First post!
I am new to brewing 3 batches so far, 1 Ok, 1 good, 1 in bottle for less than a week, not sure about it. Anyway i need a yeast that i can use for a milk stout at 72F
The recipe i am using calls for WLP002 but that seems to like 68f max
Yeast suggestions?
Kveik Voss?
Do you have experience with this yeast?
Mfg says
Fermentation that is completed in 5-7 days at 25°C (77°F) – will it work at 72f?
Medium to high attenuation and very high flocculation.
Neutral flavor profile across the temperature range with notes of orange and citrus.
The optimal temperature range for LalBrew® Voss yeast when producing traditional
styles is 35-40°C (95-104°F)
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.
Omega Labs sells a Voss Kveik and they list the range from 72 - 98 F.
It should work at 72. The question is whether you are OK with citrus flavors in your milk stout.
If I were you rather than change the yeast I would lower the temperature. There is plenty of info on this forum on how to do that if you search for it. No expensive equipment required. Assuming you have learned decent sanitation in your first three brews controlling your fermentation temp is the most important step you can take to make good beer.
THIS^^^^ And a few degrees off from the recommended temp doesn’t mean that the yeast won’t work.
Kveiks can get a bit unhappy at “low” (-for-them) temperatures and at lower ABVs.
Since all milk stout has its roots in one beer - Mackeson, which was bought by Whitbread in the 1920s - then a Whitbread yeast is the obvious answer. I’ve not used it that high, but Wyeast 1099 is specced as going up to 75F. Or maybe something like WLP066 London Fog which is listed as going to 72F.