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Old 10-11-2013, 11:28 PM   #381
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Originally Posted by Setesh View Post
I'm cussing and spitting mad at myself right now. I just tapped a keg of this yesterday. It had been cold conditioning for a month and was SOOOOOO good. I had 1 glass out of the keg yesterday and closed the lid on the keezer. I just went out to get another glass of it and the entire keg is empty! My keezer is an oatmeal stout bathtub! I was careless with where the picnic tap handle was placed and when I closed the lid it opened the tap. It drained my CO2 bottle as well but I"m much more angry about the stout!
Oh, that's just stinks! Sorry for your loss.
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Old 10-13-2013, 04:59 PM   #382
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I'm not sure what you're asking here, sorry!

I use Quaker quick oats in the mash.
yes that answers my question, thanks
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Old 10-15-2013, 10:54 PM   #383
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Are all the grains in the original recipe crushed or just the base grains?

Also, has anything finalized re the yeast? I notice you started with 1335 and then went to 1450. Do you prefer one over the other..? I think I like the idea of the 1450.. per your description.. but, I've never used either.. just SO4.. and I didn't really care for that.. possibly cuz I may have done something else that caused it not to be to my liking.

Anyhow.. thanks for sharing your recipe..

I'd like to try a 1G batch as a starter.. then a 3G batch as a regular... (Please don't ask about 1G batches.. been thru that before )

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Old 10-15-2013, 11:00 PM   #384
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Are all the grains in the original recipe crushed or just the base grains?

Also, has anything finalized re the yeast? I notice you started with 1335 and then went to 1450. Do you prefer one over the other..? I think I like the idea of the 1450.. per your description.. but, I've never used either.. just SO4.. and I didn't really care for that.. possibly cuz I may have done something else that caused it not to be to my liking.

Anyhow.. thanks for sharing your recipe..

I'd like to try a 1G batch as a starter.. then a 3G batch as a regular... (Please don't ask about 1G batches.. been thru that before )
Always crush all grains, no matter what the recipe.

I love both of those yeast strains with this recipe, so I go back and forth between them, depending on what I have available. The 1450 has a really "luscious" mouthfeel, and I love that. But the 1335 is clean and rich, so it's really just a matter of preference.
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Old 10-15-2013, 11:18 PM   #385
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Always crush all grains, no matter what the recipe.
To be clear, the flaked barley and flaked oats don't get crushed...
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Old 10-17-2013, 02:22 AM   #386
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I just brewed this last week and sampled it tonight. Awesome recipe Yooper!! Me and the wife loved it. It's the best of the three Oatmeal Stouts I've brewed. Thanks for sharing it with us!

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Old 10-18-2013, 03:57 AM   #387
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Originally Posted by TallDan

To be clear, the flaked barley and flaked oats don't get crushed...
Is doesn't really matter does it?
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Old 10-18-2013, 04:18 AM   #388
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Is doesn't really matter does it?
Would the only downside be a possible stuck sparge? Seems like it might goop up a bit more bring crushed.
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Old 10-18-2013, 12:06 PM   #389
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To be clear, the flaked barley and flaked oats don't get crushed...
flaked means they are already flat and have surface area exposed to be properly mashed, so no need for extra crushing
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Old 10-18-2013, 05:31 PM   #390
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Default LHBS forgot black barley


Just brewed this up and halfway into the boil I looked at the reciept and noticed that there was no black barley on it. I thought this was a little lighter than it should have been. What affects is this going to have and what can I do at this point (now fermenting). What does the black barley lend to this beer and is there anyway to get somewhat of a resemblence of the black barley such as adding brewed coffee after fermentiation? I am somewhat disappointed and looking foreward to this beer and think that it will still turn out ok. I just want to know if there is a way to improve it at this point.

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