Best yeast for stout - Page 2

**edmanster** · 03-10-2011, 03:25 PM

@McGarnigle.. I like your avatar it was my daughters favorite anime growing up..

**Seven** · 03-10-2011, 03:32 PM

I agree with the suggestion to use Wyeast 1084 - Irish ale yeast. Although the dry yeasts suggested will probably work just as well.

TheSeether · 03-10-2011, 03:43 PM

Quote:

Originally Posted by edmanster

I have never rehydrated safale-04 even in my big batches.. It's not necessary is it?

No, it is not necessary in the strictest sense of the word (or even a loose interpretation, really). The idea of rehydrating is that the cell walls of the yeast are not exposed to quite the degrees of osmotic pressure in plain water than they will be in the wort of considerably higher gravity. Rehydrating with water ostensibly makes the cell walls more "pliable" to better handle the osmotic pressures discovered in the wort. Yes, the yeast can go from dry to wort with apparent success but it does represent additional stress for the yeast.
Finally, the sooner the yeast get to work the more quickly they outpace any competitors that may find their way into your wort. The yeast have to hydrate one way or the other. Do you want them to get to work as soon as they hit the wort or wait around in the wort getting rehydrated?

wedge421 · 03-10-2011, 03:53 PM

I always like using any of the British style yeast strains to ferment out lower ABV stouts.

**edmanster** · 03-10-2011, 03:58 PM

Quote:

Originally Posted by TheSeether

No, it is not necessary in the strictest sense of the word (or even a loose interpretation, really). The idea of rehydrating is that the cell walls of the yeast are not exposed to quite the degrees of osmotic pressure in plain water than they will be in the wort of considerably higher gravity. Rehydrating with water ostensibly makes the cell walls more "pliable" to better handle the osmotic pressures discovered in the wort. Yes, the yeast can go from dry to wort with apparent success but it does represent additional stress for the yeast.
Finally, the sooner the yeast get to work the more quickly they outpace any competitors that may find their way into your wort. The yeast have to hydrate one way or the other. Do you want them to get to work as soon as they hit the wort or wait around in the wort getting rehydrated?

Got it! Thanks for the info.. I plan on building a bank soon so I will be going to all starters.. I like the flavor of muntons dry yeast for my light APA and did 2 batches at one time but the LHBS only had 1 pack of yeast so I used the muntons gold on the other and the original muntons wich I do rehydrate did do a better job than the gold that is just sprinkled on the top...

**CidahMastah** · 03-10-2011, 04:39 PM

The 1084 is the stout yeast. That is the yeast used to make Guinness. I would go with that or the WL equivalent, WL04.

Check this out (Yeasts)