Yeast recommendation for Mexican Style Stout

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.

 

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.

 

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!

 

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.

 

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!

 

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.

 

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.

 

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!

 

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!

 

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.

 

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.