Doing a dry stout with a prospective gravity of 1045 and about 30 IBUs. After some thought, I have/had decided upon WLP013 (London Ale).
The other contenders were the following: WLP004 (Irish Ale), S- 04, US- 05, Wyeast 1007 (German Ale).
Would you use the same (013), or one of the other contenders, or something completely different?
WLP013 is a solid choice. Honestly, in my opinion, yeast selection isn’t all that important for a stout. These days I use whatever’s cheap. I used Munton’s ale yeast in my last stout and was pretty pleased with it. Only 99 cents.
I could just use the packet of US-05 that’s lying around.
If you have a pack to use up, then go ahead and use it. The thing about US-05 is that attenuation is high >80%. Most British yeasts attenuate much lower 60-70%. So there’s that. But it will still taste good regardless.
Munton’s is an underappreciated yeast, in my opinion.
I used Wyeast Thames Valley Ale yeast. It was the only low flocculator + medium attenuator that my LHBS carried (they were low on stock). Never used it before but should work out fine in the stout. The starter frothed up nicely after the first day. Yeast smelled good, nice and mild and clean, not like rotten eggs or any of the other more pungent strains that give off an odor. Brew day went without a hitch, mashed at 150, stout came out nice and black with an OG of 1.049.
thames valley is nice, i always prefered 1084 for DS, alot of people ive talked to dont like it for some reason but i find i get a nice “fresh milk” note with it, anyway im off topic, 1275 is a solid choice i think, i only used on a brown ale once but it worked out for me, good luck Cheers
For brown to black beers a prefer a more neutral yeast with minimal esters, so I usually use US05. Dependable and inexpensive!