Okay, just being lazy, but how would my Nottingham yeast cake from my Fat Tire do at fermenting an Oatmeal Stout? I love Nottingham, but I want to love the beer more...
BUMP... so, would I be really out of line to use some harvested Nottingham for a stout??? Anyone?
Sounds good to me. Imho, a stout should be fine with a clean fermenting yeast like Nottingham.