So, I'm hoping to get some kind of fermentation temperature control figured out in the next couple of weeks. The beer project that I've been wanting to do is a Fluffernutter Sammie Stout. Porter and stouts that I have tried before were good at a point and then overcarbed. Some had tangy/sour or metallic finishes. I've addressed everything except fermentation temperature...needs to be lower and consistent..., and yeast. I have used S-04 for these styles in the past and I think, from what I've been reading, it can give the type of flavors I'm experiencing, especially at higher fermentation temps. Thinking about going with WLP002. Anyone have experience with it...and particularly with a sweet stout?