Oatmeal stout - notty, s04 or whitbread?
- Thread starter aeviaanah
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
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
Steve
downtown3641
Well-Known Member
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
Well-Known Member
- Joined
- Mar 25, 2012
- Messages
- 161
- Reaction score
- 24
As far as I know S-04 is the whitbread strain. The equivalent of wyeast 1099.
swackattack
Well-Known Member
I use s04 in my breakfast stout at about 66. Seems clean enough for my uneducated palate
Good choice. I much prefer the liquid whitbread over the dry S-04 version, which gets really nasty much above 65F.
Mine was fermented at 68 and doesn't have any off flavors from the Whitbread.
Steve
Steve
