Well Jonas has me snowed in so I am planning to do some brewing this weekend. I am looking to make a stout and the yeast choices available to me are Windsor British-Style Beer Yeast and White Labs Monastery Yeast. Anyone have any experience or thoughts on using either of these two for a stout?
stout yeast
- Thread starter jkpenrod
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BlueHouseBrewhaus
Well-Known Member
The Windsor is probably your best bet. I'm not familiar with the Monastery yeast but I'm guessing it's Belgian. If the Windsor is Danstar/Lallemand, it will finish on the high side. Plan accordingly.
Yes Windsor will turn a regular ale grain bill into something very sweet. If you are doing a stout with it, plan accordingly. Mash low , limit specialty malts. Monastery yeast is The new name for chimay. The Belgian yeast will do the opposite and will dry it out for more abv. It will also have some fruit esters. Personally I would go with a Belgian stout over a cloyongly sweet stout
