I believe I got Yooper's seal of approval with the barrel aged version of this....made a fairly new homebrewer proud!
I believe I got Yooper's seal of approval with the barrel aged version of this....made a fairly new homebrewer proud!
I know it's not traditional for this style, but do you think it would be acceptable to bitter this beer with a small amount of nugget instead?
Oh, it was great! Bob loved it especially, and we fought over the last bottle.
I'm gonna get to brew this at a local brewery Sunday...super excited!
Would using 60L instead of 80L make a huge difference? I've got 60 on hand...
Awesome. Thank you for the great reply. I plan on brewing this on Saturday and would like to make a starter but I've never done a starter before. Is it really necessary if you're using dry yeast?
I pitched my dry yeast right into the fermentor. This beer is a low enough gravity that you shouldn't need a starter.
That's what I was thinking but Yooper said "Yes!" to the yeast starter so I wasn't sure how much of a difference it would make.
For liquid yeast, a starter should be done. For dry, it's not necessary.
Yoop do you always do a starter with liquid or is there a certain gravity that you use as a cutoff point?
Ok after a couple days at 30#s, I tried one last night, really good beer. It has a full wet mouth to it, dark chocolate aroma, oatmeal (just the right amount),some bitterness and very smooth. It is a beer that I could drink all the time and really did want to put it down last night. Glad I set this back.
I reused infected yeast by sterilizing it with Starsan.
Can anyone compare this oatmeal stout to samuel smith's? I already asked but no answer. I'm really teetering between which one I'll buy grain for. May be brewing next weekend. I'm pretty much done buying my all grain equipment.
Gear101 said:I reused infected yeast by sterilizing it with Starsan.
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