Extra stout recipe

[molc]

Yeah used 004 for my last one and it's got a good kick of diactycl. A lovely stout but think I prefer the ones I do with us-05. Cleaner and a but drier. Also I do a mash at 55, then 63 usually.

[Leann ull]

I know 05 is a workhorse of a yeast & demon to go and is tolerant of high and low temps and gravities I just found in a side by side comparison between it and 001 and Bry97 on an IPA it stripped a huge amount of malt profile out?

[nigel_c]

Depends. For a dry Irish I've gone as low as 62 but for a big chewy stout yeah up to 69.

I prefer notty over O5. Find O5 strips a lot of flavour.

[Leann ull]

Cool
I'm falling back in love with notty, I was afraid of it as a child brewer, that whole rehydration thing 

[nigel_c]

Nah I've never rehydrated it.

[Leann ull]

There's me beer spat out all over the phone again.

Is that why they call you "2 packs" Nigel?
Could you imagine what it would taste like if you did.

Now children Nigel is a semi professional brewer, under no circumstances try this at home, it's dangerous and may cause you and those around you grievous harm
Remember Kids "NEVER PLAY WITH YEAST"

[delzep]

Needs black malt...

[phynes1]

I tried this a few months ago: https://www.homebrewhedonist.com/guinness-clone-recipe/

Fermented with Nottingham ale yeast. Dont use S-04, it leaves too much residual sweetness for an extra stout.

If youre using 2lbs of roast, ensure you cold steep and add liquid to sparge, otherwise you end up to acrid. I cold steeped 1kg and it ended up perfectly smooth. Ultra smooth pint.

I also served this through a beer engine, which added to the creaminess. Def the best stout I've made.

PH.

[irish_goat]

Leann Follain is fermented with nottingham so that's why I went with it for my extra stout as well.

[nigel_c]

Is that why they call you "2 packs" Nigel?

That's just the way it is.   

Proper airation and sprinkle on the foamed up wort has never caused me any problems.
Notty would be the dry yeast I use all the time. Don't know when I last used O5

[Leann ull]

tbh I always sprinkled with the logic by the time its reached the wort on foam its rehydrated which i gather is ok on certain dry products.

[Qs]

I wonder how Mangrove Jacks Liberty yeast would do in a stout. Descriptions of it have me thinking its like wlp051 which is my preferred yeast for stouts and porters at the moment. Thats a clean yeast that doesn't kill the malt.

[Gallagherdee]

Fermentation seems to have stopped at 1030. I take it that this is too high. My packet of s05 was lying at room temperature for a few months although it is still in date. Should I rep itch some 05 or will I try the 04 I originally bought as it is fresher. Wort tastes ok could it be finished this high i mashed at a high temp 69.

[Qs]

Keep your dry yeast in your fridge in future.

Your mash temp of 69 wont give you a 1.030 finish on that beer. I'd throw the 04 in. The 05 will either be dead or will dry it out too much. 04 isn't personally my favourite but when you're trying to save the beer and get a high finishing gravity (by normal standards) then its probably the better choice.

[Gallagherdee]

Should I do anything to it first or just sprinkle in