[dean]

I've got S-04, S-05 and a smackpack of WY1272... which yeast should I use?

[theDarkSide]

I typically use WLP001.  You could use Pacman yeast and make a Rogue clone.

[denny]

I'd use US-05 to let all the flavors you put in there come through without interference from the yeast.

[a10t2]

I wonder if having some esters from the S-04 or 1272 might improve the perception of chocolate. I'm just guessing though.

[redbeerman]

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.

[hamiltont]

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.

[weazletoe]

I use 04 in all my Stouts / Porters. I ferment it in the low 60's, ambient.

[enso]

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.

[dean]

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. 

[KingBrianI]

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.

[blatz]

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.

[dean]

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.