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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 ?


Cheers, jt

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Sounds easier to explain to SWOMSC - Im not going for a beer we are blending beers love...
SO4 has worked well for me in the past. This years vintage of Merchant has used 1968 and thats worked well to.

What a mammoth day !
Four of us each have 15 litres of RIS - hopefully all getting started now
Two with '05 and one each with SO4 and Nottingham
We've penciled in late January for the first taste - maybe this could be Wellington Anniversary Day if we want a get together ?


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