20 Best Yeast For Stout (2022 Updated)

Its has been more than a decade since I used dry yeast because I wasn’t impressed by the performance or the choices. I bought this for a small batch project that I wanted to do. And then I bought another.

And then I started doing more and more small batch projects. I really like this yeast. It ferments fast. It settles well. The packaging is great (vacuum packed). But the real reason I bought it again is that, well it tastes great.

It brings the hop flavor forward without making the beer overly bitter. It is my personal favorite for a lazy IPA.

Used this with Superstratum IPA recipe and it started off a little slow, but then finished very well. That is the only reason why I gave it 4 stars instead of 5. Provided this best result yet for any dry yeast I have tried with NEIPA styles.

Really helps bring out the fruity, citrusy aromas you expect with a NEIPA. I will use this going forward for all my NEIPAs.

I’ve used this yeast so far in three different beers: a trippel, a dubbel, and a “banana beer,” each one with different results. They all finished around 1. 010, fermenting at around 70F. The flavor ranged from a ton of banana (the trippel), a nice balance of dark fruit and spice (the dubbel), and a very clean, general “Belgian” flavor (the banana beer).

I like that this yeast isn’t finicky and is very easy to use. It has produced varied results, but each one is great in its own way. I look forward to experimenting with this one more.

I used this in conjunction with a MoreBeer Best Bitter kit. Wow! What a great yeast. Layers of complexity which could have only come from the yeast given the simple recipe. Can’t wait to make an English Brown Ale or Robust Porter with it.

The description is spot on. The finished beer was malty yet dry. I preferred this to Dry English Ale from White Labs.

Tried on a whim and now it’s my go-to for New World-style lagers. Great for any sort of lager where drinkability is your main goal and makes tons of perfect summertime beers. So far I’ve used it for both a Modelo-style Mexican Lager as well as a Pre-Prohibition style Pilsner.

I haven’t gotten much of the typical German-style lager character off of the yeast, but if you’re looking to make great lawnmower beers, this is the perfect yeast. Works quick, drops out clean, clear and crisp.

Works fantastic under pressure, and others have shown pretty good results at room temperature.

After a few attempts at this style using different Belgian strains, always with unremarkable results, I walked away from this style several years ago. This Spring though, I decided to give saison another shot using WLP 565.

What a difference. I pitched a healthy 2L starter on brew day and true to form it took off very quickly but got “lazy” after high Krausen, around 50% attentuation. However, several weeks later, having been allowed to free rise to 73 degrees, fermentation picked back up and today i kegged at my 1.

010 target gravity. Although slow, it tackled my 7. 2% abv batch like a champ. The flavor of the as-yet uncarbed beer is predictably Belgian but definitely has more complexity than a typical Abbey strain.

At the risk of being accused of brewing dirty, I’ll submit that there’s a subtle earthy, funky note to it, which is an authentic quality quite welcomed by this brewer. Furthermore, I brewed cool by this strain’s standards, so I’m looking forward to exploring the flavor profiles I can nurture by pushing it to the recommended 85 degrees (or warmer according to other online sources) on another batch.

All-in-all this yeast has renewed my interest in brewing saison and I’ll certainly do so with the foundation of confidence this strain offers. Highly recommended!.

Given that I am the person who originally cultivated this yeast from van Steenberge Gulden Draak and gave it to Chris White in about 1996, I am prejudiced. This is my “go to” Belgian yeast with lovely phenolics and does not produce hardly any banana when fermented very warm.

When I was propagating it, it was a much poorer flocculator than after Chris cleaned it up. It is still not a very good flocculator. However, it produces a lovely aromatic character and clovey phenolic taste with much spicy complexity.

It is not exceptionally tolerant of high gravity wort, so if you plan on making a beer with an OG of over 1. 080, you need to grow it up in a couple of batches of beer first. I have successfully fermented a 1.

122 wort down to 1. 024, but only with a huge amount of yeast slurry from two previous batches. Belgian Golden Strong made with this yeast was awarded a Gold in 2001 and 2002 in NHC First Round and a Silver at NHC final round in 2002.

