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I throw my rolled oats directly into the mash. If I have wheat in the mash, then I might throw them in on top. I normally use 15 to 20% and never had problems with drainage.

That seems like kind of high mash temp. You might have a mash ph or temp calibration issue. I would calibrate your mash temperature using a probe that goes into the grain bed. One solution is to mash at the higher temp, and use sugar or dextrose to thin it down to your taste.

Heat some water to 180, put one in, taste. Add more as desired :) I've found a tremendous amount of natural variation in the hops I've grown.

I mash at 148, sometimes 147 depending on how I feel :cool: The WLN4100 is an enzyme that chews through those dextrins. I buy it in the large bottles :D

A few weeks ago I brewed an IPA with Belma and Calypso. Both hops I bought cheaper than dirt. I've since used Belma in a SMASH, and really liked it. I figured I would combine the Belma and the Calypso. I kegged the beer today; tasted the remainder. Wow, I think it's pretty good. I'm attaching...

In for results. Please report back after you brew.

Make a hop tea. If you only have 2 oz of each...that's not enough to do anything, but make tea. People generally view 5 to 8 ounces of fresh hops as equivalent to one ounce of pellet hops.

I have a walking route around my neighborhood. I have about ten stops and I roughly know what each person likes. I collect the old bottles, drop off something new, have some chit chat, then move on to the next stop.

I have a teen who now associates brewery smells with a specific video game 🤣

sure. I once conditioned a stout on the yeast for two months. No problems.

I did a winter ale where i used 4 diced ginger root and 8g cinnamon for a 2.5G batch. The ginger moderated a lot over 2-3 weeks. The cinnamon was hardly there. HTH

Here are the ones Ive done around the holidays oatmeal chocolate stout mollases stout with licorice root vanilla stout ginger, cinnamon, orange peal ale

I do exactly what you say, except I put a spunding valve on so its basically already carbonated before cold crash. The all rounders are rated to 30+ psi.

I ended up buying some muslin bags to keep the cones from being sucked into the pump. Im glad I added all the hops. The hop taste is there, but it comes off a bit delicate and not in your face. I used verdant for this. Anecdotally, there is more fruit flavor in here than I expected, so I guess...

Here is my fresh hop 2022 brew

You are def not using too many oats. You are pretty close to the minimum in my opinion. I have not used CaraAroma, but it might be harsh up front and require extra time to mellow at 6.7%. You could consider splitting equal amounts the CaraAroma and CaraRed. You could use more CaraRed than...

I frequently do 30 minute boils for IPA's. For darker beers, the boil can help catalyze melanoidins.

That's crazy :p All the work and no beer :bigmug: Does it make you wait for the boil?

Also defrost a few hop pelettes and check for the "cheese smell."

You can draft a legal agreement that gives you royalties for each batch or specific amounts brewed. Doesn't have to be much. Like $.01/bbl. In the language you can also specify all derivative works. Problem is you will need LAYWER$ to enforce this if it goes sideways. Probably not worth it...