Porter yeast choice

Chris · Post by **Chris** » Tuesday Nov 13, 2007 7:26 am

Has anyone tried the Wyeast Scottish ale yeast in a porter before? I'm deciding between that, and using a re-cultured Coopers stout yeast. What do you recon?

Chris · Post by **Chris** » Tuesday Nov 13, 2007 10:59 am

Anyone???

drsmurto · Post by **drsmurto** » Tuesday Nov 13, 2007 11:27 am

Ive only used S-04 so far but i have 1084 and 1098 in the fridge.

As far as the coopers yeast i would have said its the same for both ales and the stout and hence your better off using CPA stuff but am happy to be proved wrong.

Trough Lolly · Post by **Trough Lolly** » Tuesday Nov 13, 2007 3:33 pm

Hi Chris,
You can certainly use the Scottish Ale strain but I'd be careful to maintain a mid stream fermentation temp of 18 to 20C if you can. SA strain can give a pretty estery outcome if you brew it above 23C and if it gets too cool, I've heard it can even bring on some diacetyl problems!!

Your final product may turn out more like a Baltic Porter rather than a Robust Porter, but without the grain bill, it's hard to say. Give it a shot and let us know how it went - you can always repitch a Newcastle Brown Ale wort onto the yeast cake for a ripper brown ale if you like them!

Cheers,
TL

Chris · Post by **Chris** » Tuesday Nov 13, 2007 7:49 pm

I have a scotty 90/ ready to go onto the cake next. Well prepared!

Trough Lolly · Post by **Trough Lolly** » Wednesday Nov 14, 2007 10:22 am

Brew on!

Cheers,
TL

Chris · Post by **Chris** » Wednesday Nov 14, 2007 10:28 am

I've decided to go with the Coopers Stout yeast- since my fridge died, I can't get the temps right. Well to the same degree anyway.