Porter Yeast Recommendations

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rwcdrums

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Nottingham would work but might dry it out too much. SO4 is another good option for dry yeast as it leaves some residual sweetness. I have had good luck with SO4 for stouts and porters. Any liquid English/Irish yeast would work as well or Wyeast American II 1272.
 
If the liquid yeast is somewhat fresh you should be OK pitching directly in the fermentor for a 5 gallon batch. Closest dry yeast would be SO4.
 
I was thinking about going with the WLP013 or WLP004 PurePitch from White Labs. Going off of memory, I believe the packaging says to pitch two packets if OG is over 1.060. Would two packets be the way to go if I don't make a starter? Thanks for bearing with me on these noob questions.
 
I used US-05 last time I made EF, and it was amazing. I was planning on using Denny's 1450 or S-04 the next time I made a batch of Edmund though, just to see the difference.
 
I ended up picking up two packs of FastPitch WLP013. I plan on pitching both packs as per the directions. Thanks to everyone for their input. I'll plan a little better next time.
 
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