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).EinGutesBier said:Would Safale or other dry yeasts work well for an oatmeal stout?
Good Call. That is the Whitelabs version of Wyeast 1098.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).
No, but one yeast may over power the other (out compete for food).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.
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: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?