Yeast options for Stout

[Spook]

Hi fellas,

Back on after a mad summer and even madder return to work.
Got an all grain 'Entire Stout' mashing at the moment:-
viewtopic.php?f=24&t=60224&p=633713&hil ... pe#p633713
I have the following yeasts -
Gervin, Safale-05, Safale-58.

Any suggestions?

And why?

Thanks in advance...

(Oh, been taking piccies - will upload in Brewdays thread when done - probably tomorrow as going to pub later on )

[Blackaddler]

Gervin [English ale yeast] will do the job, just fine.

[seymour]

Gervin [English ale yeast] will do the job, just fine.

+1

Of those choices, definitely Gervin if you want a fairly typical English/Irish stout. It's the same ale strain as Nottingham, highly-attenuating and highly-flocculating, mostly neutral but some subtle fruity esters.

S-05 is the Chico/Sierra Nevada/American Ale strain, which is surely used for many stouts, but less true-to-style than UK ale strains.

Safbrew T-58 is a very spicy Belgian strain, believed to be derived from the Chimay Trappist ale strain. I've had some interesting "Belgian Stouts" but this yeast would produce way more pepper, clove, banana, bubble gum than you'd want in a regular stout.

[Spook]

Cheers fellas - Gervin it is.
Oh, Seymour, you may remember me asking about the 'bionic yeast' in this thread -
viewtopic.php?f=2&t=61195
That was a very dark stout-type beer, came out fantastic after 2 months in the bottle!
Very complex, but very yummy indeed.

[seymour]

Cheers fellas - Gervin it is.
Oh, Seymour, you may remember me asking about the 'bionic yeast' in this thread -
viewtopic.php?f=2&t=61195
That was a very dark stout-type beer, came out fantastic after 2 months in the bottle!
Very complex, but very yummy indeed.

Oh yeah, that's right. So you know all about "Belgian Stouts". Cheers!

[Rick_UK]

Windsor has become my yeast of choice for stouts and porters but the Girvin will also be fine from my experience.

I find 15-20% amber malt and about 10% oats really improves a stout. Also a touch of bavarian smoked malt if you fancy some smokey tones.

Rick

[Rick_UK]

Windsor has become my yeast of choice for stouts and porters but the Girvin will also be fine from my experience.

I find 15-20% amber malt and about 10% oats really improves a stout. Also a touch of bavarian smoked malt if you fancy some smokey tones.

Rick

[Spook]

Thanks for that, Rick.
I also have been adding oats since starting the AG brewing.
It certainly adds to the stouts as you say - I just wanted to try this recipe as is.