And, a Belgian Dark Strong brewed that same year, continued to get better with age for the next 12 years, but sadly is all gone. I LOVE THIS YEAST!!!!!!.

I’ve been making a lot of Old Ales and Barleywines the last couple of years. I tend to use a couple of different yeasts at the same time. A packet of S0-4, US-05 and also a packet of Nottingham. The 3 together will tear through even fairly beastly Barleywines.

Did one that was 13 and change and it took off like a rocket. It was actually too much. It looked like that cartoon in Charlie’s book: “Hair too much yeast. ” I had some trouble getting some of my Old Ales to prime in a reasonable amount of time.

I’ve decided that the Nottingham will help. It’s good up to 14%. I’m not even worried about it. I know it’ll do the job from experience.

I had some serious reservations using this yeast and thinking that it would have English character. It actually does. I brewed an ESB on the high end and hopped with EKG and Fuggles. I bottle conditioned it and it flocculated very well.

nice and clean. My only “drawback” with this yeast is that it ferments like a madman, which may sound great and it is, but you will need to make sure you control your temps well. It will want to go up on you.

I caught it in time, but the vigorous fermentation might catch you off guard if you are one that pitches, areates and walks away for a few days. Anyway, I havested from the primary, washed it and pitched into a smoked porter.

As expected, I had activity in a few short hours. Don’t hesiate to give Nottingham a try. I’m glad I did!.

It is interesting for me to read the reviews. As brewers we are essentially artists and each ingredient is a tool or a color or a hue that we can use that ultimately affects our product. So Notty is in this class.

It has its place. Malty beers it excels. It is great at IPA’s. but possibly US05 is better for pale ales, IPA’s etc. I bottle condition. I have noticed that Nottingham forms a wonderfully compact yeast cake at the bottom.

so that I can essentially tip the whole contents of the bottle into the glass and get a lovely clear beer (the yeast is stuck to the bottom of the bottle)! Beautiful! & Appearance often accounts for the perception of a good beer.

US05 on the other hand does not flocculate so well and requires more attention when pouring. Notty I have noticed gives a pleasant taste to it that is lightly estery (it is a British yeast). US05 is very clean tasting, almost crisp, but in my hands did not flocculate as well as Notty.

It is great we have the choice!.

I use this yeast to make cider. It ferments the juice well and ends up not being too dry. The yeast deposits out well, leaving the cider clear. I would definately recommend re-hydrating the yeast before pitching.

There are pleanty of websites that explain how to do this and it’s quick and easy to do. Last year when I made cider, I pitched this yeast directly from the sachet and the fermentation was slow to start and stalled half way through.

This year, I re-hydrated first and the fermentation was excellent.

This is a good, basic, ale yeast strain, suitable for lots of different ales. This is what you want as a beginner, or when brewing something simple & inexpensive,. , when you don’t need a style & region specific strain for a very specific brew.

I’ve never had a packet fail. ALSO great when doing a historic yeast bread that uses real “beer barm” for leaven, to impart the proper flavor that you simply won’t get from a generic, bread yeast.

This yeast. after all my experience using liquids was a real killer! Didn’t make a starter of course, but did hydrate. Started going nuts within four hours. I will admit, I had a warm fermentation at about 70F-73F.

Check it here!_x000D__x000D_http://www. youtube. com/watch?v=x5kenjgDlYU_x000D__x000D_Checked SG at a week as the krausen had almost fully fallen by then. was down to 1. 020 from a 1. 067 OG. Krausen fell next day but SG was still 1.

020. Left it another week and got down to 1. 014. _x000D__x000D_Cold crashed for 3 days and bottled. I always do a test sip at one week and miraculously this stuff was heavily carbed by then. At two weeks this stuff is awesome.

_x000D__x000D_This is like the complete opposite of WLP001. It works very fast, doesn’t impart too much of a yeasty flavor, and does NOT finish out very clear. The clarity thing aside, this is different in that respect as novice homebrew drinkers feel no stomach upset with this stuff.

even if you stir in the sediment. _x000D_.

Used 5. 25 gals apple juice and 4 lbs of honey (makes 6 gals). Leave in primary one month at around 78F (yes it’s hot here in FL). Bottle with or without cask aging yeast. Bottle condition a month or more.

