Any opinions for a good yeast for a 7% Chocolate Stout? I prefer to use White Labs. Thanks!
It didn't for me, I had another 1.070-ish stout (almost identical recipe with just hops and yeast change) only get to the low 1.030's with it.Imperial Darkness reportedly attenuates well.
My general rule would be to look to the country where the style originated, which suggests something British-ish. You might want to try WLP540, which despite being marketed as Belgian is actually British, but adapted to strong dark beers.Any opinions for a good yeast for a 7% Chocolate Stout? I prefer to use White Labs.
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