Oatmeal Stout Yooper's Oatmeal Stout

[mtnagel]

Bottled mine today. 3 gal as is. 1 gallon "dry beaned" with coarsely ground coffee for a week and then more cold brewed coffee at bottling and 1 gallon aged with cocoa nibs for 1 week and then coffee extract at bottling.

 

[charles_english]

Bottled mine today. 3 gal as is. 1 gallon "dry beaned" with coarsely ground coffee for a week and then more cold brewed coffee at bottling and 1 gallon aged with cocoa nibs for 1 week and then coffee extract at bottling.

ooh, keep us posted on those variations.

one of the first things I thought of doing while drinking this stout was putting some nibs in there.

I'll bet all of those end up tasty.

 

[mtnagel]

Will do! Bottling day sucked with all those additions and basically bottling 3 different batches but hopefully it's worth it.

 

[rico567]

My first batch of this was brewed last Fall, and proceeded strangely. It was allowed to be in the fermenter for a month, after which it registered exactly the 1.014 on the hydrometer that it was supposed to. After a month's conditioning, it was a nice, tasty beer. Starting late in the Winter, probably February, I noticed a tendency for the bottles to foam up when opened, even when cold. This only increased over time. I brought up the last six yesterday, and left it on the table upstairs overnight. When I came down this morning, there were two necks blown off, a bit of stout on the ceiling, and various things wet down. I took the remaining beers outside, put on gloves, and lifted the caps. I got immediate foamout (although not violent) of about 1/3 of the beer.
I'm having a hard time understanding this, because the beer basically showed as fermented out when I bottled it. I used the standard 5 oz. of dextrose boiled in 2 cups of water to prime, bottled in regular commercial non-returnable 9 oz. longnecks (which is what most of my beer is bottled in).

 

[Yooper]

My first batch of this was brewed last Fall, and proceeded strangely. It was allowed to be in the fermenter for a month, after which it registered exactly the 1.014 on the hydrometer that it was supposed to. After a month's conditioning, it was a nice, tasty beer. Starting late in the Winter, probably February, I noticed a tendency for the bottles to foam up when opened, even when cold. This only increased over time. I brought up the last six yesterday, and left it on the table upstairs overnight. When I came down this morning, there were two necks blown off, a bit of stout on the ceiling, and various things wet down. I took the remaining beers outside, put on gloves, and lifted the caps. I got immediate foamout (although not violent) of about 1/3 of the beer.
I'm having a hard time understanding this, because the beer basically showed as fermented out when I bottled it. I used the standard 5 oz. of dextrose boiled in 2 cups of water to prime, bottled in regular commercial non-returnable 9 oz. longnecks (which is what most of my beer is bottled in).

Sounds like a gusher infection.

 

[bolus14]

Possible that you used too much priming sugar. If they were kept in 50-60 degree temps they would continue creating carbonation but very slowly over time.
I have had similar results with a blonde and saison, but never any bombs just more carbonation and foaming as I progressed through the bottles. Those were also supposed to be carbed to around 3 volumes so somewhat expected to have this happen.

 

[rico567]

Sounds like a gusher infection.

I concur with your assessment. This may be related to a bottle cleaning issue I discovered this Spring (see my recent thread posted in the "Bottling/Kegging " Forum: https://www.homebrewtalk.com/f35/my-bottles-did-need-cleaning-474853/).

 

[PeteNMA]

Hi yooper

I just got five gallons of this kegged today, split a ten gallon batch with a buddy. I added some cold brewed coffee into the keg (2oz coffee in 10oz water) and three whole vanilla beans. Fermented with WLP002, hit 1.018 FG from 1.058OG.

Sitting on the gas at 30psi right now and barely carbed yet, but a quick taster pint is absolutely delicious. I can't wait for this to hit its stride, will definitely be a rebrew in the future. I'd also like to try adding a little lactose and some cacao nibs, that would be delicious too


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[Yooper]

Oh that sounds really really good!

 

[PeteNMA]

I am champing at the bit to start drinking it. My brief taste to date shows that it's not too bitter or astringent, just dark and complex. Roasty and rich but no fruitiness.

The other 5 gallons will probably remain as the control batch.

I'm also very interested to see how this would do with some late hops. This batch got 3oz EKG at 7.6% FWH so it's balanced but there's no hop character. I think it might do very nicely with another EKG addition at 10-5 minutes.


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[newfiebrew]

Hello.... what would be a good dry yeast to use as I'm new to brewing and do not have a stir plate to make a starter? Nottingham or us-04???

thanks!

 

[orangemen5]

Hello.... what would be a good dry yeast to use as I'm new to brewing and do not have a stir plate to make a starter? Nottingham or us-04???

thanks!

You don't need a stir plate to make a yeast starter. It's just make things easier. You can continually shake it every couple hours. I've made this beer twice. First time using s-04 second time using the British ale yeast. Much preferred the one made with British ale yeast. Never tried it with the notty though.

 

[Moose_MI]

This is not intended to contradict orangemen5 as he is correct a stir plate is not required. I'm new and have added a variety of equipment in the 8 months I've been brewing. Nothing has been as valuable as the $40 I spent on a stir plate. Unless you are sticking to dry yeast or pitching on yeast cakes....get one.

 

[orangemen5]

This is not intended to contradict orangemen5 as he is correct a stir plate is not required. I'm new and have added a variety of equipment in the 8 months I've been brewing. Nothing has been as valuable as the $40 I spent on a stir plate. Unless you are sticking to dry yeast or pitching on yeast cakes....get one.

