What kind of yeast do I use for a porter?

[corwin3083]

Found a recipe that looks good, but it asks for starter. I don't want to make starter at this point, and I'm also reducing it to a 2gal recipe instead of 5gal, so what kind of yeast would you use for this recipe?

6lbs dark LME
1lbs amber or dark DME
1lbs 80-90 L Crystal
.5lbs chocolate malt
.5 cup black patent molasses
1oz Cascade (60 min)
1oz Northern Brewer (30 min)

 

[kuphish]

Do you prefer an American or British yeast?

You can use any number of yeasts. If you are looking at dry yeasts, you might consider US-04, US-05 of Nottingham. If you are looking at liquid yeasts, most American or British yeast will do the trick, you just have to decide which direction you want to go. Let me know if you have any more specific questions. Good luck!

 

[Naked_Eskimo]

1056 or 1084 are my yeast of choice for stouts/porters.

 

[Egghead]

With that recipe, I'd go with either US-05 or Nottingham, depending on whether I want some Englishness to come through or not.

 

[rico567]

I've got a batch of Black Pearl Porter (see recipes) that's got Wyeast 1028 (London Ale) yeast in it, but has shown no sign of activity in 24 hours. If it hasn't got going at 48, I'm going to pitch a pack of Nottingham.

 

[humann_brewing]

give WLP028 a try for a change.

WLP028 Edinburgh Scottish Ale Yeast
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Attenuation: 70-75%
Flocculation: Medium
Optimum Fermentation Temperature: 65-70°F
(18-21°C)
Does not ferment well less than 62°F (17°C)
Alcohol Tolerance: Medium-High