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Old 01-29-2013, 10:51 PM   #271
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Here's mine fermenting away. Does the krausen look about right? This is only my 4th brew and second with a glass carboy. I'm (for whatever reason) skeptical of an infection. The smell I get from the air lock seems a little different but that might just be my imagination. Here are some pictures...



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Old 01-29-2013, 10:53 PM   #272
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Looking good!

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Old 01-30-2013, 05:45 AM   #273
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Yum your gonna love it.. mines on tap and I'm sure the keg is gonna blow anytime now. Your looking good nice healthy krausen.

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Old 01-30-2013, 05:43 PM   #274
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Did this one 2 days ago as my first all-grain (BIAB style). I used Irish Ale yeast though, and did the regular chocolate malt for both chocolate malts. I hit a little low on the OG (1.041), but Looking forward to this one! Yay all-grain. I'll probably add another # or so of base malt next time to account for my efficiency.

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Old 02-03-2013, 12:32 AM   #275
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I've been drinking this for a few weeks now and it is really good. I'm gonna make another 12 gallons. Thanks Yooper.

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Old 02-03-2013, 12:38 AM   #276
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Quote:
Originally Posted by Gear101
I reused infected yeast by sterilizing it with Starsan.
I don't think starsan could possibly uninfect yeast. It is amazing, but c'mon.....
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Old 02-08-2013, 01:27 AM   #277
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I brewed this twice.

Once was the original recipe, and then again a month ago.

On the second brew I replaced 2lbs of the Maris with 2lb or rye malt, the flaked oats with flaked rye, and the williamette with Norther Brewer.

Both turned out delightful. Thanks Yoop!

I recommend anyone that likes rye beers to brew the rye stout version. It is great!

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Old 02-08-2013, 05:08 PM   #278
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Yooper's description of this is dead on. Has all of the notes of an oatmeal stout with none overpowering the others. And this is before it is cold and carbed up! Giving it a few more days, then kegging this one, can't wait!

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Old 02-17-2013, 06:55 PM   #279
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Bottled this last night after 29 days in the conical. Thank you Yooper for such a fantastic recipe. Brewed it up exactly as posted and it is deliciously smooth! It is so good that I'm gonna try to save some for Iowa State Fair beer competition this August. I'll post up how it does.

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Old 02-18-2013, 11:59 PM   #280
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yooper, you've mentioned brewing this various ways - have you ever tried using all pale chocolate and black barley? i'm curious how much depth the regular chocolate provides.

i'm also not very knowledgeable on flaked barley v oats v white wheat v other malts designed for mouthfeel and head retention. aren't oats supposed to contribute many of the same things as flaked barley?

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