Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Wyeast 1187 is a great yeast strain with unique fermentation and flavor characteristics. Its distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete.
I made a Samuel Smith Oatmeal Stout clone with this and got the Diacetyl (buttery) flavor that I was looking for. I just transferred to the secondary as soon as primary stopped bubbling to skip the Diacetyl rest. It even finished at 1.002 in the secondary.
I made a Samuel Smith Oatmeal Stout clone with this and got the Diacetyl (buttery) flavor that I was looking for. I just transferred to the secondary as soon as primary stopped bubbling to skip the Diacetyl rest. It even finished at 1.002 in the secondary.
