Yeast Substitution for Robust Porter

Discussion in 'Homebrewing' started by ggilman, Oct 11, 2012.

Thread Status:
Not open for further replies.
  1. ggilman

    ggilman Initiate (0) Nov 9, 2009 Maine

  2. JackHorzempa

    JackHorzempa Poo-Bah (2,976) Dec 15, 2005 Pennsylvania

    My niece purchased that kit as a birthday present for my wife. My ‘job’ was to brew the birthday beer.

    I typically don’t brew kit beers since I am an experienced homebrewer and I prefer to formulate my own recipes. That kit came with the suggested dry yeast: US-05. I brewed using the US-05 and it came out very good.

    Is there a particular reason you don’t want to use Wyeast 1187?


    P.S. I have never brewed with toasted oak cubes.
  3. JimmyTango

    JimmyTango Initiate (0) Aug 1, 2011 California

    I used 2 oz of medium toast American oak cubes in a 1.063OG stout for 2 weeks in secondary and was quite pleased with the results. Subtle, smooth, background oakyness that I think complimented the stout but didn't stand out much.

    My $.02
    ggilman likes this.
  4. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    There are many yeasts that would work well in that beer, essentially any English or American ale yeast will do fine. Personally I like Wyeast 1028, others that would work well include 1056, 1084, 1968, US-05 as suggested above, among others.
    ggilman and Ruslanchik like this.
  5. OddNotion

    OddNotion Devotee (478) Nov 1, 2009 New Jersey
    Beer Trader

    Irish Ale yeast is probably my favorite for use in porters.
  6. VikeMan

    VikeMan Meyvn (1,336) Jul 12, 2009 Pennsylvania
    Beer Trader

    1028 is my go to yeast for Porters.
    ggilman likes this.
  7. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    I'd assume a lot of diacetyl production, and its finicky nature.
    ggilman likes this.
  8. Ruslanchik

    Ruslanchik Initiate (0) Feb 12, 2008 Texas

    I brewed a modified version of Jamil's robust porter using WLP002. It was delicious. Tasted a lot like Left Hand's Black Jack Porter.
  9. JackHorzempa

    JackHorzempa Poo-Bah (2,976) Dec 15, 2005 Pennsylvania


    I was guessing that the OP might be concerned about diacetyl but I didn’t want to ‘lead the witness’ so to speak.

    If the OP is concerned about diacetyl wrt 1187 there is an easy solution: just leave the beer in the primary a few more days to permit the diacetyl to be processed by the yeast.

    A brewpub local to me uses 1187 as their house ale yeast. When I learned this (in conversation with the brewer) I blurted out: “But I don’t taste diacetyl in any of your ales!” He replied with a smile: That is because we let the beer sit in the fermenters for a couple of days to process the diacetyl.

    For the ‘scientists’ out there, here is a nice discussion of the diacetyl timeline courtesy of Chris White:

    You made mention of: “its finicky nature”. Any details here? The local brewpub brewer really likes this yeast; I am guessing because it drops bright; below is the Wyeast description of 1187:

    “YEAST STRAIN: 1187 | Ringwood Ale™

    A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.”


    ggilman likes this.
  10. VikeMan

    VikeMan Meyvn (1,336) Jul 12, 2009 Pennsylvania
    Beer Trader

    I don't know for sure what barfdiggs had in mind, but my guess would be it's that 1187 has a tendency to flocculate before finishing the job and has to be roused.
  11. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

  12. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Hi Jack,

    Its exactly what Vikeman said. I've had it drop clear and require rousing a couple times before it was done, nothing major. I had more issues with diacetyl production using it, although this was when I just started homebrewing, and haven't had as much of a problem since. I do tend to prefer the flavor profile of some of the other english strains a little better (e.g. WY1968, 1429, 1318) depending on the style.

    Thanks btw for the article... I never had amino acid anabolism in my undergrad biochem classes, so its always fun to read about it in fun things like in beer flavor production :slight_smile:
  13. ipas-for-life

    ipas-for-life Disciple (347) Feb 28, 2012 Virginia
    Beer Trader

    I did the NB bourbon barrel porter recently and the instructions said to use 16oz of bourbon and soak the cubes for 24 to 48 hours and dump the whole thing in. I used 12oz to soak the oak cubes and two vanilla beans for 10 days in a mason jar and dumped the whole thing in. I tasted it at bottling time and it was the best of the six beers I have done by far. I used the recommended wyeast 1728 Scottish ale yeast. I'm still a newbie so I don't have any advise on whether to use it or not. But I can tell you from preliminary testing that it goes well with the bourbon barrel version.
    ggilman likes this.
  14. MMAJYK

    MMAJYK Defender (650) Jun 26, 2007 Georgia
    Industry Beer Trader

    Like the other guys, I really like US05, 1968, and 1028. 1084 Irish Ale is a good one too. In my most recent Robust Porter, I used Wyeast 1098 British Ale and it's my favorite yet.
  15. ggilman

    ggilman Initiate (0) Nov 9, 2009 Maine

    Thanks for all your great responses! Yes, as you guessed, I was afraid of diacetyl. I live in Maine, which I think is the Ringwood capital of the US. I'm never a fan of the off flavors, and even though I've heard with the suggested rest it will be ok, I just didn't want to chance it.

    Thanks again everyone!
  16. kolschboy

    kolschboy Initiate (0) Sep 18, 2003 North Carolina

    Scottish ale 1728
    ditch likes this.
  17. FATC1TY

    FATC1TY Moderator (1,229) Feb 12, 2012 Georgia
    Subscriber Beer Trader

    I like 1968 in some porters, personally.
  18. Jaysus

    Jaysus Initiate (154) Jan 16, 2003 Pennsylvania

    I would use S-04 if I were in a similar situation...
Thread Status:
Not open for further replies.
  • About Us

    Founded in Boston in 1996, BeerAdvocate (BA) is your go-to resource for beer powered by an independent community of enthusiasts and professionals dedicated to supporting and promoting better beer.

    Learn More
  • Our Community

    Comprised of consumers and industry professionals, many of whom started as members of this site, our community is one of the oldest, largest, and most respected beer communities online.
  • Our Events

    Since 2003 we've hosted over 60 world-class beer festivals to bring awareness to independent brewers and educate attendees.
  • Our Magazine

    Support uncompromising beer advocacy and award-winning, independent journalism with a print subscription to BeerAdvocate magazine.