Yeast for Irish Oatmeal Stout

Discussion in 'Homebrewing' started by crcostel, Jan 26, 2018.

Tags:
Thread Status:
Not open for further replies.
  1. crcostel

    crcostel Initiate (0) Feb 26, 2006 Illinois

    I'm getting set to order my ingredients for my St Pats day Irish Oatmeal Stout and I need to figure out the yeast. Last year I used WY1469 which was great but my fermentation zone is running cold this year (ambient 60-62) and I'm not sure 1469 can hack it.

    I am considering
    1469 (it worked last time)
    1084 (the obvious choice)
    1728 (my old standby)
    1028 (never tried it before)

    Rest of the grainbill
    65% MO
    11% Oat Malt
    8% Pale Chocolate
    5% Carafa Special ii (yes its dehusked)

    11% oats, toasted

    Thoughts?
     
    #1 crcostel, Jan 26, 2018
  2. Mohican88

    Mohican88 Initiate (0) Jan 20, 2010 Ohio

    If you like the results with 1469 I wouldn't change it. Your ambient temperature isn't that low this yeast should do fine at that temperature, but your lag time may be a little longer. Once fermentation picks up the temperature of the beer will probably ramp up to 64-66 during peak fermentation anyway. If you're feeling experimental, any of the others would do just fine as well.
     
    #2 Mohican88, Jan 26, 2018
    pweis909 and crcostel like this.
  3. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    And there you have it.
     
    #3 EvenMoreJesus, Jan 26, 2018
    crcostel likes this.
  4. secondbase

    secondbase Initiate (0) Jun 3, 2015 Tennessee

    If an Irish Stout is your goal, then 1084 is your yeast. But 1028 is my go to for dark styles, so don’t count it out.
     
    #4 secondbase, Jan 26, 2018
    MrOH and crcostel like this.
  5. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    All of the yeasts you listed will work fine. Another option is US05, if you want the go the dry route. Works nice in dry stouts.
     
    #5 Supergenious, Jan 27, 2018
    Prep8611, GormBrewhouse and crcostel like this.
  6. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    +1 to 05. I also use Windsor or Nottingham for my Irish stout, but a very different recipe.
     
    #6 GormBrewhouse, Jan 27, 2018
    rocdoc1, Prep8611 and crcostel like this.
  7. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    I am making a rye stout momentarily. I picked up Muntons ale yeast for $1.25. Can't beat the price! And attenuation should fall part way between Windsor and Notty, that is why I am giving it another try. I used it last about 15 years ago. :slight_smile:
     
    #7 dmtaylor, Jan 27, 2018
    GormBrewhouse, Prep8611 and crcostel like this.
  8. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    +1 to minions as well. A fine yeast for many brews.
     
    #8 GormBrewhouse, Jan 28, 2018
    crcostel likes this.
  9. crcostel

    crcostel Initiate (0) Feb 26, 2006 Illinois

    Thanks for the suggestions all! Because I was using mainly British ingredients, I was planning on using a British Yeast. I think I am leaning towards 1084 or 1028.

    I've used 1084 once before on a porter that worked well but have never used 1028. Anyone with thoughts on the comparison?

    OT: Looking at the Danstar website, I saw they had a New England Yeast - interesting.
     
    #9 crcostel, Jan 28, 2018
  10. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    Personally I have not had great luck with 1084 (which, by the way, hasn't been a British yeast since 1923). 1028 is good, I've also enjoyed Wyeast 1968, which has the advantage of being extremely flocculent, maybe the most flocculent strain I've ever seen.
     
    #10 minderbender, Jan 28, 2018
  11. rocdoc1

    rocdoc1 Savant (1,215) Jan 13, 2006 New Mexico

    I use Nottingham because it ferments well at lower temps, and dry yeast is just easier to use for relatively simple beers like stout.
     
    #11 rocdoc1, Jan 28, 2018
  12. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Depends on what you're looking for.

    I like 1028 for darker beers where I want the edge of hops and/or dark/roasted malts to shine (I also really like it for English IPAs), and 1084 for stuff that is more integrated.

    1084 will be a bit "rounder" for lack of a better term, it'll be a bit fruitier and tends to leave a bit of diacetyl. 1028 will be a bit "sharper", and a little earthier or "woody" as Wyeast puts it.

    So, say I'm trying to make something along the lines of the Barclay Perkins 1855 EIP (lots of hops, enough black malt to give it color, but most of the darkness comes from brown malt), I'd use 1028. If I'm making a mole imperial stout (need a bunch of dark malts to get a good chocolate background, but I want the bite to come from the spices), I like 1084.

    But if you want it to be unmistakably Irish, I'd use 1084.
     
    #12 MrOH, Jan 28, 2018
    Last edited: Jan 28, 2018
Thread Status:
Not open for further replies.