Yeast for Oatmeal Stout

Discussion:

(too old to reply)

John Krehbiel

2006-02-10 17:49:32 UTC

I am brewing tomorrow, and I plan on brewing an oatmeal stout. I spaced
out and ordered Wyeast 1028, which is not right. I don't have any 1968,
which I intended to get. What's my next best choice? I have Wyeast for
Scottish Ale, for Irish Stout, Whitelabs 002 and 007, and Danstar
Windsor dry yeast.

I'm thinking I'll use the Windsor even though I haven't used dry yeast
in quite a while.

Thoughts?

Droopy

2006-02-10 18:22:14 UTC

Permalink

Post by John Krehbiel
I am brewing tomorrow, and I plan on brewing an oatmeal stout. I spaced
out and ordered Wyeast 1028, which is not right. I don't have any 1968,
which I intended to get. What's my next best choice? I have Wyeast for
Scottish Ale, for Irish Stout, Whitelabs 002 and 007, and Danstar
Windsor dry yeast.
I'm thinking I'll use the Windsor even though I haven't used dry yeast
in quite a while.
Thoughts?

What type of beer do you want?

A high gravity sweeter stout comes out nice with Irish Ale yeast.

A dry draught stout actually needs a more attenuative yeast like
American (California)Ale. you could use a British Ale yeast too, or
Nottingham.

John Krehbiel

2006-02-10 21:11:34 UTC

Permalink

I'm looking for a sweeter stout. This is the first time I've tried
oatmeal, and that's what I understand it's supposed to be like.

2006-02-10 23:27:38 UTC

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Post by John Krehbiel
I'm looking for a sweeter stout. This is the first time I've tried
oatmeal, and that's what I understand it's supposed to be like.

If it's sweet (well sweeter than dry anway) that you want then the wlp
002 will do the job, it's a little less attenuative than others.

Here's a snippet from the whitelabs site
http://www.whitelabs.com/search.asp

English Ale
(WLP002)

A classic ESB strain from one of England's largest independent
breweries. This yeast is best suited for English style ales including
milds, bitters, porters, and English style stouts. This yeast will leave
a beer very clear, and will leave some residual s (sic)
Attenuation: 63-70; Flocculation: Very High; Optimum Ferm. Temp: 65-68

I think 'residual s' means 'residual sweetness'!

cheers
rb

Mark R

2006-02-11 16:37:06 UTC

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Post by John Krehbiel
I'm looking for a sweeter stout. This is the first time I've tried
oatmeal, and that's what I understand it's supposed to be like.

I use dry yeast when I can to keep it simple and I'd recommend going with
the Windsor. Besides you're brewing today and haven't had a chance to make a
starter with any of your other choices .

Mark R

Adam Preble

2006-02-11 06:51:35 UTC

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For my own curiosity--since I plan to make an oatmeal stout too--what is
the recipe you plan to follow?

John Krehbiel

2006-02-12 02:20:30 UTC

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I'm using 5 lb. American 2-row pale malt (Would have used Brittish, but
that's what I have on hand)
0.75 lb dark crystal (Simpson's about 100L)
0.5 lb Carafa
18 oz Quick Oats
0.5 lb Roast Barley

1.5 oz Fuggles hops added at the beginning of the boil

I decided to go with the Irish Ale yeast. My technique for saving yeast
is simply to save the sediment from the fermenter in a Grolsch bottle
kept in the refrigerator. Even though I didn't have time for a starter,
I am thinking there are most likely enough live cells there.

We'll see.

Thomas Adams

2006-02-11 20:23:34 UTC

Permalink

I have always used Wyeast Irish Ale for my Oatmeal stouts. I can't tell you
how good they turn out as my friends won't let me get any. Actually it
retains some residual sweetness with this yeast.

--
Tom Adams