Hey there everyone thanks for hosting this site. I have found so much information and still I keep coming back. Been lurking in the shadows awhile learning a great deal from every post I read. Totally new to the home brewing hobby, thought about for many years but just brewed up my first two batches over the last month, an Irish Red and an Oatmeal Stout. Both seem to have come out great (had newbie problems, didnt take an OG on either, and didnt let the wort cool sufficiently kind of stuff) however, everyone who has tried them keep asking when the next batch is come so I must be doing something right.
I am thinking of the next brew, going to stay with the Oatmeal (l love that one) but was thinking of increasing the ABV with an additional pound of dark extract and changing the yeast from the Safale US-05 Ale Yeast which was recommended by the local brew shop to a champagne yeast.
Am I totally off base here or do you all think this would work well?
I am thinking of the next brew, going to stay with the Oatmeal (l love that one) but was thinking of increasing the ABV with an additional pound of dark extract and changing the yeast from the Safale US-05 Ale Yeast which was recommended by the local brew shop to a champagne yeast.
Am I totally off base here or do you all think this would work well?
