wyeast 1968

What are peoples experiences with this? Using it for an oatmeal stout

That didn't tell me anything

I just used it in an oatmeal brown. I was wary because of the attenuation/flocculation issues with this strain. My favorite local brewery uses 1968 too so I figured I'd go with it. The flavors were awesome (fruity and a little diacytel), and complimented my brown ale well, but I only achieved 51% apparent attenuation.

I made a 1L starter with a stir plate, and I even raised the temp and swirled to resuspend the yeast post fermentation and this didn't help. I'm going to be pitching some us-05 or Nottingham to dry the beer out.

On the flipside I've heard of people getting very good attenuation with this strain. Great flavors but I would have a packet of dry yeast handy to pitch a few days later (after ester formation) if you want a lower FG.

I use that yeast for most all of my english ales, and lately I have been trying it out on my stouts.

I love it, personally have had no attenuation issues or stalling out. I keep several vials of washed 1968 around for a spur of the moment brewday.

Love this strain! I use it for my Bitters.

Pitching a nice healthy starter is crucial with this one, especially if you want to achieve decent attenuation. I recommend 2L for ales up to 1.060. Aerate well and pitch cool (~63*F) letting it gradually warm up to 65 - 68*F for the bulk of fermentation.

After 1.5 weeks or so, it may benefit from warming up to around 70* for a few days to help clean up the diacetyl a bit before crash cooling and kegging or bottling. If you don't think it's clear enough, let it go until you're happy but I find this yeast clears quickly. I think the most I've ever gone with this strain is 3 weeks on the yeast and even that was long.

Diacetyl is certainly part of the flavor associated with this yeast, but IMO is best kept to a minimum. Give a proper pitch, keep your temps within range (65 - 68*F,) and you'll have yourself a nice beer.

I've found that if you transfer to secondary shortly after the primary has finished, the rousing of the yeast will often get it going again.

I'd probably recommend giving it a good shake after the primary appears to be done.

M_C

Yes - make a starter, make sure you use Mr Malty for your amounts, and make sure when you pitch you have at least the reccomended amount and MAKE SURE the yeast is fresh.
I have had a few learning experiences with this yeast, and have found if you have enough yeast (watch your ferm temps also!) you will love it.