Originally Posted by artyboy
Has anyone tried this recipe with Nottingham's? I've got a Samuel Smith oatmeal stout that should be ready to bottle by next week. I'm thinking about just brewing this and pitching it on the cake.
You could try it but the nottingham could stall out necessitating a second yeast.
I'll be trying this again as an all grain recipe and will split the batch into two fermenters. One will get oak after primary is over and the other unoaked. Hopefully I won't have too much blow off with 3gal in a 6gal BB.