Comes out dry, but not over the top like champagne yeast. Nice apple flavor and a hint of sweetness. I’ve used this in ales as well and they always come out fine.

I have read alot about Muntons and people that swear by it and people that say it is horrible. I decided to use it on my third brew kit which was identical process to the first two that I used Safale US-05 on.

I rehydrated this per instructions and pitched it at about 70 degrees that remained pretty constant for fermentation. I let it sit in primary for two weeks and took my hydrometer reading 1. 020. Racked into seconday and took reading at 1.

020. So yes Muntons let me down and did not fermentate down to the FG I needed. I pitched 1/2 a pack of Safeale US-05 and hope that will get the FG down closer to 1. 010. I will not use this yeast again.

The extra dollar or two for Safeale -US-05 is well worth it in my opinon.

I really want to like this yeast. The other danstar products are high quality. This yeast also is high quality, I’m just not a fan of the results. Properly rehydrated this starts fermentation activity in 4-6 hrs which is awesome.

I have used this 5 times in APA, American fruit ale, and IPA. Compared to US-05, WLP001 and 1056 (similar yeasts) I find this yeast has good attenuation and hits expected final gravity. My biggest problem is that it leaves a peachy, strawberry and almost banana cream ester profile right in the middle of the flavor, right between the malt and hops.

It’s very subtle but distracting in what should be a clean hoppy beer especially. I’ve tried pitching at 66 and raising slowly to 68 and keeping. I’ve tried lower and higher up at 72. But the yeast leaves some flavors and a little rough around the edges compared to the other company strains.

Also it does not flocculate very well. Even after 1wk cold crash at 34F, there is a strong haze which I have not had from other similar strains. It is not chill haze and eventually pours clean after a few weeks in the keg.

I will keep using this when I need it and will be mostly happy with the results. But I’ll stick with US-05 for dry yeast.

I have used this yeast twice with no success. In both cases I used trusty US-05 to get me out of a pinch. On my first attempt, I rehydrated as directed and pitched. I saw no activity overnight, so I pitched US-05 which started in a couple hours.

On my second attempt, I did not rehydrate and again saw no activity overnight – I pitched US-05 which started in a couple hours. In my experience this strain is dangerously slow. Although I like Lallemand Nottingham and Belle Saison, I think I will stay away from this strain.

I used 1/2 the yeast to make a 2 gallon batch of some serious strong cider. The other half is going to be used to make my first mead.

Brewed a 10 gallon batch of a Saison and pitched 5 gallons with T-58 and the other 5 gallons with S-33. Rehydrated both yeasts in boiled and chilled water. Used one sachet each. 11. 5 grams. Pitched and aerate by shaking the plastic buckets I used.

Set the fermentation chamber at 68 degF and let it ferment for one week until today. Fermentation was rocking like crazy when I first checked 12 hours later on both strains. As of today: T-58 was at 1.

008 and S-33 was down to 1. 010. T-58 had a delicious, well balanced spicy, clove, fruity flavor with light apricots and slight bubblegum that worked very well. S-33 also tasted very delicious. More fruity with stone fruits and very light spicing.

Both very pale and still super cloudy. I think they are both going to turn out very well. These aren’t over the top Belgian flavors, but I also kept the temp at 68. The T-58 had quite a bit more of that bubble gum/clove with very slight banana which I thought was very good, just the right amount.

The S-33 was fruitier and had an even more slight Belgian character. Very subtle, but there. I really liked it too. I’m surprised there are so many nay sayers regarding the S-33, but for me, I think this beer will be very good and so far, I would not hesitate to use it again.

It would probably also work real well in a Golden Strong.

I use this yeast to make authentic lager flavors from mostly ale temps. There are many yeast strains that taste great during fermentation, this one does not. I’m my opinion, this yeast is not really great for Belgians, but more for lighter beers that need a delicate yeast aroma with a light charge of hops.

It smells awful for 21 days and then as if overnight, it will smell like “beer”. Use this yeast to get the most out of balanced (. 65-. 80 bu:gu) light beers that you just can’t lager. Compared to a true lager strain this yeast finished at about 1? P higher in 8 days vs 11 days.

