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Old 12-11-2012, 08:09 PM   #1
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Default Making chocolate stout, how would kolsch yeast or 1028 work instead of 1056?

I have WL029 Kolsh on hand and Wyeast 1028 English Ale but am open to other suggestions. I've even seen choc stout's using Nottingham dry yeast. What differences am I looking at with these options?

Inspiration came from these two threads, the first using Wyeast 1056 American Ale Yeast, recipe is 1/2 way down second page posted by BierMuncher


The second recipe actually uses WL029 Kolsch yeast

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