Dry Yeast for a Stout

I'd like to try a dry yeast this time around and we are doing a stout. Any advice on which you think is best or one you have used?

Thanks

I'd use US-05 for a stout.

The question is, are you shooting for an English or American style stout?

If you are going for an american style, the you would go with a clean neutral yeast like safale Us-05, or Nottingham...if you are shooting for an English or Irish stout, then you would go with Us-04 or Windsor, they are more "bready."

My preference is for fermentis/safale yeasts over Danstar..so for me it's Us-05 and Us-04.

I like me some Notty.