Originally Posted by jacksonbrown
I'm particularly wondering if that recipe specifically lends itself to a Belgian profile. It might be a bit too sweet or creamy. Also wondering which Belgian yeast might be a good choice as I'm not too familiar with them.
I asked SWMBO, who is a supreme Belgian style AND stout lover, what she thought of an oatmeal stout with belgian yeast...she didn't think much of it. Thought that full bodied mouthfeel from the oats might clash with what makes the Belgian yeast flavors really shine. I think you might as well give it a shot. The Belgian yeast should dry it out as much as nottingham and give it some interesting esters. If they clash, just give it a bit longer and it should smooth out pretty nicely. The French Saison Wyeast VSS strain may be nice for this and you could probably reduce the oatmeal a bit.
"Produces saison or farmhouse style biers that are highly aromatic with clean, citrus-esters. Expect peppery and spicy notes with no earthiness and low phenols.
This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel in a very dry finished beer.
Those aspects of the yeast might make it a good fir for an oatmeal stout, but it's just an educated guess.
Mine was done with a foreign export stout base. Brought my base recipe into the LHBS and the person helping me had done a number of Belgian Stouts before so he tweaked it ever so slightly (subbing some pale choc for chocolate and talking me out of my fear that it might be too roasty for the yeast).