Which of the following yeast for Guinness Extra Stout

I have a Guinness Extra Stout clone kit coming in and have the following yeasts sitting in my fridge (washed).

• Wyeast American Ale 1056
• Wyeast Scottish Ale 1728
• Danstar Nottingham
• White Labs English Ale WLP002

Which would be most suitable for this stout and at what fermentation temperature?

I checked the Wyeast and White Labs websites and to a degree, any of them could work. If anyone has had experience brewing an extra stout with any of the above, I would be glad to hear about your results.

I have a keg set up but I think I'm going to bottle these and let them age a while.

Thanks

I used Nottingham for mine (Guinness Stout). It under attenuated, but I think I had two problems.

1, I mashed in way too high, and held it there (faulty thermometer)
2, I under pitched, as the recipe called for two packets of yeast, and I only pitched one.

As for flavor, though, it's really freakin' close.

How about White labs Irish Ale yeast

That is what I will be using this weekend on my first Stout.

mgortel said:

How about White labs Irish Ale yeast

That is what I will be using this weekend on my first Stout.

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That's the recommended choice but I'm trying to use what I have already. Ideally, I would like to get down to two or three go-to yeasts for most of my homebrews.

I switch between Wyeast's Irish Ale and Whitbread Ale when brewing these styles. I would recommend the Irish Ale.

The good thing about using the Irish Ale yeast (which isn't one of your options) is that it is, as I understand, Guinness's actual yeast.

Absent that, though, I'd probably go with the Nottingham.

+1 on the Irish Ale yeast. That's what I use.

Nottingham is my go-to yeast. I've used liquid yeast before, but the dry yeast packets are just so easy to use. I have found that the older I get, the less complicated I like to make things .

Nottingham is a great yeast. I always keep an ample supply.

Thanks guys for your replies.

So it looks like from my tray of washed yeasts, the Notty will do.

I had thought that the English Ale yeast would get a few recommendations. Shows that I still don't fully grasp the yeasts and their flavor profiles.

I don't plan on brewing too many stouts so I'll see how this batch turns out to see if I'll continue using Nottingham for future stouts.

I don't plan on brewing too many stouts so I'll see how this batch turns out to see if I'll continue using Nottingham for future stouts.

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Nottingham is a great yeast to use if you don't really want the yeast to give a lot to the finished beer