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Wayne, I completely understand what you are saying and my statements about the thin body are purely based on my perception. I think this is one thing very hard to understand in my opinion, not like bitterness, sweetness or color. A question regarding the oats, how does mashing oats increase...

I understand the point of people getting scared with the amount of posts and information on this thread. From the time Wayne posted his recipe, almost 5 years ago, and over 660 posts later, I'm sure that someone planning its first attempt would be better of starting with a recipe already...

Add the coriander and peels in a muslin bag for last 10min of boil, then remove. Regarding the corn starch vs oat flakes, it is up to you. Quick oats should be ok, also in a muslin bag. I didn't get the chill haze that I was looking for with the corn starch. I'll replace it with or just add...

The test I made was not regarding fermentability but tasting only / perception of sweetness. It comprised of adding same weight of ingredients to a standard volume of distilled water, boil for 5 minutes, cool and taste.

I have brewed an oat meal stout with chocolate nibs and added a pound of lactose. I still didn't get the sweetness I was looking for. I tested the sweetning power of lactose (to taste) against dextrin and table sugar and comparing to table sugar it tasted like 20% as sweet and had no flavor at all.

That's exactly hat I was doing, no issues. Found out though that just pitching it dry gave same results, at least for Fermentis brand that is the only I used so far, so I'm not re-hydrating anymore.

El caro, I can help to scale down the recipe that you decide to use. The attempts I made are listed on the link below. I recommend #6 (for my taste). Take a look at other recipes here from Wayne and other great contributors...

Palmer stated in his book that Sodium from 70 to 150ppm would increase the perception of sweetness in the beer as long as SO4 is kept low. How the experts here think about that? I was planning to add some baking soda to get about 120ppm of Na for that purpose (all other minerals under check, low...

When I decided to use corn starch, I had in mind it would thicken the beer and increase chill haze. I think it did work for increasing thickness but not chill haze since protein is the key for that and corn starch doesn't have any of it. So my next batch will get one or two TBS of Wheat Gluten...

Add the oats in a muslin bag. S04 will be faster and clean up really good. For this beer, clarity is not required so you can go with S05 or 1056 if you want.

In cooking, starch is used to thicken sauces without adding any flavor so I thought it would do the same if cooked (boiled) with the wort (and it did). Also, starch increases chill haze. Amount? Just a guess.:drunk:

My statement "some type of temp control" means: -place a thermometer sticker on the side of a carboy and care about it, like moving the carboy around, setting on a bath tub with icy water, on a warmer spot in the house for those winter months. It is not "effective" as a fermentation chamber BUT...

Just wondering how may attempts you are willing to do before you get to something you like. Don't count on getting there the first time. Each brewer has a different system, use different products that always require some adjustments;)

I believe that color and body issues has been addressed and mostly resolved (all grain) within the many recipes that we have tested since this thread started. There has been blind tests done by some where no distiction could be made between the comercial and clone.

I agree that these factors (OG, pitch rate, temp control, strain) will affect the profile of fermentation. I however imagine that most brewers do some type of temp control and OG's would be under 1.060. Just found some more info, from Wyeast, that suggests that the conditioning/cleanning stage...

I have always been skeptical about the term "Yeast cleaning after themselves" that is commonly used by homebrewers. Those that make this statement usually recommend leaving the beer in primary for 2 weeks or more after fermentation is completed (stable FG). I have attached some info from...

One thing that I may try adding next time is some citric acid to get an extra kick. Perhaps some green/yellow coloring mix also for appearance.

Here's a link to thread with another PMW board option. https://www.homebrewtalk.com/f170/simple-ssr-pwm-power-control-356991/

Done.

The dextrin is for adding body to the soda. It doesn't add any sweetness. I corrected the water amount to 4.5gals. After 20min of boil I ended up with about 5gals of soda.