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I made my first oatmeal chocolate stout the other day (Saturday) and everything went off without a hitch. OG was 1.060, a bit higher than expected but still no worries there. Now, it's fermenting and the yeast layer seems to have settled in the middle of my fermenter. I switched the blow off...

I've heard it wasn't too impressive but it's the first "Beerfest" i've ever been to. Plus it's only 10 mins away from my place! Can't beat that...

http://www.beerfestamerica.com/index.php

Reviving this thread... I'm curious about this product too, as my lady can get a lot of this stuff from her work for me to use... :confused: Southwood, perhaps we got the kegs from the same person on E-bay? 20$ a keg for 4 kegs, shipped to my door wasn't a bad price at all...

Alrighty, I guess I can wait for that long... THanks again:tank:

Thanks for the input. Unfortunately I have all the grains in one bag so i 'm forced to use them :\ Think that will really offset the flavors? Maybe I could steep for a short amount of time...?

I was originally going to make a Chocolate Vanilla stout, but after reading around I decided to convert the recipe into an Oatmeal stout. Going to make this an extract recipe. I want to make this smooth and mildly bitter with some sweetness. Cold-steeping caught my eye in one of the posts...

How was the mouthfeel? All around smooth?

Facebook was originally designed for college use only. When it was first released at my campus in 06' it was the "thing" to have an account. You could only sign up if you had a .edu addy. When you finally got on facebook, you could post party photos, find people with similar interests as you...

Very nice! Mine took off like crazy too... Started in about 10 hours which was a lot quicker than I expected.:mug:

I just racked my Mixed Berry cider and it tasted very tart and unsweet. I suppose time will let it become sweeter and sweeter? Otherwise, i'd like to look into back sweetening as well. Does the Splenda give it that nasty, chemichally fake sweetness? I hate Diet Coke and I would hate for a...

I ended up just leaving it outside (50F degrees) for a few... didn't do much. I'm going to just chuck it all in, after all, it didn't taste like much.

Alright, it is starting to look really good now. The stirbar is struggling to keep a vortex. I'll throw it in an icebath to get as much of the wort away from the yeast

I'm really itchin to start Cheeses' VCCA and right now I have a starter going on the stirplate. I left it on overnight (round midnight) and the stirbar ended up off balance in the morning. I turned it off and back on again and now 8 hours later I have a little layer of foam and lots of bubbles...

The Cider is coming along great, and it hasn't blown off once. It's still fermenting too, which i'm suprised about that (started the batch March 3rd).

Are you looking at the Danby DKC645BLS? I have this one and can fit 3 cornies easily, including lines. This was my first Kegerator and I think it's worth the Co2, tower, sankey tap, and convienience of just having to set up and plug in. I did get this item on clearance so I couldn't resist...

Thanks for the quick reply. Also, is it neccessary to use a blowoff tube, or can i just stick with a ferm. lock?

Well, it's too late to ask but here's what I did. - 1.4832 lb brown sugar (yes, i measured it on a scale :-) ) - Topped that off with some pure crystalline fructose I had at work, so all together 2 lbs of sugar. - 2.5 gallon organic apple cider - 1.5 gallon organic apple juice, no...

The yeast ended up being OK after almost 36 hours! Fat Tire, here we come... :cross:

nm, Found a guide on making starters on Google. Looks complicated... anyway i'm going to start the batch now so the yeasties will be put to use safely.