London Porter 03/28/14

[tmmoore52]

I just brewed a London Porter. I finished up yesterday and pitched in the yeast at about 6pm yesterday. The airlock is bubbling like mad! Every 3-5 seconds I'm getting activity!
I added some extra oatmeal because I was told by a fellow brewer it would give a little extra mouth-feel.
Wish me luck. This is my 3rd batch. The first turned out good, the second not so much!


Connor Lingus
Oral Surgeon

 

[Queequeg]

I have never heard of oatmeal being added directly to the fermenter. How to you treat the oatmeal before adding it to the fermenter? Did you steep it, minimash it with some grain and then add the runnings?

 

[tmmoore52]

Sorry, should have clarified: I added the oatmeal to the mash.
I guess if I added it to the fermenter I'd put it in the oven at 170* for about 20 minutes. That's not enough to kill all bacteria but it's cool enough not to seriously roast the grain.
I may try that next time in a gallon fermenter to see how it works.


Connor Lingus
Oral Surgeon

 

[Queequeg]

ok cool. Yes oats will add mouthfeel, they will kill head to some extent imo. I use flaked barley in my stouts and if I use oats its normally only a small amount. Porters typically don't come with lots of head like stout, they conform to the minimal head pattern that british bitter follows.

I would say that for a porter you typically want less mouthfeel and oats arn't something that I associate with a porter. To me a porter should be a thinner, less "stout". All the same it will work fine.

I wouldn't add oats to the fermenter as unless you mash them your not going to capitalize on the oils and proteins that give beer the oat flavours.

 

[tmmoore52]

Flaked barley! Someone mentioned that to me before, but didn't have any on hand. Thanks for the input!
My next round will either be a stout or a barley wine (vey different, I know) but need to go through some of my "existing stock" first😜


Connor Lingus
Oral Surgeon