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  1. A

    Brew It! - Yooper's Oatmeal Stout

    Charles Caleb Colton once said "Imitation is the sincerest form of flattery". As brewers, that is an exceptionally true statement. There's a reason that expressions like RDWHAHB have become a staple of brewing. It can be intimidating to develop a recipe, let alone one that's going to have...
  2. motherofgallons

    Rhubarb Pie with Vanilla Sauce Small Melomel 7%

    I am still new to brewing but as an avid cook I cannot stop myself from jumping off the deep end and crafting recipes right from the start. I do have a couple questions sprinkled throughout. I was inspired by this recipe...
  3. artichoke

    Oatmeal and the mythical smooth, viscous and silky mouthfeel

    I've been fighting with an Oatmeal stout recipe for a long time, gradually increasing the percentage of oats from under 10% to over a whopping 20% in the last version in an effort to achieve that fabled viscous, silky mouthfeel that oats are supposed to provide and that the BJCP judges expect. I...
  4. ca_baracus

    Coffee Oatmeal Stout Critique

    Hey all - here's what I'm thinking. Any tips would be appreciated. Going by the Mad Fermentationist regarding coffee addition: All Grain (5.5 gal) OG: 1.064 IBU: 40.4 SRM: 32.1 ABV: 6.4% 9lbs 8 oz - Marris Otter 2lbs - Flaked Oats 1lb - Chocolate Malt 8oz - Roasted Barley 8oz - Crystal 80L...
  5. I

    Amber malt extract... on oatmeal

    So I'm waiting for my wort to cool after a one gallon brew. I only used 1 lb of the 3 lbs of amber extract I had. I used some of the rest on my oatmeal in place of brown sugar or honey. It was fantastic! Is there a market for malt extract as a sweetener?
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