malting oats

[bracconiere]

How about rocking/rolling them kegs, lying on their side?

reminds me i saw someone else rig up some with an old kitchenaid mixer....i was rocking them on their side.....maybe a bungie cord on the mixer, would roll them back and forth.......maybe being a little gentler would get it to take co2 quicker......or maybe lay both the keg and mixer on their sides, and like just roll the keg with the mixer.......

 

[bracconiere]

must have gotten distracted on the last one.....

but anyway 10-1 ->10-4 should have let the sulphur smell gas out..... it is perfectly carbed though....

unfortanatly, it tastes like some prostitute ate a bunch of deviled eggs and is farting into my mouth.....lol


at any rate nothing i'd pay for....Is there a way to get rid of sulphur after kegging? or will it like turn into something else if i let it sit?

 

[bracconiere]

i don't think it's the oat malt....just think i was in to big of hurry to try my burst carbbing, normaly i would have let it ride as IL suggested.....

 

[bracconiere]

well i decided, the yeast cake was still fresh....and if IL says pumping co2 through it will degas sulphur....i just dumped both kegs back into the fermenter, and will let "degas"....outside of my mouth, lol

 

[pdcm]

i don't think it's the oat malt....just think i was in to big of hurry to try my burst carbbing, normaly i would have let it ride as IL suggested.....

Probably not? I was just reading on hydrogen sulfide... it could be that the yeast you're using produces a lot of it? I gather the hydrogen sulfide is typically gassed off during fermentation... I think once you've kegged it, you're out of luck

 

[IslandLizard]

If it's still there [the H2S], maybe keg, and bubble CO2 through the beer to help outgas it, and drive it off? For that you'd probably have to use a carbonation stone though, on a long gas diptube.

That's what I would have done. ^

Dumping back into fermenter may/will cause oxidation. Kegs protect from that, and can be purged. Besides bubbling CO2 will purge them sufficiently anyway. Higher (room) temps should get rid of the H2S faster than if refrigerated.

 

[IslandLizard]

unfortanatly, it tastes like some prostitute ate a bunch of deviled eggs and is farting into my mouth.....lol

I don't know much about prostitutes, never had the need to get close enough, but the H2S sensation in my mouth would be enough to barf. That sulphury cider is still with me when I think of it. YUCK-YUCK-YUCK!

 

[camonick]

Dumping back into fermenter may/will cause oxidation.

This could be very true, but if a keg only lasts 4 days, I doubt it can be much of an issue regarding degradation of flavor in this case.

 

[IslandLizard]

This could be very true, but if a keg only lasts 4 days, I doubt it can be much of an issue regarding degradation of flavor in this case.

You've got a point there.

We know from our IPA and NEIPA expeditions that hop flavor and aroma compounds get oxidized rather soon. In this case, hopefully they'll survive the adverse effects of those few rough days. As long as the headspace remains (mostly) filled with CO2 there's less to worry.

 

[bracconiere]

well i would say it didn't taste grassy...lol and i did keg at 1.000, it was still bubbling about every 2-3 seconds.....so it probably would have gone to 0.995 or something.....i was just to in hurry to carbonate something! now i burned through 5 oz's of co2, and will have to again in 4-5 days more......

 

[IslandLizard]

well i would say it didn't taste grassy...lol and i did keg at 1.000, it was still bubbling about every 2-3 seconds.....so it probably would have gone to 0.995 or something.....i was just to in hurry to carbonate something! now i burned through 5 oz's of co2, and will have to again in 4-5 days more......

Are you keeping the temps up nice and high, so she can condition and hopefully get rid of the sulphur?
Could it be yeast stress causing the H2S, such as lack of nutrients, oxygen, hugs?

 

[bracconiere]

such as lack of nutrients, oxygen, hugs?

with as much as i shook it as a baby i'd be charged, it's breathing now, and with as fast it grew-down...i'd say it had the nutes.....hugs? sometimes i get good tight airlock, and sleep with my fermenter.....just listen to the bubbles, kinda like when i was a kid and curled around the vacuum cleanner running and went to sleep!...

edit: damn, i thought this was drunkin rambling....forgive me it's 10:30pm and my bedtime! got half a glass of cider to finish and take my meds....

 

[pdcm]

So.... how's it going here? Seriously, I'm curious how it's going.

