yeast for coffee milk stout

[Avinatore]

What would be the best choice? I will use 1 lb lactose + 0.5 lb coffee in secondary. the rest of the recipe is just a regular stout ingredients. I want coffee&cream flavor to shine through.

I was thinking of WY1968 but I'm not sure how is it going to interact with coffee and lactose being quite specific and estery. Maybe something cleaner?

Maybe not an English strain at all?

Anyone had any experience? tnx

 

[Hello]

Wyeast 1098 is definitely my choice and what I've used for most stouts and porters.