Vermont Ale yeast in Stout

Discussion in 'Homebrewing' started by langdonk1, May 25, 2015.

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  1. langdonk1

    langdonk1 Initiate (0) May 16, 2014 South Carolina

    I've seen a lot of recipes using California ale yeast in a stout. I have some Vermont Ale yeast laying around and want to know if it would be weird in an Imperial Chocolate milk stout? What other yeast strains would work well in an imperial stout?
     
    #1 langdonk1, May 25, 2015
  2. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Vermont ale yeast is fruity like peaches. Not really what I want in a stout.

    California ale yeast (so5, wy1056, wlp001) is boring, clean and neutral. Sometimes I want that in a stout.

    WY1728 Scottish ale and WY1275 Thames Valley have some character without being too fruity and are worth trying in a stout. There are several yeasts that work well in a stout that rarely get used in a stout.
     
    #2 Brew_Betty, May 25, 2015
  3. Mag00n

    Mag00n Initiate (0) Nov 21, 2008 New York

    Brewed a stout with a buddy yesterday and came to find out there were 0 home brew shops open in the area. So had to use my reserve of Conan. Ill let you know :slight_smile:
     
    #3 Mag00n, May 25, 2015
  4. skivtjerry

    skivtjerry Pooh-Bah (1,865) Mar 10, 2006 Vermont
    Pooh-Bah

    When the Alchemist brewpub was operating, Conan was used for everything except lagers, sour/brett, and the occasional saison or hefe. Plenty of good stouts, red ales, pale ales and cream ales were made with it. Conan will ferment as low as 50F so you should keep it fairly cool if you want less yeast character. Also, the character increases with each generation if you repitch, until it's too much for any beer. If you're not repitching it should behave.

    I've had good luck with the Chico yeast and Fermentis S-04 for big stouts.
     
    #4 skivtjerry, May 25, 2015
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