About to brew this... Looks fantastic and figured I'd revive the dead - getting cold, time for stout!
I have an Oat Stout house beer I brew that I love, but I've been dying to try toasted/roasted oats, plus I think the Carafa will make this drinkable quicker!
I'm probably going to use 2 different yeast strains though:
1762 makes a killer Belgian Stout (ferment at 64 for slight plum and dark fruit esters)
yeast #2 contemplating:
Wyeast 1469 West Yorkshire
It will produce famously balanced beers with a full chewy malt flavor and character, but finish dry with moderate nutty and stone-fruit esters.
but also still thinking of 1056/US-05 as it is a fast and super reliable fermenter, producing solid beers.