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Old 01-19-2011, 09:55 PM   #11
sudsmcgee
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Originally Posted by Yooper View Post
I sent a sample to Ward Labs- it was only $16, and well worth it!
What test did you use? It looks like they have multiple water analyses. I'd like to get this done.



 
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Old 01-19-2011, 10:42 PM   #12
Yooper
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What test did you use? It looks like they have multiple water analyses. I'd like to get this done.
It just says "water analysis report" on the top, but the receipt says "W-6 Household Mineral Test".

You really need the Na, Ca, S04, Cl, and alkalinity. They gave the alkalinity as CaC03, but also gave the bicarbonate also. I think it has potassium and Magnesium on it, too.


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Old 01-19-2011, 10:44 PM   #13
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Going to make this my next brew... only other oatmeal stout I've made had definite astringency, so I'm hoping this time 'round I can avoid that.

I'm assuming that since you used 1.75qt/lb in the mash you reduced your sparge water amount to simply hit normal pre-boil volume? Also will crush affect astringency, do you think?
Yes. No. In that order!

I was very happy with that beer, and I'm going to make it again this spring. I crush at about 0.032", more or less.
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Old 01-22-2011, 03:46 PM   #14
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Thanks Yooper, brew day went well, bubbling away nicely this morning. I'll let you know how it turns out in a few weeks.

 
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Old 01-23-2011, 12:25 AM   #15
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Interestingly, I have lots of airlock bubbles and lots of yeast visibly swirling around in the wort, but virtually no krausen. Is that typical of this yeast? I've never used it before.

 
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Old 01-23-2011, 12:39 AM   #16
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Interestingly, I have lots of airlock bubbles and lots of yeast visibly swirling around in the wort, but virtually no krausen. Is that typical of this yeast? I've never used it before.
I dunno- I use ale pails and haven't ever seen it!
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Old 02-07-2011, 07:33 PM   #17
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I dunno- I use ale pails and haven't ever seen it!
I like to watch.

I like what you say about coffee bitterness v roasty bitterness. I might have to add this to my growing list of beers I need to brew.

 
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Old 02-07-2011, 07:50 PM   #18
Sheldon
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I've got my version in plastic. There wasn't too much activity in the airlock, but is must be fermenting. 2 more weeks then its time to bottle.

 
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Old 02-08-2011, 01:27 AM   #19
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Bottled today, after 17 days in primary. Hydrometer sample was great, I can't wait to drink this. I bottle, so I have a few weeks before it'll be conditioned and carb'd. I overshot my mash temp a little so I finished high, 1.020, but it's still really good, not too sweet.

My last outmeal stout was very astringent, getting none of that with this one. "Velvety" is a good description... I was a little worried there was TOO little roastiness the first sample I tasted, but this time around it tastes about right, although if I make this again I may increase the chocolate malt just a tad.

Thanks for the recipe!

 
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Old 02-26-2011, 07:43 PM   #20
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Yooper, I have had the beer fermenting 4 weeks. Today, I thought I was going to bottle, but the hydrometer reading was still at 1.021. So I transferred to a 2ndary and pitched a half pack of Notty. I was suprised to see NO cake at the bottom of the fermenter. Never seen that before. But it really tasted GREAT. I did add 6 oz of cocoa slurry for last 10 minutes of boil. Tasted like Bailey's and similary to Southern Tier's Choc Stout, except a hint of oatmeal.

I will bottle no later than next weekend no matter what FG is. Can't wait to taste the finished product.



 
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