Help me choose yeast..

I'm going to be brewing an Imperial Stout with Marris Otter Pale as my base malt. It will have an OG around 1.090.. I'd like to use one of my strains of washed yeast that I have on hand. I have three possible candidates, but I can't decide which one I want to use.

1) WLP004 Irish Ale
2) Wyeast 1275 Thames Valley
3) Washed Nottingham

They all have a high enough alcohol tolerance to handle this beer.

FWIW I like my stouts to have a smooth, thick mouthfeel. I enjoy back notes of roastiness and chocolate. I know specialty grains, adjuncts, and mash temp have a lot to do with those qualities, but I'm wondering which of these yeast choices would accentuate those same qualities...

Which one would you use, and why?

I vote for irish ale.

kapbrew13 said:

I vote for irish ale.

Click to expand...

That is the one I'm leaning towards..

WLP007 is a classic choice for Imperial Stouts.

It sometimes over-attenuates... so keep your mash temp a degree or two higher than the standard.

Chesterbelloc said:

WLP007 is a classic choice for Imperial Stouts.

Click to expand...

I don't have WLP007.

Please refer to original post!

Stauffbier said:

I don't have WLP007.

Please refer to original post!

Click to expand...

My bad.... and I read it twice before posting too.

Haha.

I'd use the 1275 if you want to keep a clean malt-roast character, and because it stays suspended better than the Nottie.

Chesterbelloc said:

My bad.... and I read it twice before posting too.

Haha.

I'd use the 1275 if you want to keep a clean malt-roast character, and because it stays suspended better than the Nottie.

Click to expand...

That's ok. I do the same thing after a few homebrews

sounds like the Irish strain would be your best bet.

OK, so far that's two for Irish.. Anyone else have an opinion?