Author Topic: Yeast for a chocolate stout?  (Read 2722 times)

Offline dean

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Yeast for a chocolate stout?
« on: February 12, 2010, 08:59:20 AM »
I've got S-04, S-05 and a smackpack of WY1272... which yeast should I use?

Offline theDarkSide

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Re: Yeast for a chocolate stout?
« Reply #1 on: February 12, 2010, 09:01:10 AM »
I typically use WLP001.  You could use Pacman yeast and make a Rogue clone.
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Offline denny

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Re: Yeast for a chocolate stout?
« Reply #2 on: February 12, 2010, 09:30:03 AM »
I'd use US-05 to let all the flavors you put in there come through without interference from the yeast.
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Offline a10t2

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Re: Yeast for a chocolate stout?
« Reply #3 on: February 12, 2010, 10:19:37 AM »
I wonder if having some esters from the S-04 or 1272 might improve the perception of chocolate. I'm just guessing though.
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Offline redbeerman

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Re: Yeast for a chocolate stout?
« Reply #4 on: February 12, 2010, 01:25:40 PM »
S-04 would work well.  It is not as estery as most liquid English yeasts, and it doesn't ferment as dry as S-05 so it might leave a little more residual sweetness and body which is appropriate IMHO for the style.  Sometimes I think that S-05 could ferment wood. ;)
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Offline hamiltont

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Re: Yeast for a chocolate stout?
« Reply #5 on: February 14, 2010, 05:36:03 PM »
S-04 would be my choice.  64F wort temp seems to work well.  I've had it poop out below that on a couple occasions so 64F is as low as I go with it now.
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Offline weazletoe

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Re: Yeast for a chocolate stout?
« Reply #6 on: February 14, 2010, 07:59:56 PM »
I use 04 in all my Stouts / Porters. I ferment it in the low 60's, ambient.
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Offline enso

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Re: Yeast for a chocolate stout?
« Reply #7 on: February 15, 2010, 09:02:31 AM »
One more vote for S-04.  A friend of mine used my milk stout recipe as a base for a chocolate stout fermenting with s-04.  It turned out excellent!  Very rich and chocolaty.
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Offline dean

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Re: Yeast for a chocolate stout?
« Reply #8 on: March 09, 2010, 06:32:13 AM »
I usually use s04 but this time I decided to be different and went with the s05.  Redbeerman is right, I think s05 would ferment wood.  I think I wasted a lot of chocolate malt with s05.  Its more like an American Stout but too dry imo.  I've never been a big fan of roasted malts so I cut the roasted portion back but it still overpowers the other malts.  Its conditioning more in the keg but I don't have high hopes that it will taste the way I like. 


Offline KingBrianI

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Re: Yeast for a chocolate stout?
« Reply #9 on: March 10, 2010, 12:02:34 PM »
I'm going to recommend Wyeast's Thames Valley II for a chocolate stout with the caveat that I've never tried that yeast in a chocolate stout.  I have, however, used it in a RIS and the smell of the chocolatey dark malts/grains and the esters from the yeast smelled about what I imagine heaven to smell like.  It was sensational.  So judging from that it's worth trying, and I'll definitely be doing it soon.

Offline blatz

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Re: Yeast for a chocolate stout?
« Reply #10 on: March 10, 2010, 12:08:31 PM »
shoulda used 1450   ;).

I think this yeast does its best work in stouts and porters.  And its pretty neutral to let the other ingredients shine.
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Offline dean

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Re: Yeast for a chocolate stout?
« Reply #11 on: March 10, 2010, 01:47:55 PM »
shoulda used 1450   ;).

I think this yeast does its best work in stouts and porters.  And its pretty neutral to let the other ingredients shine.

Now that you mention it, I think I will try it.   :)   I'm kinda dark beer'd out for the time being though so it will be a little while.