Best yeast for a Russian Imperial Stout

[imtrashed]

Pacman.

 

[poley]

Hell, if Stone can use a Belgian yeast strain for their RIS, it's good enough for me. No explanation required. It's pretty good, but I'm not a fan of the Anise notes.

Anyone know off hand what yeast Stone used in their Odd Year release Belgian-Anise RIS variant? The anise was a little much for me, but I loved the yeast character.

 

[statseeker]

They wouldnt reveal that information to me when I went on the tour. Nothing was mentioned at all about it other than the company that makes it. They work with White Labs. They said pretty much any attenuative ale strain would work. I think they used a Trappist strain but I have nothing to base that on other than the ABV.

 

[LakewoodHomeBrew]

I just did a Stone RIS clone and used Wyeast Scottish Ale. I'm very happy with the way it came out.

 

[Clanchief]

I brewed this up this weekend using Wyeast 1056. I'll let you know how it turns out!

 

[duckmanco]

Anyone know off hand what yeast Stone used in their Odd Year release Belgian-Anise RIS variant? The anise was a little much for me, but I loved the yeast character.

They reportedly use the duvel strain for the cali-belgique IPA, but given that I have never tasted their Belgian RIS I can't say really. Bet that's good stuff though.

 

[statseeker]

They reportedly use the duvel strain for the cali-belgique IPA, but given that I have never tasted their Belgian RIS I can't say really. Bet that's good stuff though.

It's okay I would say. But there's too heavy of an anise taste for me. I've heard that as it ages that anise mellows significantly. But we're talking a year or more after purchase.

 

[CSI - CandiSyrup]

I would use WLP007.

I WOULD NOT use 3711 French saison.

+1

FYI, 3711 is a high attenuating yeast and a little musty for some with a heavy Belgian funk. I've used 3711 quite and bit and love it in Saison, and Biere de Garde but might prefer less spice-funk in a RIS.

 

[CSI - CandiSyrup]

2 packets of the Nottingham? So no starter then? I'm definitely looking for a neutral yeast profile with this one. Let the malts speak for themselves.

2 packs of Nott 11g should provide in the area of 400 Billion cells depending on the packet age. Fairly neutral.

 

[CSI - CandiSyrup]

So basically you did it for the attenuation properties of the yeast? I have heard that 3711 will not attenuate well in low temperature.

3711 will attenuate very well in a RIS high gravity as long as the esters fit the goal.

 

[CSI - CandiSyrup]

For the most part yes, it attenuates just fine for me, my basement rarely gets above 62º and Ive never had it not get 90% attenuation.

Concur.

 

[CSI - CandiSyrup]

us-05 works fine, too. Neutral and dependable. Dump in 2-3 packs or make a starter of one pack.

We're trialing a RIS using WLP830 (Lager).

 

[CSI - CandiSyrup]

here's a good article about brewing ris and certain qualities that are appropriate. brewers association | style spotlight: Imperial russian stout they mention specifically that it is fermented very warm.

I have used wlp001 in conjunction with wlp099 in the past.

+1

 

[Joker_on_Jack]

Bringing this one back...

What do you guys think of using London Ale yeasts in this, I like the flavor profile they give off for heavy beers. Also anyone else curious about WLP050 (whiskey yeast) for RIS brews. They claim it would work well for the application and I am guessing it would.

 

[dcp27]

What do you guys think of using London Ale yeasts in this, I like the flavor profile they give off for heavy beers. Also anyone else curious about WLP050 (whiskey yeast) for RIS brews. They claim it would work well for the application and I am guessing it would.

1318 is fantastic for a RIS, i recently made my best variation of it with that yeast. if 050 is the one i'm thinking of from NHC it should work well. you could always split off part of the batch onto that if you want to give it a go

 

[poley]

1318 is fantastic for a RIS, i recently made my best variation of it with that yeast. if 050 is the one i'm thinking of from NHC it should work well. you could always split off part of the batch onto that if you want to give it a go

That's London Ale III, which I personally like better than London Ale (1028). That beer style & yeast combination is killer, IMO.

 

[Clanchief]

I ended up using the Wyeast 1056 on this and it worked wonderfully. I wanted something which wasn't going to overpower the malt and that would be nice and neutral. This yeast worked perfectly. I've brewed the beer twice now, using that yeast, and will continue to do so going forward.

 

[gpack]

Imho wlp007.

 

[lawbadger]

I'm looking for an OG around 1.090 with an SG hopefully somewhere in the 1.010 - 1.012 range. IBU's around 30.

Three packs of US-05 should do the trick. Took my 1.094 RIS down to 1.020 and I'm still working on the last few bottles I aged a year and a half later.

 

[smokinghole]

If you want to be adventurous use a mid-attenuating English yeast and a Brett strain like Wyeast Brett L or a WL Brett C. You got to mash high though like 160 if you want to end up in the mid 20s for gravity.