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-   -   Oatmeal stout - notty, s04 or whitbread? (http://www.homebrewtalk.com/f14/oatmeal-stout-notty-s04-whitbread-398026/)

aeviaanah 03-16-2013 12:03 AM

Oatmeal stout - notty, s04 or whitbread?
 
Im brewing an oatmeal stout this weekend. I have three yeasts on hand. Any suggestions?

Abiathar 03-16-2013 12:35 AM

I used Witbread on mine that I brewed last month. Popped the first one earlier in the week and it came out nice and roasty with a hint of chocolate on the finish with a smooth mouth feel. Any of those three should work fine, I just chose the Witbread as it was recommended for the style when I was creating the recipe.

Steve

downtown3641 03-16-2013 11:53 AM

If you use S-04, be sure to keep your fermentation temps in the low 70s. I didn't know before I brewed my oatmeal stout that this yeast throws off serious esters above 65 or so. That didn't mesh so well with the stout.

Horseballs 03-16-2013 03:22 PM

As far as I know S-04 is the whitbread strain. The equivalent of wyeast 1099.

swackattack 03-16-2013 03:43 PM

I use s04 in my breakfast stout at about 66. Seems clean enough for my uneducated palate

Herky21 03-16-2013 04:04 PM

Quote:

Originally Posted by aeviaanah (Post 5011265)
Im brewing an oatmeal stout this weekend. I have three yeasts on hand. Any suggestions?

S-04.

I think notty will dry it out too much

aeviaanah 03-16-2013 05:35 PM

Thanks for the reply everyone. I went with whitbread as it looks to be pretty similar to s-04 and its liquid so i made a starter.

daksin 03-16-2013 11:39 PM

Good choice. I much prefer the liquid whitbread over the dry S-04 version, which gets really nasty much above 65F.

aeviaanah 03-17-2013 04:33 PM

Right now fridge is set to 67 wyeast recommended 65-72 or something like that

Abiathar 03-17-2013 07:10 PM

Mine was fermented at 68 and doesn't have any off flavors from the Whitbread.

Steve


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