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Any final verdict on this? Is this the best way to make a hop tea (for use with no-chill brew)?

Thanks for the great advice. I'll look for a paint strainer bag and will see if my pot fits in the oven. I think it should, and it's all metal so I know it's suitable for such use. BTW, do you use the oven's integral temperature control or an external switch?

The bag I'm using for steeping specialty grains (5 gallon extract brewing) fits 3~4 pounds (1.7 KG) of grains, which should be enough for mashing 1 gallon AG batches. Alternatively, I was thinking about stretching polyester voile cloth within this colander, as it fits (after base removal)...

Thank you, this is helpful. I bought a small bottle of Stevia and tasted a drop straight and I can see why your brew ended up tasting like that. I think I'll look for other alternatives...

I'm interested in the sweetening attribute of Lactose, and looking at Stevia and Splenda as possible alternatives. For adding body I can use maltodextrin, oats or a combination of the two, no?

Isn't Lactose supposed to sweeten the brew by being a non-fermentable sugar? Is there anything in cara-Munich 3 or in flaked barley which provides a similar effect?

Bumping this up in hope that anyone can comment on Stevia as a substitute for Lactose...

Bumping this up in hope that anyone can comment on Stevia as a substitute for Lactose...

I was actually referring to DME being more expensive than LME. As far as I know to get really light color with extract brewing, DME is needed, hence the need for a less expensive workaround. I guess late addition of LME isn't this workaround.

I'm going to brew my first oatmeal stout today (partial mash) and want to make sure I got the right type of oats. I bought two kinds: John Palmer wrote about various kinds - whole, steel-cut/grits, rolled, and flaked. Which categories do the ones I bought belong to? Should I boil them...

Sounds great Cyclman. Were you brewing the recipe posted in this thread?

Any tasting notes?

How was the resulting beer? Does it resemble any specific commercial Doppelbock?

Anyone tried this?

How was the resulting beer? Does it resemble any specific commercial Doppelbock?

20 cups for a 1.25 gallon container sounds to me like you're filling most of it with sanitation liquid. Is this really required if one is shaking/swirling the container to ensure the liquid gets in contact with the entire surface?

Thanks for the confirmation. This is good to know.

I'm doing 1 gallon batches and using Idophor. Is filling 1/5 of the fermentation bucket with properly diluted Idophor and than shaking/swirling it inside and letting it rest for 10 minutes sufficient? Is there a more efficient way to do this? Thanks in advance!

Nice idea. I'm planning on doing something similar with 13 types of hops and 1/2-gallon LME-based batches. More here.

I just started homebrewing this year and all my batches so far were extract+specialty grains. The first batches were 5 gallon each, I recently moved to 2X 1 gallon batches for side-by-side comparisons, and now I'm looking into 2L (less than 1/2 gallon) batches, mostly to try different types of...