I know this is not a yeast forward style, but does anyone have a yeast they feel really stands out for an oatmeal stout? I'm shooting for smooth and creamy as opposed to crisp and roasty...
I used Yoopers advice and went with Wyeast 1335. Turned out fantastic.
1335 also, used it on Oatmeal Stout a few times, turns out great.
I used 1028 on my last (and only) oatmeal stout and it was great. Looks like 1335 for my next one!