wyeast 1388

[jake-k]

Is it appropriate to use this in an imperial stout? More to the point, will it work?

 

[Yooper]

Sure, it'll work in the sense it will ferment. Would it be tasty? Not to me.

 

[jake-k]

Sure, it'll work in the sense it will ferment. Would it be tasty? Not to me.

What flavor will it impart? I've never used this yeast

 

[giraffe]

Its the duvel yeast. Have a bottle of duvel, it tastes really like that. Quite belgian-y with a distinct pear ester.

I wouldnt use it in a RIS.

 

[jake-k]

Sure, it'll work in the sense it will ferment. Would it be tasty? Not to me.

What flavor a does it contribute that you don't like about it.

I do have a yeast slurry of wlp500 from a brown ale I brewed a few weeks ago. 2L starter and use that?

 

[jake-k]

Haha double post oops.

 

[giraffe]

I love it for strong belgians, belgian blonds and the like, its a delicious yeast.

For a RIS, personally I want a strong roast, a silky mouthfeel, and dark fruit, and maybe woody flavors. 1388 will likely dry the beer out too much, and give perfumey pear like flavors, and clove. Which would clash.

 

[Yooper]

What flavor a does it contribute that you don't like about it.

I do have a yeast slurry of wlp500 from a brown ale I brewed a few weeks ago. 2L starter and use that?

It's definitely Belgian in flavor- same as the WLP500 in many ways.

The WLP500 has a definite "stone fruit" character, but the 1388 has phenols as well as esters. Neither would be to my liking in a roasty beer.

 

[jake-k]

Okay thanks for the input, I think I will hold off on RIS until I can order some more style appropriate yeast.

 

[beergolf]

, I think I will hold off on RIS until I can order some more style appropriate yeast.
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That is a great idea..