Hey all,
I’m looking to make a dry Irish Stout but substitute a dry yeast for the Wyeast Irish Ale. What are your suggestions?
Cheers,
Brandon
Hey all,
I’m looking to make a dry Irish Stout but substitute a dry yeast for the Wyeast Irish Ale. What are your suggestions?
Cheers,
Brandon
Nottingham
US-05 (1056 is listed as sub for the style on their site) - I know, it’s not the same…
maybe S-04 fermented cool
I’ve always used Nottingham in my dry stouts. It stays out of the way and lets the malt profile dominate as it should.
BRY-97 English ale yeast works great in stout.
Any will work. S-04 or Notty are the most obvious choices.
Thanks for all the responses. This will definitely give me something to work with.