Selecting yeast for a stout.

[Hophanatik86]

My friend has asked me to make him a rootbeer stout. Other than lactose is the a yeast that would finish out a little mor sweet then normal? This will be an extract recipe using some specially grains. Or would a standard stout yeast like wyeast 1084 work just fine. Thanks for the help.

 

[Hophanatik86]

Let me clarify a little bit better than I did in the first post. My buddy wants a rootbeer stout and wants it to finish sweet, at least sweeter then normal. I told him sweetening with lactose would be his best bet but for some reason wants to use sugars already in the batch. Is there a yeast that will finish out sweeter but also be available to create good carbonation.

 

[BigFloyd]

Let me clarify a little bit better than I did in the first post. My buddy wants a rootbeer stout and wants it to finish sweet, at least sweeter then normal. I told him sweetening with lactose would be his best bet but for some reason wants to use sugars already in the batch. Is there a yeast that will finish out sweeter but also be available to create good carbonation.

Your buddy may not understand the difference between the role of lactose (unfermentable) and the "sugars already in the batch" which are going to mostly ferment and provide little to no sweetness.

You can only do so much by choosing a lower attenuating yeast. About the lowest attenuation strain I've used was Whitbread (you can use liquid or Windsor dry) which should leave it slightly sweeter than the 1084.

 

[Hophanatik86]

He is a previous home brewer home self and I did remind him of the of the sugars fermenting out compared to lactose. Thank you though I will look into whitbread