It must condition 21 days instead of 49, and at 65-68? F vs 40-55? F, respectively. I recommend Vienna and Munich style lagers, pilsners, American lagers and California common style lagers. I don’t ferment this yeast hot, and don’t like the characteristics hotter than 69? F.

I always recommend a big pitch (start this packet up!) and lots of sterile oxygenation, right before pitching, but I especially recommend doing so with this yeast.

I have used this yeast plenty of times for Belgian Strong Darks 9-11%. Never have I had issues, no off flavors, no stuck fermentation. It is a great value and you don’t need to make a starter or two like you do with liquid yeast.

as the description states “Very floral aroma and hints of fruit” is spot on. The only thing I would argue with is the temperature range. You get the best flavor with higher fermentation temperatures,, I’ve pushed this yeast up to 85 degrees with great results.

Very good yeast, especially for the price and the fact that you don’t need to bump it up.

The instructions on the package say to rehydrate the yeast first. I forgot to do that and I just sprinkled it on the wort. Fermentation started the next day and continued for three more days. I got good attenuation and a very tasty beer.

To start with the service from mid west si Supplies was excellent. Nice crushed grains and good directions on temps and yeast. On the brewing process, this was my first all grain attempt. While I should have started with a smaller batch size I went with enough grain for a 5 gal final batch.

Needless to say what I thought would happened only occured 50% of the time but after punting a few times everything worked out and the beer tastes great. My next effort will be another all grain brew.

Finally cracked open a “Fresh Squished” IPA and am so happy it turned out well. You can really appreciate the hops! It also tastes exactly as described. Sometimes when I use a brew kit the beer ends up tasting more like an amber lager instead of the IPA I crave.

This kit is one of the best I have used, probably due to how the amount of hops used and the process of adding the hops at different stages. Thanks!.

Made a Coffee Oatmeal Stout and this yeast did not disappoint at all. Temp: 68 with ramp to 70 after 3 days OG: 1. 078 FG: 1. 020 (predicted was 1. 023) The krausen rose and fell. I almost missed it.

Seriously the bulk of fermentation was done in 24 hours after it started. Have not made this same recipe so i cannot compare it to another, but i really really like this beer and will be using this yeast a lot more.

The ONLY negative is the can. LOVE the idea, but execution needs work. This is not the first imperial can i have opened and it isnt the first one that the tab broke off either. Bad design on the opening tab and the aluminum is just too weak.

Then you are left trying to figure out what you are going to do now and not infect your yeast with anything (BTW, i used a clean sanitized flat head screw driver and it worked ok). That is the only reason for 4 stars.

The yeast itself is awesome!.

Good flocculation. I had much higher attenuation than what is advertised on IOY’s website. Can’t comment on taste of the brew yet as it will be conditioning for a few more weeks but samples were quite nice.

Mocha espresso imperial stout Ferm temp: 68? F OG: 1. 094 FG: 1. 009 after 18 days The only reason I’m giving 4/5 stars is because of the poor design of the can packaging. Be sure to sanitize the lid before cracking it open as it will likely come into contact with the yeast.

Also, do NOT shake the can as you would have with other popular yeast products.

Currently being used to ferment an imperial stout with a OH of 1. 094, did a very fast job fermenting majority of it was done in the first three days, now it’s slowly eating through the remaining sugars.

created a 2L starter with it a day before brew day and it instantly starting working as soon as it was added to the carboy.

This yeast has a solid reputation so I chose it for a Redwood Brown Porter that I recently brewed with branches/tips from some local Redwood trees. I normally use Wyeast 1056 American, and this White Labs English behaved quite differently.

I made a 500ml yeast starter and pitched it 24 hours later with my freshly brewed wort cooled to 70F. This stuff is thick/chunky, compared to the liquid Wyeast smack pack that I’m used to, but the most interesting difference to me was the krausen production.

The Wyeast 1056 I usually use fills up the 7 gallon Fermonster with krausen and usually requires a blow off hose. This White Labs English was super sneaky in that it only ever made about an inch of krausen.

I actually thought I had a stuck fermentation, but took a gravity reading after 7 days and found it had gone from 1. 052 down to 1. 016, so the lack of krausen was maybe due to my low ferm temp of 62-64F.

