Continuing the discussion from Oatmeal stout brewday:
Pitched WY 1098 on 12/10/16. Fermented at 69°F for four days until the krausen dropped then held at 67°. Bottled 12/29/16. Conditioned at 67°. FG gravity was 1.017. Mash temperature beginning at 151° and finishing, by mistake, at 154° was just right. I was worried about temperature going too low and producing a thin beer.
The stout is smooth as silk. No dominant lingering after taste. Will have to keep the yeast fresh by brewing many more gallons on a regular basis.
