Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Blowoff source: oats or yeast?
Thread Tools
Old 09-02-2008, 04:11 PM   #1
Feedback Score: 0 reviews
Join Date: Mar 2007
Location: Cincinnati
Posts: 456
Liked 1 Times on 1 Posts

Default Blowoff source: oats or yeast?

The last 2 batches have provided my only 2 blowoffs to date. I'm curious to know if this is due to the yeast itself, or to my grain bill. Both brews (Jamil's Oatmeal Stout; L'il Sparky's Nut Brown) included 1 lb. of oats, and I'd imagine they add a lot of proteins that could lead to 'explosions'.

But since it's been warm, I've used Coopers yeast since it is apparently tollerant of higher temps. So they have that ingredient in common as well...any ideas?

BrewDey is offline
Reply With Quote
Old 09-02-2008, 07:32 PM   #2
For the love of beer!
Feedback Score: 0 reviews
Orfy's Avatar
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,785
Liked 93 Times on 61 Posts
Likes Given: 30


Could be one, two or three of those things.

The only way to know for sure is to change one thing at a time.
Have a beer on me.
Orfy is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
rolled oats vs. flaked oats ampete1 Beginners Beer Brewing Forum 16 05-05-2012 02:12 AM
flaked oats vs quick oats zman Recipes/Ingredients 1 12-24-2008 07:31 PM
using yeast cake in carboy after blowoff. ChrisS Beginners Beer Brewing Forum 1 07-11-2008 02:26 AM
Yeast in the blowoff vessel? jayhoz General Techniques 1 05-01-2007 02:15 AM
Question about liquid yeast + blowoff Evan! Beginners Beer Brewing Forum 5 09-14-2006 08:23 PM

Forum Jump