Which yeast for guiness-type stout?

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stevet

Which yeast for guiness-type stout?

Post by stevet » Sat May 03, 2008 2:06 pm

I've got 2 choices - safale04 or safale05. I can't make my mind up - on one hand I think that safale04 sounds like the obvious choice being a traditional ale yeast but would safale05 give the cripish taste of guiness?
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Whorst

Post by Whorst » Sat May 03, 2008 3:38 pm

I'd use the real thing. White Labs, WLP004 is the actual Guinness strain.
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Rookie
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Post by Rookie » Sat May 03, 2008 4:12 pm

I use the 04 in my imperial stout. I think it would be the better choice in this case.
I'm just here for the beer.
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bandit

Post by bandit » Sat May 03, 2008 4:22 pm

I would say that 04 would give a sweeter flavour whereas 05 would be drier and cleaner
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BarnsleyBrewer
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Post by BarnsleyBrewer » Sat May 03, 2008 5:12 pm

The 04 gave a definite sweeter taste to my stout.

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subsub

Post by subsub » Sat May 03, 2008 10:31 pm

I love 04 in any of my stouts :D
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bandit

Post by bandit » Sat May 03, 2008 11:26 pm

I have tried a few and prefer Gervin
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russt1969

Post by russt1969 » Sat May 03, 2008 11:40 pm

Gervin here too
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stevet

Post by stevet » Sun May 04, 2008 9:15 am

I've never used 04 so in my quest knowledge and experience I thought I'd give that a bash. It is going like the clappers - I reckon it'll be done in a few days. It seems that 05 is the tortoise of the two - the lager experiment I did last Sunday with 05 is still gently bubbling away.
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DJP

Post by DJP » Sun May 04, 2008 5:54 pm

I used 04 in my last stout and it turned out very much like draft Guinness - in fact one of my best "Clone" brews (although that wasn't my specific intention!)
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Whorst

Post by Whorst » Sun May 04, 2008 6:17 pm

Stevet, I'm really curious about your lager experiment. Please post a follow up on the flavor profile and what temp you fermented at. I have been thinking of doing the same thing, instead of using lager yeasts.
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stevet

Post by stevet » Mon May 05, 2008 3:11 pm

Whorst wrote:Stevet, I'm really curious about your lager experiment. Please post a follow up on the flavor profile and what temp you fermented at. I have been thinking of doing the same thing, instead of using lager yeasts.
It's still fermenting - but really steady at about 16-18C. A stream of bubbles pass through the airlock every 70 seconds or so. I checked the gravity this morning and it's at 1011 (down from about 1052) I also had a taste and although there was a lot of yeast still in suspension I think it's showing promise. I'm hoping it'll be fermented out by Wednesday - I'm going to give it a couple of days after that to settle then I'll taste it again and let you know how it's progressing.
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Whorst

Post by Whorst » Mon May 05, 2008 7:19 pm

Cheers, let me know. I've found with using the 05, that gelatin finings really knock it out.

There's a style that many American brewpubs brew called a "blonde" that many people think is a lager style beer. It's basically a bland straw color beer. But, if you use German lager malt, maybe a tad of melanoidin, hop with good German noble hop varities, I think you'll get something much different. Lager malt like Durst or Weyermann is the key.

Hope it's tasty.

Whorst
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