# Quick Homebrew Q, lager stout?

**URL:** <https://boards.straightdope.com/t/quick-homebrew-q-lager-stout/276771>\
**Category:** In My Humble Opinion\
**Created:** [November 26, 2004, 6:12pm UTC](https://boards.straightdope.com/t/quick-homebrew-q-lager-stout/276771 "2004-11-26T18:12:31Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![kanicbird](https://avatars.discourse-cdn.com/v4/letter/k/5f8ce5/32.png) [@kanicbird](https://boards.straightdope.com/u/kanicbird)\
**Post date:** [November 26, 2004, 6:12pm UTC](https://boards.straightdope.com/t/quick-homebrew-q-lager-stout/276771/1 "2004-11-26T18:12:31Z")

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I have some lager yeast and a dry stout kit. Would it be a bad idea to use the lager yeast or should I stick w/ the ale yeast?

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**Author:** ![Homebrew](https://avatars.discourse-cdn.com/v4/letter/h/c89c15/32.png) [@Homebrew](https://boards.straightdope.com/u/Homebrew)\
**Post date:** [November 26, 2004, 6:22pm UTC](https://boards.straightdope.com/t/quick-homebrew-q-lager-stout/276771/2 "2004-11-26T18:22:50Z")

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If you ferment at the typical ale temps, the lager yeast probably won’t fully attenuate and you’ll get a stuck or incomplete fermentation. If you chill it to lager temps it might work. The yeast profile and the malt charactistics of the stout might actually make an interesting combo; perhaps akin to a Rauch.

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**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\
**Post date:** [November 26, 2004, 6:24pm UTC](https://boards.straightdope.com/t/quick-homebrew-q-lager-stout/276771/3 "2004-11-26T18:24:47Z")

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Unless it’s a California Lager yeast, you need fermenting temps between 30-50 degrees Fahrenheit for a lager yeast to be really happy, so unless your furnace is on the fritz or you’ve got a spare fridge, go with an ale yeast, but you already knew that because I type slowly.

My local store’s webpage has a dry stout that uses an irish ale yeast ([here](http://www.northernbrewer.com/docs/kis-html/1101.html)):

> [@](#):
>
> Specialty Grains: 1 lbs. Crisp Roasted Barley  
> Fermentables: 6 lbs. Gold Malt Syrup  
> Boil Additions: 1 oz. Kent Goldings (60 min), 1 oz. Kent Goldings (20 min)  
> Yeast: Wyeast #1084 Irish Ale Yeast.

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<div class="post-metadata">

**Author:** ![kanicbird](https://avatars.discourse-cdn.com/v4/letter/k/5f8ce5/32.png) [@kanicbird](https://boards.straightdope.com/u/kanicbird)\
**Post date:** [November 26, 2004, 6:24pm UTC](https://boards.straightdope.com/t/quick-homebrew-q-lager-stout/276771/4 "2004-11-26T18:24:53Z")

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It will be at lager temps

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**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\
**Post date:** [November 26, 2004, 6:33pm UTC](https://boards.straightdope.com/t/quick-homebrew-q-lager-stout/276771/5 "2004-11-26T18:33:56Z")

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If I’m not mistaken, making a stout kit with lager yeast is pretty close to a Baltic Porter.

Check out 12C on the [BJCP judging guidelines](http://www.bjcp.org/styles04/Category12.html).