Bugaboo

Recipes 

I have a oatmeal stout kit from northernbrewer and wondered what everyone thought about adding black walnuts to it?

__________________
"If you ever reach total enlightenment while drinking beer, I bet it makes beer shoot out your nose."
-Deep Thought, Jack Handy

"Brewers enjoy working to make beer as much as drinking beer instead of working."
-Harold Rudolph

Nateo

Recipes 

From my limited experience with nuts, they tend to get bitter when wet. You probably won't get any nice toasted walnut flavors, but will get bitter/gross flavors.

You'd probably be better off going with something like this:
http://www.savoryspiceshop.com/extracts/extrwal.html

__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Oldsock

Recipes 

That wasn't my experience from adding toasted walnuts to the mash of a brown ale. However, they did add enough oil to kill both the krausen and any any head retention. They also gave an oily/slick mouthfeel.

__________________
Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

Bugaboo

Recipes 

I'm definetly going to use nuts sometime in the future and have researched how to toast them and put in paper bags to absorb as much oil as possible. Just wondering what people thought of walnuts added to an oatmeal stout opposed to another type of stout or porter?

__________________
"If you ever reach total enlightenment while drinking beer, I bet it makes beer shoot out your nose."
-Deep Thought, Jack Handy

"Brewers enjoy working to make beer as much as drinking beer instead of working."
-Harold Rudolph

mroncetwice

Recipes 

yo! howd that beer go down? my friends and i are looking to also add walnuts or walnut extract to a chocolate stout recipe.

- did you end up using whole nuts?
- did you add the walnuts to the mash or to the secondary fermention?
- did the oil content affect your fermentation process or did the baking/paper bag help remove that variable?
- how did it taste?

mroncetwice

Recipes 

so, should i maybe start a new thread on this topic instead of bumping this old one?