General purpose Wyeast strain for bitters and stout/porters?

[Fifey]

Hello. Want to grab a liquid yeast packet and give that a go. Probably could just get over it and buy two strains if it would be more appropriate, but I'd like to do a two for one all the same. We seem to brew a lot of bitters, and we have a honey porter coming up soon. I also want to try a few stouts with a few different spec grains. So what do you think?

Also, I thought I'd tack this on at the end here, if I want to try some spec grains with a coopers or black rock bitter, what would be some good candidates if any, and how much should I add?

[bullfrog]

I love 1087 (Irish Ale) for stouts, porters, dark ales and anything else that's heavy. I like to use 1187 or 1275 for my English Ales and Bitters, though (when I've got them on hand -- S-04 or Nottingham win out if I can only get dry yeast.) Liquid yeast becomes very cheap when you know how to cultivate it well, so I'm sure it won't be long until you have a number of different strains all in the fridge.

As for your spec grain question, it really comes down to what you'd like in the end result. Would you like something burnt-ish, something sweet, something with a touch of astringency?

[Fifey]

Sounds like a good idea to get a couple of different ones. What's an extra $13 considering the amount I'm spending to get all of the bits to make the Belgian I want to brew!

About the grain, I'm not really sure- I haven't really had much of an opportunity to sample many bitters, so I don't entirely know what I'd like. Maybe just a few broad suggestions?
Going to do a pale for a good summer beer and I've got a draught can too, so maybe something a bit darker for the next bitter. Burnt toffee? I've got another couple of questions about it, should have started a new thread in Recipes! I'll split this part of the conversation off now before it gets too long winded.

Edit: Also just found this on the Wyeast site: http://www.wyeastlab.com/hb_styleguidelines.cfm

[BribieG]

I'd agree with the Wyeast Irish Ale, I use it in all my stouts, Irish Red Ales and as a general yeast for UK bitters when I'm looking for something clean and not too fruity.
A great spec grain for stouts and darker bitters is Weyermann Carafa 2 or 3. It's de-husked so you can use a fair bit without risking astringency and is blacker than black for stouts, and if used carefully in bitters etc adds a nice colour.

[drsmurto]

If you are quick and grab the west yorkshire strain (Wyeast 1469) it's the one i use for stouts, porters and bitters. Ringwood (Wyeasy 1187) is also and great all round yeast for these styles.

Wyeasy 1469 is a special release strain that is available until the end of the year.

[bullfrog]

Just following on from the good Doctor, most places are rapidly selling out of 1469. Craftbrewer sold out really quickly (not sure if Ross can get his hands on any more or not) but I read that a few people were mentioning that Grain & Grape still had stock. If you're interested in this strain, then I'd get onto it well quick and get to propagating/slanting in a great hurry!

[chadjaja]

I use 1028 london ale in my porters and not sure how it would go in a bitter. I did use it to good results in a landlord though.

I did pick up some 1469 though and keen to give it a crack in a few styles to see how they end up. Also bought a slotted stainless steel spoon and have a sanitised jar awaiting the first brew too

[warra48]

I recently did a run with WY1968, which all worked out well.

Mild
Best Bitter
IPA
Stout
ESB.

Used it in that order, just kept a jar of slurry and pitched that into the next brew.

[rotten]

Bought 1469 from G&G this wek, Beerbelly order next week. Beerbelly getting orders over next 3 months, not sure about others. Craftbrewer sold out of first instalment at least inside a week. Need to learn slanting.
Cheers

[Fifey]

Rang up Beerbelly as I'm up in Adelaide later in the week; they've got plenty of 1469. Hell yeah!

[Fifey]

Got my 1469, is it seasonal; should I be able to get some more next year? I want to know how best to conserve it until it's available again without being able to slant.

[drsmurto]

I doubt it will be available every year, the last time it was released was the end of 2008.

So you either slant, freeze (with glycerin) or make sure you know someone who does (not me - i scrounge them off others).

The other option is to do what i did in 2008 and buy a few packs. Smacked the last one 18 months after i bought it and stepped it up via starters until i had a pitchable quantity. All good.

[Fifey]

Might pick up a couple of spares, as well as chilling with glycerin. Good idea that!