This thread has taken a turn, but I want to bring it back and comment on how awesome this recipe is. I kegged (for the first time ever) this recipe, Yooper's Oatmeal Stout, and since I am amongst the impatient on this forum, I have only had it force carb'ing for 24 hours @ 25 PSI / 40 degrees, which means, it is not yet carbonated..but I pulled a sample anyway and...well....MIND = BLOWN!
I am thinking a lot came together when I brewed this....water chemistry especially...but not to discount how well put together the grain bill / hop additions are. @Yooper, you nailed this one!
The aroma is roasty and sweet, the taste/mouthfeel is creamy, sweet, malty, and roasty..hints of chocolate, coffee, and caramel....BLISS.
Nothing else to say except that this will be a holiday (maybe more) tradition from now on.
Thank you for the kind words- we love it too and I'm really happy with this recipe.
Not trying to be an ass, I am looking for knowledge; why would I want to let it finish?
No, I cannot tell the difference, you are correct. But I am trying to improve my process and be more consistant. I don't have anyone locally who can help me on my system, so I really only have this forum and Google (which sometimes can be bad because I will read two different things). I dont care for the other forums. Thank you for your help.
I love that you are trying to improve your process- but this is the recipe database, which is a repository for proven recipes, not a class on basic or advanced brewing techniques.
The rest of the forum is broken down into appropriate categories for these questions and answers, and that is a great place for questions about bottling before FG is reached, and why not to do that; or for questions on yeast attenuation. Please feel free to ask any questions at all in the forum, as that is what it is there for. The recipes database and thread is for those good recipes, and specific questions about the recipe itself and not for brewing questions.
Thanks!