Oatmeal Stout

posting for tips as well

 

Windsor.

 

US04 works well, perhaps Nottingham, but keep the temp down for sure. No temp control, I'd avoid it.

 

Windsor,US-05,Nottingham,Coopers( according that order)

 

I just made an oatmeal stout with Windsor. It's soon to be bottled. I have used Windsor before and I think for oatmeal stouts, this is a good dry yeast to choose, tho this isn't the only style this yeast is good for.

 

S-04 is my go-to for stouts, but I also use US-05 in them with good results.

 

WLP004 is my go to for stouts and porters.

 

BTW, anyone posting S-04 is not wrong, even if they disagree with me. Rare for anyone to admit that someone who disagrees with them is not wrong, especially me, hmmm. Might have to check that.

Seriously tho, 04 or Windsor, both would make a nice oatmeal stout. My choice was a fairly close call. I tend to go for S-04 when I want an "English-y" taste (which works fine in an oatmeal stout, BTW).

US-05? Haven't tried that in an oatmeal stout yet. Could be interesting!

Ironically, I bought Irish ale yeast specifically for making my oatmeal stout, then forgot about it and stopped by the LHBS for Windsor on brew day. So I still haven't tried Irish ale yeast yet.

 

[quote="AlCaponeJunior, post: 1683341, member: 461657

Ironically, I bought Irish ale yeast specifically for making my oatmeal stout, then forgot about it and stopped by the LHBS for Windsor on brew day. So I still haven't tried Irish ale yeast yet. [/quote]

I really dig Irish ale yeast in stouts. The impy stout I sent you used it.

 

Sometimes when I brew with Nottingham, the beer develops a flavor that I find a little off-putting - sort of a musty basement stale tobacco thing. I prefer Windsor.

 

I have used the following to make my Oatmeal Stouts: Coopers, US-05 and Windsor.

My personal preference is Coopers but all three of those dry yeast strains made tasty Oatmeal Stouts.

Cheers!

 

Nottingham is a beast and I have used it with good results in the past. That said, there are some Wyeast smack packs out there that I would choose over any dry yeast for your stout. I have recently become good friends with the Irish Ale yeast, which I think would be lovely for an oatmeal stout.

 

For me it's so clean that it's my "get the job done" stout. I don't think it adds anything to my darker beers, but I tend to use it when either I'm out of S-04 (I buy US-05 by the dozen) or where there's way too little headspace in my fermenters (I'm happy to sacrifice the S-04 flavor contributions in a stout for a few more pints when done. S-04 takes off like a rocket and made short work of what I thought was a foolproof blowoff rig

 

If you have a second fermenter free I'd recommend a split batch. Any English yeast should do you well and I'm a big fan of Wyeast's 1084 Irish yeast whenever I can use it. I've never brewed an oatmeal stout but I've brewed enough stouts to know that it will be good pretty much no matter what you do. I'd second keeping fermentation temps low and ramping them up to room temp (68F) after high krausen (day 4 or 5).

 

Ringwood 1187 is quite good, as is California Ale Yeast 1275. I've made nice ones with both those smack packs.