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    Oats in extract brew?

    Many responses with a lot of great info! Thank you. I am used to using oats in my all grain beer, and the extract thing is oddly new to me being that I haven't done it since I started. I will either use some enzyme to convert it, or just ignore it and assume that extract on its own usually tends...
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    Extract, using quick oats, no grains to mash

    Hi folks! I'm trying an extract only beer (no grains even specialty) as an experiment, and want to add oats. I have quick oats. Everything I see says I need to mash them, but that doesn't make much sense as you can just cook oats in water and be good to go. I'm looking for that mouth feel and...
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    Doing extract again; getting dry and avoiding "extract" flavor

    Ah so it's an "after the fact / next time" thing, gotcha. I had my salt amounts for different brews dialed in really well, so a bit disappointing that I will be at square one, but it is what it is.
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    Doing extract again; getting dry and avoiding "extract" flavor

    Ah so you get better than that 65% that the chart above mentions? I get my stuff from MB, so good to know that they are a decent source. I'll prob stick with DME from my reading above.
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    Doing extract again; getting dry and avoiding "extract" flavor

    Very cool! 65% fermentable?!?!? Yikes! That seems like it would be not a good idea for a ton of styles, especially big beers that you don't want to finish sweet. I suppose for that I would sub in a decent amount of white sugar to help offset.
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    Doing extract again; getting dry and avoiding "extract" flavor

    Huh, good to know! I'll look into the flavor adjustment thing. I did extract before I even messed around with water chemistry, so will see what I need to change up from my normal routine. Cool to hear things changed this much!
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    Doing extract again; getting dry and avoiding "extract" flavor

    Those are all cool ideas! Never thought to cold dissolve the extract or add a portion at the end, though I've done that with other added sugars for this exact reason.
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    Doing extract again; getting dry and avoiding "extract" flavor

    I'm pretty good at knowing the specialty malt side of thing, but I can see where you could get off flavors from stale extract.
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    Doing extract again; getting dry and avoiding "extract" flavor

    Hey folks. So I've been brewing for almost 20 years, and have been all grain except when I started. I now have a young kid so don't have those long hours to do the whole mash thing. So looking to do extract. I recall that with extract I couldn't get as low a FG as with All Grain. Is that still...
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    Brewing on grain - is this a lacto infection?

    So how do distillers keep from getting infections from the grain if they don't boil thier wort before hand? I keep seeing recipes of dissolve sugar, but sugar water in bucket, top off with water, add grain. Seems like they'd always run a high risk.
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    Brewing on grain - is this a lacto infection?

    I thought lacto turned sugars into acid rather than alcohol. That's why I was staying I might not get an accurate value.
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    Brewing on grain - is this a lacto infection?

    Figured as such! Too bad I didn't get a decent gravity reading along the way, as I won;t really know the ABV now. Ah well, live and learn!
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    Brewing on grain - is this a lacto infection?

    Been brewing for 15+ years, and this is a first for me, though I have seen it posted many times. Following an old distilling recipe to see what it made; boiled water, dissolved sugar, poured into (sanitized) bucket. Added cool water, then put in sweet feed (corn, oats, wheat, and molasses blend...
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    Making a starter with just sugar, not wort/DME?

    Well there we are! Thank you, good info. Seems it will take longer and leave a bit of an odd flavor.
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    Making a starter with just sugar, not wort/DME?

    Ya know what, I think I will. Worst case I am out some grain or have to repitch!
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