I have WL029 Kolsh on hand and Wyeast 1028 English Ale but am open to other suggestions. I've even seen choc stout's using Nottingham dry yeast. What differences am I looking at with these options?
Inspiration came from these two threads, the first using Wyeast 1056 American Ale Yeast, recipe is 1/2 way down second page posted by BierMuncher
https://www.homebrewtalk.com/f12/my-chocolate-stout-recipe-thoughts-15820/index2.html
The second recipe actually uses WL029 Kolsch yeast
https://www.homebrewtalk.com/f68/chocolate-coffee-stout-chocolate-jitterz-35562/
Inspiration came from these two threads, the first using Wyeast 1056 American Ale Yeast, recipe is 1/2 way down second page posted by BierMuncher
https://www.homebrewtalk.com/f12/my-chocolate-stout-recipe-thoughts-15820/index2.html
The second recipe actually uses WL029 Kolsch yeast
https://www.homebrewtalk.com/f68/chocolate-coffee-stout-chocolate-jitterz-35562/
