Just got to tapping an oatmeal stout that I brewed on 10/28/16 with 1.054OG and 1.016 - 5.6 mash PH.
I have not fined this beer, but since it's almost jet black I can't see if there's any haze.
Upon tasting the beer I can say that the esters are pretty mild with this yeast when compared to the Fuller's Strain or Wyeast 1028 strains. The first thing that stood out is a minerally-crisp flavor, and the beer is not that malty despite using all marris otter and a 1.016 FG. There is also a Guiness-like tartness in the finish - mash PH was adjusted to 5.6 for this beer.
However, the beer is very smooth and easy to drink and so far my uncle really likes it.
The beer is enjoyable, but it is definitely lacking the malt richness that I get from other strains (Fullers/1028). So the addition more crystal malts to enrich the flavor profile may be needed.
What is great is that this strain starts fast and finishes beers quickly and it's relatively cheap.
Overall not a bad strain, but it is definitely lacking the malt-forward character that I was looking for.
I have another version of this stout that I brewed the following weekend that has 13% Weyerman Dark Munich added to the base malt, so that one may be better than this version.
Here is the oatmeal stout I brewed with this yeast (beer porn):