Oatmeal Stout Damned Kids Oatmeal Stout (AG)

Sitting in a tub, bubbling happily away! But I too forgot the lactose. So I still add the same 1/2 pound? And I do it in the secondary? Or when and how can I add it?

Thanks

I got a second place (behind a GREAT RIS) with this beer. And that is after lagering it and some other wacky stuff. For an oatmeal stout, this recipe will win.

Thanks Rhoobarb.

passedpawn said:

I got a second place (behind a GREAT RIS) with this beer. And that is after lagering it and some other wacky stuff. For an oatmeal stout, this recipe will win.

Thanks Rhoobarb.

Click to expand...

Cool! That's really great. I guess I need to brew this again myself!

Yes, adjust the mash/sparge to your system. I have since replaced the mash tun and usually brew ten gallons, so I will be adjusting next time I brew this.

About to brew this... Looks fantastic and figured I'd revive the dead - getting cold, time for stout!

I have an Oat Stout house beer I brew that I love, but I've been dying to try toasted/roasted oats, plus I think the Carafa will make this drinkable quicker!

I'm probably going to use 2 different yeast strains though:

1762 makes a killer Belgian Stout (ferment at 64 for slight plum and dark fruit esters)

and

yeast #2 contemplating:

Wyeast 1469 West Yorkshire

It will produce famously balanced beers with a full chewy malt flavor and character, but finish dry with moderate nutty and stone-fruit esters.

but also still thinking of 1056/US-05 as it is a fast and super reliable fermenter, producing solid beers.