Best yeast for sweet stout and milk stout
LalBrew Windsor (Lallemand)The single best dry strain for sweet stout and milk stout, and the number that decides it.
Use LalBrew Windsor. For sweet stout and milk stout it is the strongest match on the numbers that matter.
Gauge readout
Attenuation70 % (medium)
Alcohol tolerance12 % ABV
Fermentation temp15 to 22 C (59 to 72 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Why this strain
| Style | sweet stout and milk stout |
|---|---|
| Recommended strain | LalBrew Windsor (Lallemand) |
| Fermentation temperature | 15 to 22 C (59 to 72 F) |
| Apparent attenuation | 70 % (medium) |
| Alcohol tolerance | 12 % ABV |
Notes
For a sweet or milk stout where you want residual body, LalBrew Windsor is a deliberate low-attenuation pick. It finishes around 70% and does not ferment maltotriose, so it leaves sweetness and full body behind on purpose.
That same low attenuation makes it the wrong strain for a dry beer. If a recipe wants a crisp finish, this is not the yeast; use Nottingham or US-05 instead.