Milk Stout

[irishbean]

Planning on ordering the NB chocolate milk stout extract kit. I'm still not too familiar with the different yeasts. NB has Safale S4 dry yeast autoselected. Do you guys recommend this yeast for best results, or should I select one of the other yeast options?

 

[Calder]

S-04 is a decent English yeast, and will do a fine job.

I would recommend sticking with the dry option until you are ready to make starters for liquid yeasts. Dry yeast is simpler, and as I said, that one is a pretty good.

 

[Dopeybrew]

Planning on ordering the NB chocolate milk stout extract kit. I'm still not too familiar with the different yeasts. NB has Safale S4 dry yeast autoselected. Do you guys recommend this yeast for best results, or should I select one of the other yeast options?

Ive brewed that kit with that yeast(I now use the AG version as a house beer). The yeast works great. A tip, if you want insane chocolate flavor add 8oz of chocolate powder to your primary and soak the nibs in vanilla vodka for 3 days before adding to secondary.

 

[flars]

Rehydrating dry yeast will increase the number of healthy cells pitched.
http://www.brewwithfermentis.com/tips-tricks/yeast-rehydration/

Don't use RO or distilled water for rehydration. Osmotic pressure will damage the cell walls of the yeast from lack of minerals in the water.

 

[irishbean]

Thanks for the advice. I'll rehydrate and add the extra cocoa. Was going to add some vanilla beans too, so I'll soak it all in vodka and add to secondary.

 

[TexanRudeboy]

I've brewed the recipe with s04 and 1332 with negligible differences. 1332 with a starter finished slightly lower but they both tasted great. Both times I split off a gallon and bottled it with a double shot of espresso with outstanding outcomes.
I've got 5 gal going now. Half is getting espresso at bottling, the other is getting pb2 secondary for a chocolate peanut butter milk stout.