Dry stout yeast

[Dark_Ale]

What would be a good dry yeast to use in my all grain Dry stout? Anyone used a dry yeast on a stout that they really liked?

 

[david_42]

Nottingham or safale04 are good for all dark ales. Very neutral, so the grain bill comes through without interference. They are both temperature tolerent and can handle imperial ABVs.

 

[Cheesefood]

How would dry mead yeast work in an ale environment? Would it make for a nice, high ABV beer? Would it ferment out most of the sugars?

 

[Beer Snob]

The stout I had just broken into I used White Labs 004. Don't know if you remember this but this is the batch that was done and over so fast I thought I had a stuck fermentation and repitched to really no results... it was done. I am not sure I would use this one when I make another stout.

 

[Rhoobarb]

I had been using White Labs WLP004 Irish Ale Yeast for my Dry Irish Stout and it had worked well. Then, I got Ray Daniels' book Designing Great Beers and in it, he talked about how most Irish yeasts available to us homebrewers didn't attenuate as high as what a lot of famed stout breweries used, such as Guinness.

I brewed my Dry Irish Stout again four weeks ago and this time I used White Labs WLP007 Dry English Ale Yeast, which attenuates a little higher. I'm getting to where I really like this strain a lot and have been using it more than any other.

I'll be bottling this stout next week and will report back on the results.

 

[Beer Snob]

I brewed my Dry Irish Stout again four weeks ago and this time I used White Labs WLP007 Dry English Ale Yeast, which attenuates a little higher. I'm getting to where I really like this strain a lot and have been using it more than any other.

Cool....was trying to figure out a replacement for the 004. I'll certainly give 007 a try see the difference it makes