JoshRH
Member
Hey there malt lovers, I brewed a 15 gallon batch of oatmeal stout last weekend. I used 8 lbs. of flaked oats and half were toasted lightly in my oven. I also added 2 jars of molasses, ~1Kg, 2 lbs. of lactose, 1 lb of cocoa nibs and .5 lbs of maltodextrin along with the rest of the grain bill. I had a SG at 1.108. I have a couple of high gravity brews under my belt, but was curious if I should resuspend the yeast in my glass carboys? I was thinking the easiest way would to use an air stone connected to my CO2 tank and regulator.
So I realized that I used a lot of oats, which was the point, to see how it affects the beer. Something I didn't expect was to see how thick it would turn out. During fermentation, I am seeing bubbles the size of chicken nuggets. This beer is definitely a different kind of beast. Looking for some insight into whether I should resuspend the yeast because i know it will be a high FG. I'm expecting to be roughly around 1.045 with all the non fermentable sugars there and also if anybody has experience with a grain bill that has roughly 14 percent oats.
So I realized that I used a lot of oats, which was the point, to see how it affects the beer. Something I didn't expect was to see how thick it would turn out. During fermentation, I am seeing bubbles the size of chicken nuggets. This beer is definitely a different kind of beast. Looking for some insight into whether I should resuspend the yeast because i know it will be a high FG. I'm expecting to be roughly around 1.045 with all the non fermentable sugars there and also if anybody has experience with a grain bill that has roughly 14 percent oats.