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Old 11-29-2012, 02:55 AM   #11
inhousebrew
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Well, as you can see there is not ever one right answer for a yeast recommendation. I like the Wyeast Irish Ale but if you wanna stick with dry yeast the 04 would be good. That said, 05 would make you a good base milk stout so if you want to make it again you would have something neutral to compare it to. That and I'm sure 05 would turn out a fine beer.


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Old 11-29-2012, 12:55 PM   #12
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Quote:
Originally Posted by stratslinger
I'd definitely keep in mind what inhousbrew pointed out - especially with the milk stout, you're going to have a lot of unfermentable sugars in those stouts, so you might actually benefit from having something like S05 fermenting out all the other stuff more fully. It could make for a really interesting experiment though, if you could do a 10 gallon recipe and pitch S05 to half, and S04 to the other, and see just how different the two resulting beers come out.
That's what I was thinking we should haha


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Old 11-29-2012, 01:41 PM   #13
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I agree that US-05 will give you a fine beer. However, if you are looking for a bit more British character S-04 may be the way to go. Either way you will get good beer.
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Old 11-29-2012, 01:49 PM   #14
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Every stout I've brewed has been the Wyeast 1098. I've really enjoyed how those beers come out. I"m sure 05 would be fine though.
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Old 11-29-2012, 02:00 PM   #15
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I've actually never used the Wyeast Irish Ale--I've always been a WLP004 guy. For those who have used both, how do they compare with one another?
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Old 11-29-2012, 03:12 PM   #16
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Yeah so here was the verdict, I went with the 04. Lhbs said the 05 would be fine, but if I wanted to be certain it was more sweet and had more malt flavors just drop to the 04- seemed to be the general consensus on here as well so there you have it. Thanks all for the responses.
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Old 11-29-2012, 03:38 PM   #17
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Great, I'm glad you settled on a yeast. What are you using for a recipe and mash temp? I've seen a number of "why is my FG so high" threads because the OP used a pound of lactose and or a high mash temp. I haven't seen a recipe calculator yet that takes into account mash temp or unfermentable sugars, but the math is simple enough.
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Old 11-29-2012, 05:38 PM   #18
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The heavy percentage of roasted malts, gingerbread spices and lactose will obscure a lot of the subtle differences between yeasts. But if you want silky mouthfeel, WY1335 is fantastic.
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Old 11-29-2012, 06:36 PM   #19
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I used to use a Irish ale yeast.(WLP004) More recently I have been using a English ale yeast in my milk stout recipes. (WLP002) It has a very nice finish and leaves a residual sweetness that is further complimented by the lactose addition. Very nice!
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Old 11-30-2012, 12:41 AM   #20
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I usually leave the lactose out of the fermentables in my recipes. This way I know what what the grav should be. Then take the grav before the lactose is added in the last ten at the end of the boil. Since I use a refractometer I can grab a few drops an let it cool quick enough to get an accurate reading.


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