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Oatmeal Stout: Yeast?

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Which yeast strain for an Oatmeal Stout?

  • Fermentis S-33

  • Fermentis S-04

  • Fermentis US-05

  • Danstar Nottingham

  • Wyeast 1084/WLP004 (Irish ale)

  • Other: mention in thread please


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mrfocus

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

Got Trub?

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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.

GT
 

Fingers

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I'm biased because I love that 1084 and I love Irish ales. You can't go wrong with it.
 

CBBaron

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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.

Craig
 

bradsul

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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.
 

Dean Palmer

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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.
 
OP
mrfocus

mrfocus

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EinGutesBier said:
Would Safale or other dry yeasts work well for an oatmeal stout?
Jamil Z actually recommends Safale S-04 if you can't get/don't want to use liquid yeast. I made my ESB with it (still aging) but it does give a nice character to English Ales. I would go for it more than Nottingham (more for a Brown Ale).

Edit: S-04 is also a really fast fermenter. Except kraeusen to fall in about 7 days and then you can start bulk aging (secondary) for 2 weeks. (I'm at week 1 in bottles)
 

Willy Boner

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:mug: When making a stout, I almost always use dry yeast. Either Safale-04,Safale-05 or Nottinghams. Much easier, just sprinkle on top or rehydrate and you are good to go. I use liquid yeast for hefe's or wit's wher the yeast plays a big part in the brew.:mug:
 

EinGutesBier

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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.
 

gruntingfrog

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White Labs - WLP002 English Ale

I've used it in every Oatmeal Stout I've made (including the one I'm fermenting now).
 

slnies

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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).
Good Call. That is the Whitelabs version of Wyeast 1098.
 
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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.
No, but one yeast may over power the other (out compete for food).
 

uwmgdman

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1) Wyeast 1028
2) Wyeast 1084

I have used both for oatmeal stouts/porters and enjoy both.
 

Aclay

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I shall consult my Yeast Matrix.

White Labs Yeast Matrix says Most Preferred Yeasts for Style are:

WLP004 - Irish Ale
WLP005 - British Ale
WLP013 - London Ale
WLP023 - Burton Ale
and 3 styles of seasonal yeast
WLP017 - Whitbread Ale (Sept-Oct)
WLP022 - Essex Ale (Jan-Feb)
WLP026 - Premium Bitter Ale (May-June)

There now choose one of those and it will come out allll rrrrright.
 

Reverend JC

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002 english ale yeast here as well.

matter of fact i just had an oatmeal stout with that yeast do pretty well in a local competition.
 

permo

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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?
 

Yooper

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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?
Of those two yeast, I like the S04. Ideally, you'd use WLP002, or another Irish ale yeast, but I used s04 in the stout I'm drinking at this minute. My recipe was adapted from Jamils:

7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
1 lbs Oats, Flaked (1.0 SRM) Grain 9.52 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 7.14 %
12.0 oz Victory Malt (25.0 SRM) Grain 7.14 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 4.76 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.76 %
2.00 oz Goldings, East Kent [4.20 %] (60 min) Hops 29.3 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04)

I mashed at 154. It finished at 1.018ish. It's good.
 

jacksonbrown

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I use Wyeast 1968 London ESB, on my oatmeal stout. I've also used 1028 London Ale, but really like the profile from the 1968 (I feel like it does require a slightly longer aging/conditioning process though).
 

mmb

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For most English style beers I'll just pitch S-04 and let it go. I really like the ester it provides and how it compacts so well.

My Oatmeal Stout turns out great with S-04.
 

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