Yeast for Russian Imperial Stout?

Hey folks, just looking for some input on what people have used for a RussImp.

I would love to add a bit of 'fruity' to it from the yeast / esters and it has to stand up to about 10% or so.

Thanks.

Jfriah

I've used 1028 with great results in my RIS's.

WLP001 I used in mine and like it, not too fruity.

Brew-boy said:

WLP001 I used in mine and like it, not too fruity.

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WLP001 is a great choice for a RIS. If you're wanting to add some fruity flavors, try WLP002, its English cousin.

I used us-05 on an imperial stout I made. Just bottled it this morning. OG was 1.082 FG 1.022. Tastes great!

vnakkar said:

WLP001 is a great choice for a RIS. If you're wanting to add some fruity flavors, try WLP002, its English cousin.

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I think I may try a RIS with 002. +1

WLP002 is a nice characterful yeast, but you really have to coax it to get the desired level of attenuation. Make sure you mash low, and give it plenty of oxygen to start out.

Thanks, folks.

i recently used WL London ale yeast and it went from 1.100+ down to 1.019. it went into my oak barrel @ 1.032 and then dropped to the 1.019 over 6 weeks. it tastes delicious!!

http://www.whitelabs.com/beer/strains_wlp013.html
WLP013 London Ale Yeast
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Attenuation: 67-75%
Flocculation: Medium
Ideal Fermentation Temperature Range: 66-71°F
Alcohol Tolerance: Medium

brettanomyces!!