I am thinking of brewing my first stout and i would like to know if anyone had any suggestions for the type of yeast to use? I would appreciate the help in my time of noobieness.
Got any idea if you're going British vs. US flavors in your stout?
US style: Pacman, Denny's Favorite (Wyeast 1450), or 1272
British: Fuller's (1968), Boddington's (1318), or Scottish (1728, although pretty clean for British beer)