Kelly Montgomery from Third Eye Brewing in Cincinnati, Ohio, shares essential tips on using yeast for brewing milk and imperial stouts. For classic milk stouts, a neutral yeast is preferred to allow the complex malt flavors to shine, while dry yeast at lower temperatures can enhance flavor. In contrast, brewing imperial stouts requires over pitching and over-oxygenating liquid yeast to tackle the high alcohol content. The process involves using second or third-generation yeast and carefully managing fermentation temperature. Small beers are brewed beforehand to build up yeast cells, saving costs and ensuring readiness. The strategies ensure flavor consistency while addressing the unpredictability in high ABV stout fermentation.
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In the full 68-minute video course packed with useful tips, Montgomery opens the books on their approach to designing and brewing these indulgent yet easily drinkable stouts. Along the way, he covers:
- planning a recipe depending on target flavors
- using the building blocks of malt to hit that target
- using flaked wheat and oats for body, mouthfeel, and head retention
- specific malt types and percentages to achieve different effects
- why chocolate rye and chocolate wheat are the secret weapons
- adjusting the malt base to account for flavor additions
- keeping lactose in balance with the rest of the beer
- adjusting roast malts as the mellow with age
- using dry malt extract to maintain body in imperial stouts
- adding maltodextrin to support a high finishing gravity
- accounting for the perceived bitterness of roast malts and cocoa nibs
- selecting spices for pumpkin stouts, chai stouts, and more
- making a spice slurry to help ensure consistent flavor
- sourcing freshly roasted cocoa nibs for chocolate stouts
- using vanilla extract to boost milk chocolate flavor
- adding fresh beans and cold-brew extract to coffee stouts
- adjusting recipe and process for different equipment
- lengthening the boil to account for additions of lactose, maltodextrin, and malt extract
- water profile, pH, and mash temps for milk and imperial stouts
- using Fermcap to manage big stout fermentations
- adding pumpkin-pie spices to both whirlpool and brite tank for deeper flavor
- pitching big yeast slurries to ferment imperial stouts
- processes for adding various flavor adjuncts on the cold side
- using the “Flavor Blaster 2000” to add extra flavor when needed
- considerations for barrel aging
And more.
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