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The results are in! it is pretty good Nelson and Brett C. do go well together. It started at 1.059ish and finished at 1.000ish. So its about 8% I don't know where to begin on a description of this beer. I would describe it as the color and flavor of a buttery Chardonnay, tropical...

Just transfered a batch of Wild American Ale beer fermented with some different Brett yeasts. As I was siphoning it off i noticed a fine layer of grey/black film clinging to the side of the bucket. I have never see this before. Anyone have an idea of what it is? https://dyp.im/71P0wMj9OZ

How much malted oats did you use, for what size batch and what was your mash schedule?

Lol I meant the post the pic. No it's just the picture angle. It is level. Saw the above picture had wheels on its end. Not sure how one person could safely put one of these rigs upright without a wench.

[/url] image hosting 30 mb[/IMG] I think I did this wrong but oh well. My pump hangs on the bracket made of a pieven of strut by the gas tank

I agree. There are a bunch of bored people posting irrelevant information in a Gluten Free Brewing post. Although my beer isnt technically 100% gluten free it does have merit being here. Yes you can get this anywhere. If your LHBS doesnt have it, I am sure they would be more than happy...

Bullets Tarp or bag of lye Ax or chain saw

Earthy?

I'm not sure if it is lack of malthouse experience or lack of demand. There is camel maltish version oats called golden naked oats. I also thought about toasting my own malted oats but I didnt

Gravity is still the same. I'll transfer it tonight. On a side note. I'm drinking a Prarie Brett C. It's a Farmhouse/saison with cascade and citra and a touch of salt. Bottled with Brett C. The "green olive" flavor I described is ever so slightly present in this beer. So I'm not...

I would say this beer will push 7%

By weight this would make sense. The flaked is sans-husk thus it should be more concentrated in soluble matter.

To all the haters who are so ridged that they cant just have fun making beer, move along and read this scholarly article about 100% Oat Malt beer:http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2011.tb00487.x/pdf For all of you who like to say why the F-not, thank you for following.

I can always get a clean yeast. Brett C. was a Wyeast seasonal.

I checked the gravity on Sunday ~ 1.010. :\ green olives are still there but the smell is far less intense. Im going to leave it for another week on the primary and see what happens. The taste is definitely delicate. I might soak some plain oak chips in some Chardonnay and add that to...

Update: I opened the lid and I have to say not in a million years would that I would associate green olives with beer but the aroma kind of made me gag a little. LOL Thank god it didn't taste like green olives! Which brings up another thought. Gosetini!!!

I found the Lot Analysis for this batch of Oat malt: Lot Name Moisture %_______3.2 Extract FGAs Extract FG Dry____61.3 Extract CGAs Extract CG Dry F/C Diff. Color ° Lovibond___2.0 Diastatic Power Alpha Amylase Total Protein______11.25 S/T Viscosity Beta Glucan Assortment 7/64 Assortment 6/64...

LOL i thought you meant MaltedOatsOatMeal or OatMealMaltedOats

MOOM it is! I have flaked oats (oatmeal) in it already.

I am of the philosophy that its a lack of knowledge on both ends of the scale. AssUMe But I will bite... How would amyase help me?