WLP004 - Irish Ale Yeast

[Leann ull]

05 is a great workhorse I just find it rips the hole out of everything and leaves little behind re malt profile or brings anything special to the party

[Bubbles]

I've done some with a very small amount of acidulated malt which was good as it brought a real bite, last one was 10 min mash with black malts that wasn't great as I was expecting more smoothness but I felt like it wasn't enough roast, a session Dry, it wasn't thin more gold blend than expresso.
Sour mash or bugs is next on the stout to do list.

Yes, I've seen the acidulated malt addition before, as a way of replicating the Guinness tang.

I presume you added the black malts for the last 10 mins of the mash, or did you steep them separately?

Sour mash on the whole grain bill?? You're a long way from St. James' Gate there, Dorothy..!

Rossa's brett porter is really nice. Think it was clausenii or bruxellensis added in secondary to a historical porter recipe.

[Bubbles]

My first stout was with US-05 and it came out really well. I get the sharp finish from the roasted barley ground up fine. When you grind it like that, it actually smells just like ground coffee actually.

Carafa special is very smooth - you'll get some roast but no burnt or sharpness from that. I used it in a schwarzbier and it was lovely, full and malty, but certainly not like a dry stout.

A tip we got from O'Haras was that they don't mix roasted grains, as they feel they clash. All chocolate or all brown could be really interesting I think...

Ahh.. what do they know??

[Leann ull]

Sour mash on the whole grain bill?? You're a long way from St. James' Gate there, Dorothy..!

No not the whole thing! Cinders

I wanted to steep overnight but bottled it in the end and threw the darks into the mash

[BrewDorg]

Used this for the first time on a dry stout last week. 20L batch with a 1.2L starter and it was terminal in 3 days. I used a SS pot as a fermenter so I never have blowoff issues and I haven't bottled yet, so don't know how well it flocc'd.