Last Activity:09-14-2014 12:44 PM
Likes Given: 5
8 Likes on 8 Posts
Posted in thread: Funny things you've overheard about beer on 09-14-2014 at 12:14 PM
Perhaps reading this can also be interesting
Posted in thread: Fatty Oats on 05-23-2014 at 08:43 AM
*Edit: I see from your other thread that you are using undermodified malt. -source
https://byo.com/stories/item/1497-the-science-of-step-mashingO.K.Next time I'll do a protein
rest at 131-137° F range...
Posted in thread: Fatty Oats on 05-22-2014 at 09:36 PM
I'd tentatively blame the protein rest, which can detrimentally affect head retention.That
said, your beer's head may be fine, let it turn into beer and you'll know for sure.Thanks for
your reply . I...
Posted in thread: Fatty Oats on 05-22-2014 at 08:19 PM
Not all oils hurt head retention, if you want to get into the particulars I suppose you'll need
to do the research. Adjuncts like oats are used to improve head retention. All grains contain
Posted in thread: Fatty Oats on 05-22-2014 at 07:29 PM
you don't need to do a cereal mash first with quick oats. The head retention problems are just
from certain oils.If I wouldn't do a cereal mash with instant oats , how would their starch
content be co...
Posted in thread: Fatty Oats on 05-22-2014 at 06:37 PM
Regular flaked oats (not instant) work fine.There are instant oats and flaked Barley available
to me . Are regular flaked oats the same as flaked Barley ?Do they need to be cooked before
using in the ...
Posted in thread: Fatty Oats on 05-22-2014 at 07:30 AM
Hi there !I use instant Oats for brewing Oatmeal Stout and I found out that these oats have
9.25% fat and this leads to problems by head retention . Are all sorts of instant oats the same
?Should I su...
Posted in thread: Just a little Foam ! on 05-20-2014 at 10:17 PM
I would look at the ingredients listed on the "instant oats" . A small amount of lipids can
certainly cause these problems.Aha ! Got it !I took a look at the instant Oats Container and
come across "Nu...
Posted in thread: Just a little Foam ! on 05-20-2014 at 09:07 PM
Could be oils from the oats keeping the foam down when you agitate the wort.Do we really expect
some sort of oils beside Starch and Proteins from Oats ?!!Hector
Posted in thread: Just a little Foam ! on 05-20-2014 at 08:46 PM
It's the yeast profile that causes different types of Kreusen. I'm not talking about Kreusen .
All I said is about the Wort before pitching !Hector