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What I'm really having withdrawals from, is not brewing lagers. Lagers used to be my strong suit. I've brewed a lot of them, and even won awards for my lagers. I used a swamp cooler to control fermentation temps, and it worked well. Of course the room I fermented the lagers in was the...

Actually I meant the Blichmann louvered false bottom.

Oatmeal stout is in the fermentor. I actually call it ORB (oatmeal, rye and barley) stout, because that's what I used. When I went to my bin for dark malts, I only had chocolate rye malt, not chocolate barley malt. It was already going to be an oatmeal stout, so I added the R for rye. The...

I always wondered how well those worked.

I run flaked oats through the mill at a close setting, the boil it before starting the mash. That probably helps it break down and convert easier. A 15 minute rest at 95F helps break down the gummy stuff, and a good helping of rice hulls should help with the sparge.

It is still an oatmeal stout. Well, a toasted oatmeal stout anyway. It could be just my imagination, but I think it adds more character from the oatmeal.

Well, I've made my mind up. I'm brewing the stout. I just picked up the rolled oats and some distilled water. Now, where did I put that roasted barley?

I gotta brew tomorrow! Shoulda brewed today. An oatmeal Stout sounds good. I haven't brewed one in probably a year, and I'm longing for a sip of that creamy ale. When I brew my oatmeal stouts, I like to toast the rolled oats. It seems that slight toasty taste adds a little depth to the...

For the first couple of years after I started home brewing, my beers were always lighter than indicated in the recipes they were brewed to. I tried to compare them to SRM charts, but they sometimes didn't match any color. This troubled me somewhat, because I wondered how much my beers differed...

Sorry Qhrumphf, I hadn't read your post until after I posted my reply, basically saying the same as you about color.

SRM, or Standard Reference Method is a measurement of the amount of attenuation of 430 nm light through 1 cm of beer. SRM may indicate an approximate color, shade or intensity, but a specific color spectrum or wavelength cannot be defined by this method alone. Depending on the shade, red and...

Same with me: I brew in the kitchen. Over the holidays, the kitchen is usually booked solid. Besides holiday meals prep, and cooking, there is also candy making and cookies and desserts being baked. Busy place!

Another thing to consider is color. SRM is not color dependent. You could have 2 different beers with the same SRM, and different colors. Most base malts tend to impart a straw, yellow or golden hue to beer. For (most) character malts the color may either be orange, amber, red or brown...

I hope those work for you.

I have to think about what to brew next. Oatmeal Stout and Brown Ale are a couple I haven't brewed in a while.

Looks like you're ready.

I have to apologize for starting this thread and not getting back to it for a couple days, Well, I did brew yesterday, and what a relief! An Irish Red. If I only have as much fun drinking and sharing it!

Rule of thumb is 2 times your bottle or batch size. 5 or 5.5 gal should work well, but if you like to brew big beers, ie.: high gravity beers, more room in the mash tun is advisable. There are a lot of great deals on 5 gallon kettles. Have fun!

If it is scuffed up and looks used and/or abused, I would send it back and ask for my money back. Most of those are plastic so they are easy to handle, wrap around a beer glass etc. But it should be (and look) good for an accurate SRM comparison.

Have you ever felt the pang of brewing withdrawal? Ever had that listless feeling that you're missing something, or at least missing out? The first of the year was a busy time for me, so I for the first couple of weeks, I didn't brew. Then I got sick! I was hanging around the couch, feeling...