I'm fairly new to brewing and being a huge Guinness fan, it's time to try a stout. I've done some research on past threads about condition time and I've seen any where from 3 weeks to 4-5 months depending on the type of stout. Not sure where mine falls. Here is the recipe, any suggestions on how long I should condition? Also, should I just pour oats in after flame out? Assuming they will just fall into the trub like a fruit zest does. Thanks in advance
1 lbs Roasted Barley (300.0 SRM)
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs Extra Light Dry Extract (3.0 SRM)
6 lbs Dark Liquid Extract (17.5 SRM)
2.0 oz Pearle [7.8%] - Boil 60 min
1.00 tsp Irish Moss (Boil 15 min)
0.5 oz Pearle [7.8%] - Boil 5 min
2.00 tbsp Malto-Dextrine (Boil 5 min)
2.00 cup Oats (Boil 0 min)
1 pkgs Irish Ale (Wyeast Labs #1084)
Drinking: OktoBier Fest, Bavarian Bronze, Orange Summer Ale
Conditioning: Lemon Summer Slammer
On Deck: Luck O'the Irish Stout, Peach Wheat
1 lbs Roasted Barley (300.0 SRM)
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs Extra Light Dry Extract (3.0 SRM)
6 lbs Dark Liquid Extract (17.5 SRM)
2.0 oz Pearle [7.8%] - Boil 60 min
1.00 tsp Irish Moss (Boil 15 min)
0.5 oz Pearle [7.8%] - Boil 5 min
2.00 tbsp Malto-Dextrine (Boil 5 min)
2.00 cup Oats (Boil 0 min)
1 pkgs Irish Ale (Wyeast Labs #1084)
Drinking: OktoBier Fest, Bavarian Bronze, Orange Summer Ale
Conditioning: Lemon Summer Slammer
On Deck: Luck O'the Irish Stout, Peach Wheat