Morrey
Well-Known Member
Following the recipe from BYO for Black Pearl Oyster Stout, the recipe calls for Irish Ale yeast 1084. Being that I don't have 1084 on hand, I will be using a dry yeast and hope for good results.
I have fresh sachets of SO-4 and US-05. Being that the oyster nuance is very subtle and delicate in this beer, I am a bit afraid to bring out any fruity esters that would mask the oyster. My thinking is that SO-4 may compete and overtake the oyster nuance. US-05 has always been what I feel is a safe bet, but I expect the FG may be a bit lower than the SO-4 will offer.
Choices, choices...may I ask if US-05 or SO-4 is a better yeast to use?
BTW...I have tight temp controls so I wont be struggling to keep temps stable.
I have fresh sachets of SO-4 and US-05. Being that the oyster nuance is very subtle and delicate in this beer, I am a bit afraid to bring out any fruity esters that would mask the oyster. My thinking is that SO-4 may compete and overtake the oyster nuance. US-05 has always been what I feel is a safe bet, but I expect the FG may be a bit lower than the SO-4 will offer.
Choices, choices...may I ask if US-05 or SO-4 is a better yeast to use?
BTW...I have tight temp controls so I wont be struggling to keep temps stable.
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