Dry Yeast for a Stout

Ingredients
1

With my LHBS closing until further notice, I’ll have to resort to on-line ordering for my yeasts.  I’ve had good - but not great - success with ordering liquid yeast on line, but to play it safe and to hedge my brewing time frame, I’m going to try some dry yeast for a change.

So, to the point:  Any favorite Dry yeasts for a stout?  Not sure it matters all that much considering the grain bill, but these were some I thought of…

S-33
S-04
BRY-97
Notty

I’m familiar with US-05 so let’s leave that out of the discussion.

I’ve read that S-33 is a low attenuator and that concerns me because I usually end up on the low range of attenuation for Stouts and Porters regardless of what yeast I use.

Thoughts?

2

S04 for a British stout
BRY97 for an American stout

3

Windsor and S-33 are genetic sister yeasts, so they make decent substitutes for each other.  I have made Stouts using Windsor and S-04 wherein I have pitched 1 pack of each into 6.5 gallons in the fermenter.  This combination works quite well for me, and the S-04 solves the low attenuation issue with the Windsor/S-33.

4

S-33 for sweet stout?

5

+1

6

whoops…

Oatmeal Stout
2.5 gal batch.

7

I agree as well!