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bwomp313 11-19-2011 12:06 AM

So we are in the middle of brewing a 100% oat beer. Using:

8 lbs Thomas Fawcett Oat Malt
3/4 lb Simpsons Golden Naked Oats
1/2 lb flaked oats
Hopping with brewer's gold from my uncle in law's garden.
pitching a small slurry of Wyeast 1968 London ESB.

We're in our mash and after 60 minutes got a positive iodine test. This is disappointing. Never had a positive iodine test before. Is this from low enzymes in the oat malt? We started at about 155 and we're down to around 149 right now. Stirred it up good and letting it mash longer. Wish us luck!!!

bwomp313 11-19-2011 03:07 AM

Just found out, German would be Hafer Bier. Anyway, boiling that baby up now. Way more liquid then intended. Boiling off extra. Very buzzed.

bwomp313 11-19-2011 04:46 PM

We hit 1.042 with about 5.5 gallons. Pitched the yeast at 62. We'll see how she goes.

thisone 11-19-2011 09:57 PM

Cool. Keep us updated, I'm curious how it would turn out

Also, no rice hulls? Right on

bwomp313 11-20-2011 03:22 PM

Yeah I forgot to mention that i used like a half pound of rice hulls. She had a nice krausen last night but now this morning it appears like it's falling already.

ECarroll51 11-20-2011 04:30 PM

with no base malt like Pilser or Vienna Malt, or even Pale malt you are most likey going to have a problem there i think

bwomp313 11-20-2011 06:02 PM

Everything I've read states that the malted oats have enough enzymes to convert itself but I suppose we'll have to see

asterix404 11-20-2011 08:41 PM

They TECHNICALLY do have enough to convert themselves but it takes a VERY long time. I have seen posts of people spending 3+ hours trying to get the stuff to convert. If there is a stuck fermentation you might have to use amylase enzymes. Good luck, it should be an interesting beer. I had terrible luck with that oat stuff btw... two stuck fermentations and the only difference was I added oat malt.

bwomp313 11-21-2011 12:03 AM

Yikes. Thanks for the heads up asterix404 I'll definitely check the gravity soon then and pick up some bean-o if need be. Hopefully that won't dry it out too much.

asterix404 11-21-2011 01:48 AM

Oh! Don't use bean-o, apparently you can actually get amylase enzymes. This is exactly what is contained in the grain which converts the starches. This way you don't need to stop the fermentation or something. I don't know about this though, I just bought the enzymes.

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