SkinnyShamrock
Well-Known Member
I did an oatmeal stout yesterday with a friend from work, it was easy as pie. I borrowed a cooler mash/lauter tun from another co-worker, my friend and I figured out strike water temp, milled some grain, and went at it. Hit the mash temp I wanted perfectly, mashed for one hour, lautered/sparged (not even a hint of a stuck sparge, I was really surprised with the oatmeal and all), boiled, ended up with exactly 5 gallons of wort and hit my expected OG on the nose. It was awesome, and the wort tasted fantastic.
My friend did an imperial stout into which he pitched Chimay yeast. The kid used 22.5 pounds of grain, including 1 lb (!!) of roasted barley. His smelled/tasted awesome as well.
We also harvested yeast from a conical fermenter for my brew, the fermentation took off like a rocket! It was fermenting within the hour. I also had to rig up a blow-off tube because my airlock was almost clogged when I woke up today.
That said, if you're thinking about doing AG, it's damn easy, it's not nearly as intimidating as it sounds. Go for it!
My friend did an imperial stout into which he pitched Chimay yeast. The kid used 22.5 pounds of grain, including 1 lb (!!) of roasted barley. His smelled/tasted awesome as well.
We also harvested yeast from a conical fermenter for my brew, the fermentation took off like a rocket! It was fermenting within the hour. I also had to rig up a blow-off tube because my airlock was almost clogged when I woke up today.
That said, if you're thinking about doing AG, it's damn easy, it's not nearly as intimidating as it sounds. Go for it!