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OK, the next North Welly collaborative Brewday is well into the planning, after sampling Matthew's Russian Imperial Stout we've decided we all need something to cellar.
So it's 'Takeaway RIS', planning to get 15 litres each after chilling to take home and ferment
The hop & grainbills are all sorted, easy as it's a rebrew of Matthew's. But the next question is yeast.
There's been discussion on the various merits of SO4 Nottingham and S05
I discounted Windsor as it wouldn't attenuate far enough - is that valid ?
What's the opinion on yeast for an RIS ?
We're all dried yeast right now - so I'll take that as an '05 recommendation ?
Well, this is my first RIS so I'd avoid taking it as a recommendation of anything, actually ;) I'm just really excited about the beer and felt compelled to share.
In fact, I think the decision critera was seeing an old recipe of Soren's for a stout that used 1272 and having a massive yeast cake of it on hand...
Yea ? We were just in the middle of talking ourselves out of SO4
I've got Nottingham, do you reckon that's more appropriate than '05 ?
3 diff yeasts for the 3 diff ferments. Us-05, Notts & S-04
I think that's what's going to happen !