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View Poll Results: Which yeast strain for an Oatmeal Stout?
Fermentis S-33 2 1.44%
Fermentis S-04 44 31.65%
Fermentis US-05 9 6.47%
Danstar Nottingham 15 10.79%
Wyeast 1084/WLP004 (Irish ale) 53 38.13%
Other: mention in thread please 16 11.51%
Voters: 139. You may not vote on this poll

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Old 03-05-2008, 04:02 AM   #1
mrfocus's Avatar
Oct 2007
Montreal, Canada
Posts: 573
Liked 3 Times on 3 Posts

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
Denny's Evil Concoctions
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Denny's Evil Concoctions's Avatar
Oct 2005
West Kelowna BC, Canada
Posts: 7,733
Liked 67 Times on 53 Posts

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
Got Trub?
Apr 2007
Washington State
Posts: 1,538
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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
Fingers's Avatar
Jan 2007
Lac du Bonnet, Manitoba
Posts: 4,215
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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
CBBaron's Avatar
Feb 2007
Posts: 2,786
Liked 11 Times on 8 Posts

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
Soulive's Avatar
Mar 2007
The Middle of NJ
Posts: 4,278
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S-04 Ftw...

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Old 03-05-2008, 02:32 PM   #7
zoebisch01's Avatar
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 Posts

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
bradsul's Avatar
Sep 2006
Ontario, Canada
Posts: 4,898
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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
Dean Palmer
Jul 2007
St Petersburg, FL
Posts: 37

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
Jul 2007
Mandan, ND
Posts: 604
Liked 2 Times on 2 Posts

Would Safale or other dry yeasts work well for an oatmeal stout?

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