mrfocus
Well-Known Member
The question is pretty simple, if I want to conserve the nice creaminess with an oatmeal stout, which yeast would you use?
EinGutesBier said:Would Safale or other dry yeasts work well for an oatmeal stout?
Good Call. That is the Whitelabs version of Wyeast 1098.gruntingfrog said:White Labs - WLP002 English Ale
I've used it in every Oatmeal Stout I've made (including the one I'm fermenting now).
EinGutesBier said:Would there be a problem if I made a liquid starter for some yeast I harvested and then added S-04 to that same starter? I'm aware that I'd get attributes of both yeast, but I'm not sure if that harvested yeast would have great attenuation power at this point. I just wonder if they'd, I don't know, sort of cannibalize or negate each other.
I am reviving this before making my first oatmeal stout. I would also love it to come out a little more full bodied with some residual sweetness from the grains. What do you think a good mash temp would be? I was thinking mash in at about 166 and shoot for 155 and hold for 90 minutes.
10 pound pale malt
1 pound choco malt
5 oz barley
1 pound rolled oats
I may throw 4-5 oz CaraAmber in..just because
I was thinking US-05 but I also have some washed S-04.....comments?