Which yeast to use for a Porter?

WLP002 would be great. I've used Wyeast 1968 (apparently it's equivalent) with great success in porters and stouts.

 

I've used Windsor and WY1084 with good results.

 

I have used WLP023 in the past

 

Wlp004 or wyeast 1084 every time for me

 

WLP002 is my go-to for British style beers, meaning when I formulate a recipe I think, "Well the obvious choice is WLP002 but is there maybe a different yeast I should try?"

It leaves residual sweetness but flocculates very well (not big time important in a porter, but oh well). One of my favorites.

 

Another fan of 1084, perfect for porters and stouts. Out of the 2 you have, I'd go for WLP002.

 

Wyeast 1968/WLP002. Or Wyeast 1028 for something a bit more dry.

 

WLN1000

 

Of what you've got, I'd go with the s-04, for no other reason than the fact that the things I don't like about it would stand out less in a porter, so use it up. If you're going to pick something up, I really like 1028/wlp013.

 

Either would make a great porter. If you have a second fermenter you can pour 1/2 into each so that you can compare.

 

I use WY 1335 with great success in Brown Porters. Very clean, no fruit, but has a nice malty feel to it. med attenuator with good mouthfeel.

 

If you go with the S-O4, I would ferment in the high 60s. Tends to be fruity in the low 60's. That's why I like it for Pale Ales. Also, its almost dead nuts for 75% attenuation. If you can buy another, I prefer Nottingham for porters.

 

I use 1968 in mine.

US04 would be fine as well if you've got it on hand.

 

I use US-05 if I'm flavoring the porter with something other than malt/hops.

 

Windsor is one of my go-tos or Mangrove Jack's Newcastle Dark Ale

 

Going to split a 10 gal stout/porter batch with those 2 shortly...will be nice to get a head-to-head comparison.

 

The newcastle dark makes a killer porter/stout, it reminds me of a scottish ale yeast malty, slightly sweet with dark fruits

 

I just recently did one with WLP810 San Francisco Lager Yeast to get more of the dark roasty flavors and a clean finish, and after trying a few bottles with it, it was a huge success. I kept it on the lower end of the fermentation temp around 58-60 and let it go for a good 3 weeks.