Stone brewing Imperial stout clone

[Monkhouse]

Hi I’m hoping to brew this imperial after summer ready for winter supping but though I’d get a bit of advice. I’ve never done a yeast starter for any of my beers and tbh I find the idea of something else to think about and prepare quite daunting as it’s something else to go wrong or another risk of infection. So I emailed MM querying what they would advise as a dry yeast to just sprinkle on the aerated wort. They’ve suggested Nottingham dry yeast and said that as it’s a big beer, the calculator ‘brewers friend’ suggests pitching at least 4 packets- is this right?? Seems excessive to me as I only pitched 2x S-04 for my other imperial stout (22litres at 8.5% abv) and this came out fine.
Any advice as always very welcome!
Dave

 

[Monkhouse]

Has anyone ever done this one?

 

[samale]

My advice would be to use a portion of the yeast cake from a previous brew.

 

[Pennine]

I would only use 2 to ferment. If you are bottling I would also get a pack of F-2 and I would add 2-3g to the bottling bucket to make sure it carbonates. Nottingham goes up to 14% so you should be ok but these are expensive beers and F-2 is cheap insurance to flat beer which is common with stronger stouts.

 

[Monkhouse]

I would only use 2 to ferment. If you are bottling I would also get a pack of F-2 and I would add 2-3g to the bottling bucket to make sure it carbonates. Nottingham goes up to 14% so you should be ok but these are expensive beers and F-2 is cheap insurance to flat beer which is common with stronger stouts.

I use a fermentasaurus uni tank so I ferment and dispense (into bottles) all in this one fv. Would I just tip the F-2 dry yeast into the fv before pressurising and bottling? I’m assuming this probably won’t allow the yeast to fully and equally absorb into the beer?