Adjuncts, starches, and sour beer. - Page 4 - Home Brew Forums
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Old 01-09-2014, 06:42 AM   #31
coyote68
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subscribed... will add flaked oats (steep) to my next sour



 
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Old 01-09-2014, 01:46 PM   #32
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Good way to test this might be to do a regular 5 gallon type mash, steal a gallon for steeping oats, one for a half teaspoon of flour in the boil, one for nothing as a control, the rest with your preferred adjuncts and see what happens. I just might do this as my first single gallon experiments.


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Old 01-09-2014, 05:59 PM   #33
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Quote:
Originally Posted by statseeker View Post
Good way to test this might be to do a regular 5 gallon type mash, steal a gallon for steeping oats, one for a half teaspoon of flour in the boil, one for nothing as a control, the rest with your preferred adjuncts and see what happens. I just might do this as my first single gallon experiments.
If you do, please let us know what happens in a year!
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Old 01-09-2014, 07:21 PM   #34
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Quote:
Originally Posted by statseeker View Post
I just might do this as my first single gallon experiments.
I've got a year to spare. I think I'll do the same!

 
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Old 01-10-2014, 09:34 PM   #35
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Here's something I'm unclear about.

Will flaked oats steeped in the kettle at 180F contribute any fermentables to the beer? Should I include them when calculating the OG of the recipe?

 
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Old 01-10-2014, 09:53 PM   #36
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Quote:
Originally Posted by hotspurdotus View Post
Here's something I'm unclear about.

Will flaked oats steeped in the kettle at 180F contribute any fermentables to the beer? Should I include them when calculating the OG of the recipe?
Eventually, yes, once the brett breaks the starches down into sugars and they are fermented by whatever is active in the wort at that point. I've no idea how to factor that into calculating the OG of the recipe though, and I don't know if starches in the wort contribute to its gravity at the start of fermentation?

But with the amount of oats we are talking about, the difference should be fairly small---a few points at most.

 
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Old 01-10-2014, 10:03 PM   #37
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Quote:
Originally Posted by metic View Post
Eventually, yes, once the brett breaks the starches down into sugars and they are fermented by whatever is active in the wort at that point. I've no idea how to factor that into calculating the OG of the recipe though, and I don't know if starches in the wort contribute to its gravity at the start of fermentation?

But with the amount of oats we are talking about, the difference should be fairly small---a few points at most.
That's sort of what I was thinking. I'll list them as unfermentable for purposes of determining the post boil OG, knowing that the beer will finish lower since those starches will eventually be broken down.

 
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Old 01-11-2014, 12:25 PM   #38
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Great thread! I'm subscribed now and will be following along.

 
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Old 01-18-2014, 05:04 PM   #39
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I'm brewing a sour tomorrow. I'm going to try this. Worst that can happen is that it all drops to the bottom over the year+ of storage and makes no difference.

Questions I have are:

- What to add (flour, or oats, ...... or is there some other grain that might even be better; rice flour, buckwheat, millet, etc)?

- How much to add? I've seen a tablespoon of flour, and a cup of oats. Seems like a wide variation.

- When to add? Start of boil, near end of boil, at flame out?

Anyone any thoughts?

Without any further guidance/suggestions, I'm thinking of a couple of tablespoons of flour added to the boil about 10 minutes from the end.

 
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Old 01-18-2014, 09:02 PM   #40
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Quote:
Originally Posted by Calder View Post
I'm brewing a sour tomorrow. I'm going to try this. Worst that can happen is that it all drops to the bottom over the year+ of storage and makes no difference.



Questions I have are:



- What to add (flour, or oats, ...... or is there some other grain that might even be better; rice flour, buckwheat, millet, etc)?



- How much to add? I've seen a tablespoon of flour, and a cup of oats. Seems like a wide variation.



- When to add? Start of boil, near end of boil, at flame out?



Anyone any thoughts?



Without any further guidance/suggestions, I'm thinking of a couple of tablespoons of flour added to the boil about 10 minutes from the end.

I've used both oats and flaked wheat. My beers aren't done yet, but Flat Tail said they use oats. They also said to steep the oats at 180F when you're approaching the boil. They use a grant or something like that and I'm not quite sure what that is but he suggested using a strainer bag.

I don't recall them mentioning exactly how much to use, but I used 8oz for a 6 gallon batch.

.


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