Yeast for chocolate stout

[mgr_stl]

Bought the adventures in homebrewing chocolate stout extract kit.

http://www.homebrewing.org/assets/images/AIH 2013 Recipes/AIH Chocolate Stout.pdf

What yeast would you recommend. I've got an extra US-05 in the fridge, but would be fine picking up something else from the LHBS.

 

[insanim8er]

I'd use the us05.

 

[reeberom]

Go to for me is 05, but I'm still new... I have been SMaSH brewing, which has been a huge leap forward for me. Way cheaper and you get to know your ingredients on a different level.

 

[LakeErieMonster]

I would use US-05 or WLP001 and let the flavors from the malt really shine through without being inhibited by the flavors of the yeast.

 

[BigFloyd]

I like both strains, but I'd use S-04 in a stout before I'd use US-05.

 

[mgr_stl]

You guys are awesome, thanks for the quick responses! Still eager to hear more opinions.

 

[CA_Mouse]

For my Sweet Stout I had been using WLP004 which is really nice. My last two dark beers, Sweet Stout and Imperial Chocolate Vanilla Porter, I've used WLP007. It is fast and furious, similar to WLP090 San Diego Super Yeast, and it creates a nicer dryness to the finish of the beer.

 

[catdaddy66]

I like both strains, but I'd use S-04 in a stout before I'd use US-05.

I do too, though for a dry stout I'd use 04. If a sweet stout I'd use a less attenuated yeast like Windsor. 05 is an awesome yeast so it would do well also, again for a drier stout.


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[day_trippr]

I like both strains, but I'd use S-04 in a stout before I'd use US-05.

Absolutely correct. US-05 has its place but a stout calls for an English strain...

Cheers!

 

[adiochiro3]

Nottingham is what I use, and my choc. stout is fantastic. I've also brewed an awesome porter with it. WLP002, or S-O5 are also fine choices.

 

[jtd_419]

I've used us -05 in my chocolate stout many times and it always comes out great

 

[MollyHatchet]

I like both strains, but I'd use S-04 in a stout before I'd use US-05.

Agreed, have a batch fermenting now!


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[mgr_stl]

Seems like a pretty tight race here with recommendations. Anyone else want to chime in? I'll be brewing the AIH chocolate stout extract kit as soon as my carboy is available.

 

[StubbornBeagleBrewery]

I'm doing Jamil's Triple-x sweet stout tomorrow & staying true to "brewing classic styles" I've got a Wyeast 1099 Whitbread ale starter on the stir plate tonight . Having said that I've used 05 in a KBS clone with good success.

 

[mgr_stl]

Unrelated to the thread title, but in general when making a chocolate stout whose recipe calls for adding maltodextrin would you add this at the beginning of the boil, with x minutes left in the boil, or at flameout?

 

[day_trippr]

As there seems to be an inverse relationship between increasing kettle SG and hop utilization, I'd add it at flame-out...

Cheers!

 

[mgr_stl]

Good info. The recipe is based on a partial boil, so maybe adding the maltodextrin and doing a full boil will cancel each other out as far as hops utilization goes.

 

[sandyeggoxj]

I'd vote for the 007. That is a great strain.

 

[govner1]

Bought the adventures in homebrewing chocolate stout extract kit.

http://www.homebrewing.org/assets/images/AIH 2013 Recipes/AIH Chocolate Stout.pdf

What yeast would you recommend. I've got an extra US-05 in the fridge, but would be fine picking up something else from the LHBS.

I tapped my AG Dry Dark Chocolate stout a couple of weeks back. It's been a big hit. I used WY1046.


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[mgr_stl]

The recipe I'm using for my chocolate stout calls for steeping 1 lb flaked barley, 1 lb chocolate malt, and 4 oz black patent. From the little I've read, it seems that merely steeping the flaked barley won't do a whole lot for me (mashing would be more effective). I'm pretty sure the point of adding the flaked barley is for mouthfeel. Any thoughts on this?