Brewing Master

Question:

: :  Is this normal for oatmeals?  I don’t get this on other type of brew. : : Yes quite normal. Don’t try to carbon pressure filter it : Oatmeal stout can be nasty thick stuff. However, I imagine that is : the plan. ;-} What are you folks *doing* with the oatmeal, exactly? —

Response:

What are you folks *doing* with the oatmeal, exactly?

Putting it in the mash.  You don’t think we’d eat it raw for breakfast, without benefit of barley, do you? Just mix it in.  ONe batch i put it on top, after the initial water for the protein rest, and poured in boiling water to raise the temp.  It did the oatmeal thing, and suddenly i had 18 gallons of mash rather than 8 plus water.  Fortuneately, i had another cooler around to let it do the rest of its mash.  Sparging, as you can imagine, was a pain.  On the other hand, it took best of show . . . — R E HAWKINS

Response:

- Hide quoted text — Show quoted text – Path: news0.cybernetics.net!newsjunkie.ans.net!howland.reston.ans.net!europa.chn t.gteg sc.com!usenet.eel.ufl.edu!hookup!romulus.ott.hookup.net!noc.tor.hookup.net !news Newsgroups: rec.crafts.brewing Organization: HookUp Communication Corporation, Oakville, Ontario, CANADA Lines: 33 NNTP-Posting-Host: krekuta.tor.hookup.net Hey All,       I have brewed several 5 gal. batches of Oatmeal, differing the recipes, but one thing remains the same.  After everything is mixed and the yeast has been pitched, the first 12 hours produces a sediment on the bottom HALF of fhe carboy.  There is no visible yeast activity in the first 36-48 hours, but then it really kicks in.  At the end of a 1 week primary fermentation, the sediment fills about the bottom fifth of the carboy.  This makes for a hell of a siphoning mess, cuz it’s hard to keep from disturbing that sludge.       Is this normal for oatmeals?  I don’t get this on other type of brew. Thanks in advance for any comments BCT *  Brian C. Thomas     *  Department of Biochemistry *  University of Kansas *  ’Biochemistry: The Splice of Life’ Yes quite normal. Don’t try to carbon pressure filter it either. It took five hours to filter ten gallons of my last batch. Let it ferment at a slightly lower (55-65F) temp for about two weeks. Rack it. Ferment another week at least. Rack again. Let that settle a couple days. Bottling is relatively sediment free. Oatmeal stout can be nasty thick stuff. However, I imagine that is the plan. ;-} Kel Rekuta

Well that answers a riddle I had then! Made a light ale with about a pound f oatmeal in it just to see what would happen and it took what appeared to be about 4 days for the ferment to get going and we had all the joy of watching that light beer sediment to heck and back too! Brew your own beer, it’s the right thing to do and the tasty way to do it! Kevin

Response:

Hey All,         I have brewed several 5 gal. batches of Oatmeal, differing the recipes, but one thing remains the same.  After everything is mixed and the yeast has been pitched, the first 12 hours produces a sediment on the bottom HALF of fhe carboy.  There is no visible yeast activity in the first 36-48 hours, but then it really kicks in.  At the end of a 1 week primary fermentation, the sediment fills about the bottom fifth of the carboy.  This makes for a hell of a siphoning mess, cuz it’s hard to keep from disturbing that sludge.         Is this normal for oatmeals?  I don’t get this on other type of brew. Thanks in advance for any comments BCT *  Brian C. Thomas       *  Department of Biochemistry *  University of Kansas *  ’Biochemistry: The Splice of Life’

Response:

- Hide quoted text — Show quoted text – Hey All,    I have brewed several 5 gal. batches of Oatmeal, differing the recipes, but one thing remains the same.  After everything is mixed and the yeast has been pitched, the first 12 hours produces a sediment on the bottom HALF of fhe carboy.  There is no visible yeast activity in the first 36-48 hours, but then it really kicks in.  At the end of a 1 week primary fermentation, the sediment fills about the bottom fifth of the carboy.  This makes for a hell of a siphoning mess, cuz it’s hard to keep from disturbing that sludge.    Is this normal for oatmeals?  I don’t get this on other type of brew. Thanks in advance for any comments BCT *  Brian C. Thomas *  Department of Biochemistry *  University of Kansas *  ’Biochemistry: The Splice of Life’

Yes quite normal. Don’t try to carbon pressure filter it either. It took five hours to filter ten gallons of my last batch. Let it ferment at a slightly lower (55-65F) temp for about two weeks. Rack it. Ferment another week at least. Rack again. Let that settle a couple days. Bottling is relatively sediment free. Oatmeal stout can be nasty thick stuff. However, I imagine that is the plan. ;-} Kel Rekuta

Response: