Home Brew Forums > Home Brewing Beer > General Techniques > Oatmeal Stout: Yeast?
View Poll Results: Which yeast strain for an Oatmeal Stout?
Fermentis S-33 2 1.56%
Fermentis S-04 40 31.25%
Fermentis US-05 8 6.25%
Danstar Nottingham 13 10.16%
Wyeast 1084/WLP004 (Irish ale) 49 38.28%
Other: mention in thread please 16 12.50%
Voters: 128. You may not vote on this poll

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Old 03-05-2008, 04:02 AM   #1
mrfocus
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Default Oatmeal Stout: Yeast?

The question is pretty simple, if I want to conserve the nice creaminess with an oatmeal stout, which yeast would you use?


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Old 03-05-2008, 04:45 AM   #2
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I like s-04 but the irish ale yeast would work very well.


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Old 03-05-2008, 04:54 AM   #3
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I've used both Nottingham and wyeast 1968 for my stouts. Both work great, I think the grain bill and your mashing temp have alot more to do with the creamy body you get then the yeast you use.

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Old 03-05-2008, 05:03 AM   #4
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I'm biased because I love that 1084 and I love Irish ales. You can't go wrong with it.
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Old 03-05-2008, 01:46 PM   #5
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Depends on the type of oatmeal stout and the gravity.
I would say US-05, S-04, Nottingham, and Irish Ale all have their place.

My most recent oatmeal stout used S-04 and it is a really wonderful smooth English style beer. That beer was under 5% and more of a brown rather than black stout. For a higher gravity beer with more roasted grains I think US-05 would allow the grains to stand out more. Nottingham would still provide some English flavor to the beer without leaving too much residue sweetness in a big beer. I don't have much experience with the Irish Ale yeast but can't see how it would be a bad thing in a stout.

So basically they all work.

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Old 03-05-2008, 01:49 PM   #6
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S-04 Ftw...
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Old 03-05-2008, 02:32 PM   #7
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I use Windsor in my Oatmeal Stout because it is a poor attenuator.
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Old 03-05-2008, 03:40 PM   #8
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I voted WLP004 if you want a lot of body and some residual sweetness (which is more usual for an oatmeal stout).

Personally, I don't like the extra sweetness so I use Nottingham. Then I mash high and use both flaked oats and flaked barley for the mouthfeel, turns out great. Even with voracious Nottingham I still get final gravities around 1.017.
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Old 03-06-2008, 10:37 PM   #9
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As stated previously, worry more about the grain bill and mash temp, all the yeasts will work fine, and I prefer the Irish Ale for my oatmeal stout.
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Old 03-06-2008, 10:39 PM   #10
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Would Safale or other dry yeasts work well for an oatmeal stout?


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