Yeast recommendation for Mexican Style Stout

Discussion in 'Homebrewing' started by boothbeer, Aug 19, 2015.

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  1. boothbeer

    boothbeer Initiate (0) Jul 19, 2009 Illinois

    I am going to attempt a Mexican Style stout. Hoping to get a 9.5% to 11% imperial stout and add adjuncts later on. No idea what yeast to use.

    Wyeast 1028
    Wyeast 1056
    Wyeast 1084
    Wyeast 1728
    Wyeast 1968
    WLP005
    WLP013
    WLP023
    US-05

    What have you tried in the past with an imperial stout, and did it work out for you?
     
  2. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    1728 Scottish ale. Reliable. Relatively neutral, but more tasty than 1056/s05 with slightly less attenuation. Perfect for a big stout and several other styles.
     
  3. boothbeer

    boothbeer Initiate (0) Jul 19, 2009 Illinois

    Thanks for the recommendation. I've heard 1728 gives off a lot of dark fruit flavors. I am trying to avoid that since I am adding a lot of adjuncts. When you say "more tasty", is that what you mean?
     
  4. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    1728 doesn't make dark fruit flavors. If you under pitch and under oxygenate, it can make light banana. If you pitch big, provide adequate oxygen and ferment cool, it's pretty clean / neutral.

    When I say more tasty, I mean there is something about 1728 that seems to produce a better tasting beer than the same beer made with s05, but "why" is difficult to define.
     
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  5. Cadmando18

    Cadmando18 Initiate (0) Feb 14, 2015 Oregon

    With 1728 you will get less potential out of place aftertastes in a dark stout. (That's what I've noticed) It just enhances rather than changes the taste. Plus as @Brew_Betty says it's easy to use and less likely to stall out or act funny. It's a happy yeast!
     
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  6. boothbeer

    boothbeer Initiate (0) Jul 19, 2009 Illinois

    Cigar City uses 1968 for Hunahpu. Beer Geek Breakfast uses 1056. Was leaning towards one of those, but might try 1728 based on your recommendations.
    Anyone ever use a combo of more than 1 type of yeast? Would one of each do anything different?
     
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  7. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    I like Mangrove Jack's Newcastle Dark for my Mole Imperial Porter, but I'm aiming for 9% after a dark candy sugar addition, and I like residual sweetness and fruity esters with the spice.
     
  8. mbbransc

    mbbransc Initiate (0) Mar 24, 2009 North Carolina

    I can't grow up starters large enough for the really high ABV beers. I brewed an Imperial Stout 2wks ago with the intention of Hunahpu'g it up in a couple months. I went with (2) packs of S-04 and (1) pack of US-05. I've used this blend in Imperial Stouts before and was pleased. And one less thing to worry about with such a huge investment. 40# of grain in a 5.5gal batch!
     
  9. boothbeer

    boothbeer Initiate (0) Jul 19, 2009 Illinois

    Anyone ever try 1968 or 1056 with an imperial stout?
     
  10. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    :grimacing: would think you may want to invest in some DME instead....go for a 1.08-1.1 base beer then dump in DME & whatever sugar addition to get you the rest of the way there. That is what many high level brewers do for those big honkers.
     
  11. mbbransc

    mbbransc Initiate (0) Mar 24, 2009 North Carolina

    HAHA!! Yeah, I know. That's what I've done in the past. But with a 20gal kettle, I had to give'er a go. Sometimes you just gotta see it.
     
  12. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    i've used chico before...thought it dried it out too much...but I was also going for a higher levels of attenuation at that time (many years ago) to land at around 1020 or so. Now I usually aim for 1030-1036 or so for most big stouts/porters. So generally I use less attenuative yeast. I have a Ten FIDY clone on tap right now with Nottingham, finished at 1030. First time using Simpsons DRC malt....really liking it!
     
  13. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    My preferred yeast for producing a Stout/Lager that has a high final gravity is Danstar Windsor yeast. I used this yeast to brew a clone of Hill Farmstead Everett (a Robust Porter) and I was very pleased with this yeast selection.

    Cheers!
     
  14. boothbeer

    boothbeer Initiate (0) Jul 19, 2009 Illinois

    What yeast did you use?
    EDIT: Nevermind, I did not read carefully. Nottingham.
     
  15. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    I used chico in a stout that started at 1.115. It came down to 1.025 ish. Judges in a couple comps dinged me on mouthfeel and dryness. Next time I will be using irish ale and mashing higher and shorter.
     
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  16. ChrisMyhre

    ChrisMyhre Initiate (0) Sep 15, 2013 Massachusetts

    I like 1968 for big stouts and am about to brew something Hunahpu/ Zhukov inspired with it, actually doing split secondaries with a few gallons aiming for Hunahpu a few Café Americano/ Rum Barrel Zhukov.
     
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