Brewing my usualy Chocolate Raspberry Stout today and the typical yeast I use (Wyeast London Ale) isn't available at my LHBS anymore. In fact all my local LHBS's only carry dry yeast now. I have both Nottingham and Windsor in my stock and was wondering which would be better for this type of stout? Thanks for the help!
Which yeast for a Chocolate Raspberry Stout?
- Thread starter mullimat
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