Stout Help

Ingredients
1

You guys helped me build a decent stout last year. 3rd in Seattle…

I’m thinking of brewing it English this winter rather than 1056. It’s got fuggles and northern brewer for hops, so I think all I will change is the year and subsequent fermentation temp if needed.

I’m looking for a Wyeast strain suggestion. I don’t want to hit n miss this time. If it’s less attenuative than 1056 that’s fine, I can drop my mash temp to compensate, or even drop the base grain/OG to take some FG points off. My current recipe is kinda high anyway.

Fire away. Maybe ill go with consensus, or most supported by experience. Also, let me know if I need to pull any audibles, like open fermentation.

Thanks guys

2

I like the Wyeast 1318 London Ale III.

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Looks like I wouldn’t have to adjust for attenuation. Any specia l fermentation tricks compared to 1056?

They say it’s a famous brewery… true top crop. Is it yorkshire?

4

I don’t have any special tricks. I ferment at the lower end around 64 degrees. I do know the Brulosophy did an experiment comparing the 1056 to the 1318 in NEIPA’s. This might be an interesting read for you.

5

I’ve used the WY1187 (ringwood). I know it has its critics, but it has something that seems to let the malts do their thing - I don’t have the chops to define it from a BJCP perspective, but everyone around the house seems to like the resulting stout. One thing to keep in mind: it IS a slooooow starter. Keep that temp steady (I fermented it at 64) and be patient!

6

You can’t go wrong with 1318 or 1469, IMO.

7

Hard to go wrong with WY1028 for British style porter and stout. It attenuates well, probably comparable to 1450,ie., just a tad less than 1056.

Edit -  No tricks needed. It goes strong at 65-66F with the esters under control. It’s a reliable, strong fermenter.

8

Thanks for everyone’s input. I may end up trying each eventually. I’m going with London Ale to start.

I’ve been enjoying some stouts lately and thinking about mine. My current favorite is Pelican Brewing Tsunami, which to me is a beautiful “tropical stout” but with an American fermentation profile. Then I revisited Deschutes Obsidian. Hoppier than I remember it. I think my stout is in between those. So I’m going to slightly dial down my late hops and use London Ale. See where that gets me.

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Please let us know how it turns out. Thanks and happy Thanksgiving!

10

Some say it is Boddingtons, but Boddingtons was from Manchester, not London.

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Maybe my memory is off, but I don’t remember 1318 being a fantastic top cropper…if memory serves, the reason I’ve made 1469 my “default” was how well it top cropped.

Maybe the 1318 top cropped but didn’t flocculate as well as the 1469. Still haven’t found my notes since the move, they’re still in a box somewhere…

12

Guys. Help me out here. Still learning. What is meant by “top cropper”?

13

Top fermenting yeast, as compared to bottom fermenting. While both will form a foamy krausen, or barm, to use the English term, top cropping yeast don’t drop to the bottom of the fermenter. As a result, that foamy krausen will turn into a kinda thick slimy-looking foam/mass that will stay on the surface unless you cold crash it.

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Thanks

15

I wish I saw your post sooner.  Rats.

I know you made your choice, but my favorite English strain is 1968.  I’ve made many good stouts with it and I haven’t had a problem with it dropping early on big beers.

I’ve also had very good experiences with pitching a combo of Notty and Windsor.  This is a really great combo in my opinion.  I can’t say for certain, but I’m pretty sure I’ve used it in stouts.  Definitely in my old ale.

I really need to get back to brewing.  Possibly after Christmas.