 

[bracconiere]

So.... how's it going here? Seriously, I'm curious how it's going.

well, i kegged it back up yesterday, it's cold now, and what i'm drinking today, it seemed to recarb quicker then first time, i only push it an ounce this time....


i'd say the flavor is like what i'd imagine cold brewed oatmeal would taste like? maybe a little grassyer.....it looks like oat milk......(not sure if that's the flavor i'm getting, never tried oat milk).....

i'm going to have to try a 50/50 split with barley, maybe with some dark stuff as an oatmeal stout......

i think i said in a previous post, maybe 50% oat malt, and 50% dark munich would be interesting....(at any rate i wouldn't reccomend 100% oat malt beer, but damn it smells good when it's boiling....maybe a hot drink or something?)

 

[bracconiere]

for the record next time i break down and 'buy' malt i'm going to throw 20lb's of oat malt on the tab, to see if it's because it's homemalted oats or just 100% oat malt....

i'll try to remember to dig this up then, and report back......think i got 60lb's of barley malt to brew with, so probably next month some time.....

 

[bracconiere]

@Jayjay1976 welp @IslandLizard wants to know your opinion on my oat malt! i know it's not done carbing yet.

but share, and don't pull your punches, as data says "an artists growth depends on accurate feedback"

 

[Jayjay1976]

@Jayjay1976 welp @IslandLizard wants to know your opinion on my oat malt! i know it's not done carbing yet.

but share, and don't pull your punches, as data says "an artists growth depends on accurate feedback"

Well my test beer came out really good, OG/FG exactly matched those predicted by my calc. Nice creamy aroma and a silky mouth feel, needs a bit of conditioning time but already a damn fine beer. @bracconiere seems to really know what he's doing.

The fresh malt did have a grassy aroma, but 2 weeks resting in a paper sack seemed to help it dissipate, and no apparent grassiness in the finished beer. Sweet cream aromas were apparent during the boil, coming out the airlock, and on the nose of the finished beer.

 

[bracconiere]

@bracconiere seems to really know what he's doing.

LOL, i wouldn't go that far. i assure you i'm wingin it! that's why i want some feedback.....

 

[bracconiere]

silky mouth feel

i'm going to have to try a oat batch and not add gluco to it.....anyone know if the creamy smell i get from the boil, is do to more complex sugars that i kill with my gluco enzyme?

(because i do have to say during the boil, the entire house smells like heaven!)

 

[Jayjay1976]

The more tasting and thinking I do, I suspect that what I perceive as a 'sweet cream' flavor is actually on the super-subtle end of the grassiness spectrum right where it dovetails with malt sweetness. A difficult flavor to describe but it makes sense if you think about a cow's diet. I know when our cows would get into a patch of bärlauch it certainly came through in their milk.

My donkey bridge to instantly recalling the impression of fresh cream flavor is to think back to a bowl of Star Wars C-3PO's cereal with whole milk. It's been 35+ years but I can still taste it.

Add fresh, malty oat cream to my grail of holy beer goodness.

 

[bracconiere]

right where it dovetails with malt sweetness.

this is why two heads are better then one. now i think, when i do my oat malt graff, i'll skip the gluco. hell a couple of 5 gallon corny only last a week i can handle the extra calories that long!

 

[Jayjay1976]

this is why two heads are better then one. now i think, when i do my oat malt graff, i'll skip the gluco. hell a couple of 5 gallon corny only last a week i can handle the extra calories that long!

That sounds suuuuper tasty.

 

[bracconiere]

That sounds suuuuper tasty.

yeah man, and i still really want you to send me a bottle of your apple butter oat malt stout!

edit: re-reading that it sounds sarcastic, but i'm serious! i want to try some beer from my malt, from someone that knows how to brew with it! that isn't BMC!

 

[Jayjay1976]

yeah man, and i still really want you to send me a bottle of your apple butter oat malt stout!

There will definitely be a few bottles headed your way.

Apples are 59 cents/pound around here, we've made up and canned about 50 lbs worth of apple butter so far. I'm planning a couple more batches this weekend just for brewing/distilling purposes. They don't have to simmer as long for beer making, and I'll use quart jars to save time. Also, I picked up a hand-crank peeler/corer which greatly speeds up processing the apples, though I might toss the cores in as well just to maximize yield.

 

[bracconiere]

though I might toss the cores in as well just to maximize yield.

LOL! you know my style!

 

[bracconiere]

There will definitely be a few bottles headed your way.

i just googled oat malt gap setting to refresh my memory, low and behold, it was me! and, then at the end, i see that! I'm still waiting! lol