Ogri

Recipes 

Good to hear it's improving.

In your previous post something that caught my eye was that you washed the yeast after brewing a Chocolate Oatmeal Stout then used it for an ESB. I was uinder the impression that going from lighter (gravity as well as colour/grain bill complexity) to heavier beer was the preferred way to do it, for some reason.

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Very often you can't see the important things on the outside........................................... .
.............Like takoyaki.

bleme

Recipes 

It is your beer. You can do what you want!

They say that because coming from a dark beer will bring a little color. You wouldn't notice anything going from a stout to an ESB though.

Also, yeast in a high gravity beer won't be as healthy as yeast from a lower gravity beer. He didn't say what his gravities were but it is quite possible that the ESB ABV% was >= the stout's.

If that wasn't the case, it wouldn't be optimal, but it can still be effective.

QuercusMax

Recipes 

My Stout was 1.044, so that should not be an issue (I used LME in a recipe calling for DME). It was dark, but fairly low gravity. My understanding was that the yeast might pick up some color from a dark beer, but that's unrelated to their health. I've had great results going from a dark Mild to bigger paler beers.

stavale8099

Recipes 

This is great to read this thread - I just racked my oatmeal stout after 4 weeks in the primary and it tastes like sharp hoppy licorice and not a great aftertaste. Not a fan. I REALLY hope mine mellows out after 2-3 weeks in the secondary before bottling.
http://www.homebrewtalk.com/f36/my-first-ag-brew-fun-392811/

travisjohnlarsen

Recipes 

Used a safale o4 and it's been stuck at 22 for a week what should I do

Black

Recipes 

Try giving it a shake with a sanitized spoon (do not splash it) that should make er go again


Cheers!

pdxal

Recipes 

Check out the myriad threads on homebrewtalk about "stuck fermentation", or "my beer won't finish", or restarting fermentations.