How long should i let an American Cream Stout age before i can drink??

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mike1978

mike1978

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So i want to brew an American Cream Stout with a Dried malt Extract kit. I was curious about the fermentation temp. ....is it like an Ale?? What type of yeast is reccomended? Also, what is the recommended aging for this type of beer?? I know that the longer the better, but what can i get away with?? Thanks for helping out a rookie!!
 
typically with a cream stout, I ferment 2 weeks, secondary a week, and bottle condition for 3 weeks and it will turn out nice...thats as long as you arnt going for some crazy imperial stout or something...

Yeast, Nottingham or Munton's. For a stout you arnt looking for lots of esters or anything, so a standard ale yeast works nice.
 

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