I'm interested in hearing what folks use (grain, yeast, barrels, etc) to get the savory umami character in stouts. I particularly like how it balances the residual sweetness in bigger beers. I've yet to find the grain or yeast combo that imparts those qualities/notes. Any feedback or guidance would be appreciated. For reference some of the beers I'm referring to: Veil Pallbearer, TG SR71, TG Assassin, Alvarado Anniversary Stout. Thanks!