I'm glad it turned out well! I don't add the yeast nutrients, but I do make a nice starter, and it usually works.
Milk Oatmeal Stout - FG 1.034 - no sign of fermentation for 5 days.
- Thread starter jharres
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jharres
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Ok, few month later update... This has actually turned out to be one of the better beers I've brewed. After a couple of months of aging, it's quite nice, although I don't think the oatmeal part came through as much as I'd have liked. I took a few bottled to our local homebrew club meeting and it received great reviews, scoring as high as 40 for a sweet stout.
My next step is to try an all grain version of this. Hopefully the oatmeal will come through better with a true mash instead of just a steeping.
One thing that I need to figure out is what kind of yeast to use. With the combination of the WLP002 and the Nottingham, I think I got the best of both worlds, in that I got the light fruitiness and esters of the WLP002 and the dry finish of the Nottingham. I suppose I could pitch WLP002 and monitor it until it gets close to done, crash it and then finish with some Nottingham, but I'd rather just use one yeast for predictability. Anyone have any suggestions?
My next step is to try an all grain version of this. Hopefully the oatmeal will come through better with a true mash instead of just a steeping.
One thing that I need to figure out is what kind of yeast to use. With the combination of the WLP002 and the Nottingham, I think I got the best of both worlds, in that I got the light fruitiness and esters of the WLP002 and the dry finish of the Nottingham. I suppose I could pitch WLP002 and monitor it until it gets close to done, crash it and then finish with some Nottingham, but I'd rather just use one yeast for predictability. Anyone have any suggestions?
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