Stout- Yeast

I have not used it in a long time, actually it's been too long since I've brewed a stout, but I've always loved WY1028 London Ale for stouts and porters. It attenuates well (I like my dark beers dry) and has a great flavor profile. I used this yeast all the time before I had temperature control, even for lighter ale styles, because the temperature range is very forgiving.

 

Is there something specific you are looking for?

I homebrew an Oatmeal Stout at least twice a year and I have brewed that beer using lots of different yeast but for the past 5+ years US-05 is my yeast of choice. For me it lets the dark malt flavors 'shine'.

Cheers!

 

S-04 is also fine for a stout.

 

I just made the best stout I ever made with none other than... Munton's ale yeast. 99 cents. I'll be using that one again in future. It's very fruity and kind of crazy tasting, but in a stout, the dark roasted malts overwhelm it's crazy fruity character.

 

If you can get past the "raw bread dough" aroma.

 

I have used S-04 to brew my Oatmeal Stout. It worked just fine with zero perceptible "dough" in that beer.

Cheers!

 

Never really get that although I've seen t reported a million times. Don't know if my palate could pick that up through the roast Malts.

 

Me too. I have used S-04 for a number of beers: the aforementioned Oatmeal Stout, a so called 'NEIPA', etc. I have never picked up "dough" in any of the beers that I have brewed with that yeast strain but all of those beers had expressive flavors from the other ingredients (e.g., dark malts, a shit-ton of hops, etc.).

Maybe if I brewed a Blonde Ale using S-04 I might pick up "dough" in that beer?

Cheers!

 

@JackHorzempa i made a cream ale with so4 cause I was lazy and didn't have 05 on hand. It was horrific.

 

As in doughy?

Cheers!

 

Yes and way to much yeast notes for a supposed to be crisp beer

 

@Prep8611 @JackHorzempa

I probably should have added more content to my post, since this ongoing debate might be new to some posters on this forum. I know plenty of people love S04 and never get the raw bread dough aroma. Others do. My post was just meant to simply be a warning that S04 is not for everyone.

Myself, I get that aroma every time. About a year ago I gave it a second chance after swearing it off for years. The beer was a dark mild and the aroma was highly present.

 

Have you ever used S-04 to brew a 'bold' beer (e.g., IPA)?

Cheers!

 

Never have. Just English-style ales.

 

The nice feature of US-05 is that it is quite neutral and it gets 'out of the way' if you desire to feature other flavors.

Cheers!

 

I suspect you would not perceive 'doughy' if you used S-04 to brew 'bold' beers. I can report that I don't.

Cheers!

 

I just made a Scottish 60/- with S-04 and 3.8% ABV. It tastes pretty clean and malty but I would not say "doughy". In future I would rather use a Scottish yeast though for a Scottish ale. S-04 is kind of too bland for me. It should be just fine in a stout though. But not as cheap as Munton's!

 

Ditto. Stouts and ipas ive had zero issues. Those two yeasts are my workhorses.

 

I should add that S04 has two attributes that I really like, especially if you are looking to turn a beer around fast. It's a fast fermenter and floccs hard as a rock.