Thinking about making Austin Homebrew Supply clone of Sam Smiths Oatmeal Stout. I know the brewery uses open fermentation with their beers and I was thinking if doing the same. Anybody on here have any experience with this? I was originally going to use the Irish Ale yeast, but may use the British Ale yeast because it apparently forms a nice firm Krausen. Any thoughts on using a British yeast in a stout instead of the Irish Ale? Would you use Wyeast British I or II?