My local bottle shop, Gravity in Olympia. I've seen it in grocery stores around here as well.I've been looking for this. A while back I began researching naked oats that I would be using for a smoked porter. Someone told me that this beer featured naked oats and it's the only commercial example I know of that does. That's all I got for you. Where did you buy it?
I've seen Ninkasi at the Fred Meyer in Tacoma by Cheney Stadium.......Also when I was in Seattle on Pike Street, I saw they had it at a bar on the waterfront........I've been looking for this. A while back I began researching naked oats that I would be using for a smoked porter. Someone told me that this beer featured naked oats and it's the only commercial example I know of that does. That's all I got for you. Where did you buy it?
What was your hop schedule?Finally brewed an 8 gallon batch of this yesterday. First batch over 6 gallons that I've done and this might have contributed to poor efficiency. Measured at 69% compared to normal around 80%. Made change on the fly as LHBS did not have golden naked oats. They suggested adding small amount of C10. Ended up with these percentages:
72 % 2 row
10% Flaked oats
5% Roast Barley
4% Crystal 60
2.5% Crystal 10
Target was 1.072 @ 8 gallons but came in at 1.064 @ 8.5 gallons. Pitched 1.75l starter of Wyeast 1968 London ESB into 5 gallon carboy and a packet of Nottingham into the 3 gallon. Contemplating adding French oak chips to secondary of one or the other. Have a lot to learn and understand about yeast starters. Hard to believe that the 1.75 starter recommended by Mr Malty wouldn't effect flavor, gravity, and SRM of the beer since it,is such a large percentage of final wort.
My hop schedule was 1.75 oz at 60 min ( 43 IBU), and .5 oz at 15 minutes (9 IBU). 52 IBU total.thadass said:What was your hop schedule?
My batch is in bottles right now, waiting another couple of weeks for carbing and aging. I've tested... two bottles so far I think. Pretty good, but I actually liked the hydrometer samples I took during fermentation even more (I finished every last one of them).
I think just waiting for the carbonation and flavors to mellow and meld is all that's needed. some of the sharper green beer flavors sort of detract from the body right now, which is what I'm most interested in testing with the watered-out 1.06-ish OG. Curious to see if our batches will have similarity discrepancies vs the original.
As far as the starter, I'd imagine a lot of people would chill and decant a starter of that size.. depending on the beer I spose
Fermented at 64F on both the Nottingham and Wyeast 1968.What temp did you ferment at? Oatis should have a SG of 1.072 and a FG of around 1.015.
Good advice as it turns out! Despite steady hydro readings I'm guessing the 1968 had not fermented out as the bottles are gushers. No bottle bombs but something of which to be wary. Tasting side by side with an Oatis, the Nottingham is much closer. It lacks a little in mouthfeel, probably from the starting gravity difference. Both of the clones are more chocolately than the oatis. I prefer the 1968. We are hosting a stout tasting today with a mix of homebrews and commercial versions and styles. It will be interesting to learn others impressions.Beernip said:With that yeast I've found that it is great to start at 63-64* and let it ferment out about 70% when the krasussen just starts to fall and then slowly ramp up to 68*. It isn't a very flocculant yeast and can get an extra two points off by using my thief to gently swirl up the yeast cake at the bottom over the last few days. We have a few breweries in town (Ninkasi and Eugene City Brewing/Rogue) that use that yeast and get dumps on occasion. From what I've been told by those brewers the first few generations are not the best. Starting around the 4-9 generation that they reuse is optimal and they don't go over 13.