NCBeernut
Well-Known Member
question though, would s-05 be an acceptable yeast to use? I notice that most of the yeast people have been using are mostly clean american strains, so I figured 05 would work nicely. But I also dont want to screw up what seems to be an already perfected recipe. Any thoughts?
I think stouts in general can work well with a variety of yeast strains. For this recipe anything that is fairly clean and attenuates well will work. I would think any of the following would be really good yeasts for this stout:
Wyeast 1450 (Now year round! - this is what I used)
Wyeast 1056/US05 (American Ale)
Wyeast 1084 (Irish Ale)
Wyeast 1028 (London Ale)
Danstar Nottingham
Of course, you could do some experimenting. I'm sure there are others out there that would work just fine. Any of the WLP yeasts equivalents would be perfectly fine. For the Nottingham and Irish Ale yeasts, I would keep the fermentation temps on the lower end around 63-65 during the first week or two. They tend to get a little estery above 65. Happy brewing.
Also, that nitro pic looks outstanding. I'm jealous. Save some for me! By the way Brian, I just made my 2.5 gallon starter beer for the RIS. Those Chinook smell awesome. I got better efficiency than normal and it ended up at 1.048. Should be good. My Imperial IPA should be drinkable for brew day.