+1. I never actually made a starter without a stir plate myself. I bought one right away. Just threw an option out there. It's def worth spending the $40.
The best part is the starter makes itself while your at work. Most ppl can't continually shake it every couple hours due to being busy.

 

[TrustyOlJohnson]

Hello.... what would be a good dry yeast to use as I'm new to brewing and do not have a stir plate to make a starter? Nottingham or us-04???
Newfiebrew,
If I may make a suggestion, maybe consider Danstar Windsor. Its a british yeast that does leave some flavors behind and doesnt ferment as completly as Nottingham. You will be left with a lil bit more sweetness and body. SO 4 will be similiar, but will fermen a lil bit more out. And then SO5/Nottingham will have the most complete fermentation with no profile in the flavor.
thanks!

"Sometimes Im right half of the time ...."

 

[newfiebrew]

Could someone suggest a good stirplate and what size flask is best? I have read a review on the one at stirstarters.com and some say it struggles with large volume starters (2000ml or higher)???

 

[mtnagel]

I turned this USB fan into a stir plate and used hard drive magnets on the fan. Works great and I've made a gallon starter with no issues. Just make sure to match the stir bar size to the magnet and it will work fine.

I mostly use a 2L flask, but have a tall rubbermaid container with a flat bottom that has a 4L capacity for making larger starters if necessary.

 

[redshift76]

I turned this USB fan into a stir plate and used hard drive magnets on the fan. Works great and I've made a gallon starter with no issues. Just make sure to match the stir bar size to the magnet and it will work fine.

I mostly use a 2L flask, but have a tall rubbermaid container with a flat bottom that has a 4L capacity for making larger starters if necessary.

Same here, works great:

 

[orangemen5]

Could someone suggest a good stirplate and what size flask is best? I have read a review on the one at stirstarters.com and some say it struggles with large volume starters (2000ml or higher)???

I have the stir plate from stir starters. I've done 3L starters without a problem

 

[PeteNMA]

Hi Yooper

Have you (or anyone else on this thread) tried using a Perlick Creamer faucet to serve this? I've found that a straight pour from the picnic tap results in a good head but it disappears quickly, but if you top it off with some foam by just cracking the tap open then it lasts forever.

I'm going to be buying another tap anyway so was wondering if the creamer was worth it, or if it would be fine with a regular 525/630

 

[Jsslack]

My buddy and i have the 525 and it is great. A nice alternative to actually having a stout faucet.

 

[Keota]

Has anyone experienced a "yeasty" flavor to this beer? I transferred to a keg after two weeks of fermenting and the sample I tried tasted like yeast.

I know the OP said to ferment for 21 days, but I wanted to take some to my brother's this weekend so transferred after 15 days. Other posters commented that they transferred to keg/bottles after two weeks and reported no problems.

I have made several batches of beer before and I have never experienced this result after fermenting. Any advice/suggestions? Thank you.

 

[pricelessbrewing]

What was the og? Yeast were probably still active.

 

[Keota]

OG was 1.032.

I think you are right and the yeast was still active. It was my first time using 1335. All my previous batches of beer I used a different yeast and two weeks was always enough. I never experienced the yeasty taste before.

I guess I am still learning some things the hard way.

 

[pricelessbrewing]

Yeah 1.032 is much too early. I would suggest killing off the yeast, cold crashing, racking to another keg if possible and adding something to bitter it slightly and mask the sweetness. Maybe dryhop, or chocolate, or some cold brewed coffee.

 

[Keota]

Thanks for the help, pricelessbrewing.

I have never cold crashed before so I will give it a try. See how it works. How long do you suggest I let it sit at the cold temperature?

 

[pricelessbrewing]

Well make sure you kill the yeast off first, then cold crash to get them to compact at the bottom. I'd say three days minimum, up to a week at most. Won't cause any problems but the purpose will be completely done by then.

Alternatively if you try and wake the yeast up and let it finish, but you may have introduced too much oxygen and messed it up by racking to the keg. Someone else may have a better suggestion but I would throw a party and get that keg kicked just in case, since any problems will arise quickly and will probably just get worse with time.

 

[d2xx]

made this on 8-2 (sat). used wlp-007, made a 1.5l starter on a stir plate and it started fermenting in under 3 hours. keeping my fingers crossed mine turns out as well as a lot of these have.

Thanks Yooper

 

[bunt1828]

What did I do wrong?

I brewed this up in June (followed recipe except scaled up to 6gal and a lower efficiency) and have had it on tap for a few weeks now. It tastes AMAZING but has no head whatsoever, and any foam I am able to create by pouring straight down the middle of the glass (which isn't much) fades quickly. What could cause this? Is it just not carbed enough? I've got it set at 12psi right now which is my normal serving pressure. The other beers on tap are fine (one was added much later) and don't have any oats/wheat while this one has 1.3lbs.

I was planning on entering this in my first competition next month (probably still will) so I'm pretty bumbed. Any ideas?


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[Yooper]

What did I do wrong?

I brewed this up in June (followed recipe except scaled up to 6gal and a lower efficiency) and have had it on tap for a few weeks now. It tastes AMAZING but has no head whatsoever, and any foam I am able to create by pouring straight down the middle of the glass (which isn't much) fades quickly. What could cause this? Is it just not carbed enough? I've got it set at 12psi right now which is my normal serving pressure. The other beers on tap are fine (one was added much later) and don't have any oats/wheat while this one has 1.3lbs.

I was planning on entering this in my first competition next month (probably still will) so I'm pretty bumbed. Any ideas?


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Did you use flaked barley in it? That's what I use in it for head retention.