This is a perfect yeast for milds, porters, stouts, and the like when you want low hop accentuation and smooth maltiness. Great attenuator with excellent flocculation. I build up a 2L starter for 5 gallon batches and it will typically finish fermentation and flocc out within 4-5 days.

I fermented a robust porter for 5 days at 77 as an experiment and while most ale yeasts might have devolved into undrinkable ester bombs, this strain yielded a balanced and pleasant fruitiness. It’s worth a shot if your porter is missing that extra something, and WLP002 is up to the challenge.

This a very happy yeast which in turn makes a very happy brewer. Highly recommended.

I am a true fan of all the varieties of the OLY yeast family. I always make a yeast starter. When I pitch the yeast, active fermentation is typically 3-4 hours. The OLY-004 yeast was no exception. This yeast provided the catalyst for a very successful clean & crisp finished ale.

This yeast was used on the SIERRA MADRE PALE ALE. I would recommend it’s use on this to anyone.

Been brewing beer for five years now. Made some good beers, made some just ok beers, and made one bad beer. Then I got this recipe kit and the West Coast Ale yeast. This has created my favorite beer to date.

Gonna just keep making it this year.

The British ale and one of the omega yeasts failed to swell after smacking and sitting in warm temp for 8 hours. Hope the last one works!

I used the Wyeast London Ale III Yeast to brew an incredibly delicious Hazy New England style IPA. The yeast allowed for the hop character to shine through. Absolutely amazing yeast. And the yeast allows for wonderful attenuation.

My OG was slightly low; and I didn’t think that I’d hit desired ABV. Actually FG was lower than expected and thus my batch hit desired ABV of 7%. I’ve used this yeast before and will continue to use in the future for my Hazy IPAs.

Just one warning: This yeast gets very active; so I no longer use an airlock, and instead use a blow off tube. when I once used an airlock with this yeast, the krausen, even with plenty of headspace, pushed up through the airlock and made a royal mess of my “Son of fermentation chiller.

”.

Used this on a 3. 5 gal “Westy 12” clone recipe. Made a 3 liter starter due to the OG (1. 096) of this quadruple recipe. Fermented in a 5 gal glass carboy, and it very nearly came through the airlock.

I replaced the airlock with a blow-off tube arrangement, for safety sake, but next time I’ll start with the blow-off arrangement. I top-cropped a cup or so at high Krausen, and used some of this to add back for bottle conditioning (due to the recipe’s alcohol development and longer conditioning time).

In secondary, the yeast flocs out nicely with a little low temp (60F) conditioning. And after bottle conditioning it stays put nicely during pouring. The beer is one of the best I’ve produced, and I’ve ordered ingredients to repeat it in the coming weeks.

I make true cask ale and run a beer engine off pin casks with a breather. I have tried most of the usual English strains. This is my go to strain now. This Timothy Taylor strain floccs like crazy and is perfect for dropping brite after the cask vents and conditions.

It also gives a well balanced English profile of full malt, but dry finish. Classic Brit esters of stone fruit and some nut, but no need for diacetyl rest.

Did as a SMASH with pale malt and my favorite hop (galaxy) at 40 ibu predicted and 6%. Very weird flavor to say the least. Fermented at 70 degrees to have mild ester production. Very stubborn yeast did not flocculate (I don’t really care about flocculation).

Huge nose nose of pineapple and mango. I’ve done mango beers that had less mango on the nose. However, the beer had a bit of fusel alcohol taste and was very dry. Definitely a hard yeast to work with on the flavor profile sense of thing but I do see myself buying this yeast again in the future to do more experiments.

I have been using OYL-057 for 2 years, and it is an outstanding performing yeast at any temperature. For those who are advanced “yeast beasts”, this strain is one of the easiest to isolate and capture from the primary fermentation vessel.

I have had great success with 4 and 5 generations of this yeast, which makes it economical as well. HotHead has worked best on IPA’s and Pale Ales, but it did remarkably well on an Irish Red and a Porter.

I have achieved ABV’s of about 9. 0% in a DIPA before it ‘ran out of gas’ in primary fermentation.