re: Homebrewing: In-Process Thread

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I'll also add some oats

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Do you use flaked oats or naked oats?

I listen to a presentation recently by chad yakobson and he was saying he adds oats to all his beers, except the hoppy ones.

Something about oats helping the beer retain some mouthfeel in spite of the brett.

Just brewed an extract blonde ale today from AHS. Still waiting on some action from the airlock. No bubbles yet. But the good news is it was my second brew ever and significantly easier than the first time.

ETA: woke up this morning with airlock showing signs of vigorous fermentation

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. No grassy taste in this one. 6.5% abv and somewhere around 80 IBU.

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Cool....

I'll check out that AMA UT. Thanks.

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Do you use flaked oats or naked oats?

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I use old fashioned flaked oats and have had really good success with them.

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I listen to a presentation recently by chad yakobson and he was saying he adds oats to all his beers, except the hoppy ones.

Something about oats helping the beer retain some mouthfeel in spite of the brett.

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Yeah, most Brett doesn't produce glycerol (I think Chad mentioned that there is a study that cited one strain of Brett that produce minimal amounts) and glycerol helps with mouthfeel. On the flipside, sacc strains tagged as "saison" yeast typically are high glycerol producers and that is why you can run a saison down to 1.000 and not have mouthfeel issues. Although too many American brewers seem to think you shouldn't dry a saison out that much and produce these syrupy messes.

Thanks, found a few on eBay for $40-45, but both wanted over $30 for shipping.

My local place had 4 that he got from great raft, but he sold them

I am going to be brewing on Saturday if anyone in BTR wants to come by and IRL brew.

Going to start another sour project. I have had the dregs of a Jester King bottle fermenting in a starter for a couple of months and I am ready to pitch that into a beer. So brewing a basic Belgian ale then going to pitch the starter a day or so into fermentation with regular yeast.

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I have one going right now with some JK Boxer's Revenge dregs. It's about 5 months in and just starting to get funky.

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Mine smells great and has had a pellicule for a little while now. I am keeping mine in my sun room, so the temp has gotten pretty high recently which has sped up the process I think.

I cracked open one of my year old lambics bottled with champagne yeast and was very pleased. It was right around a year old when bottled and had been in the bottle for about 2 months. Not as clear as I had hoped for but the nose and flavors were way more complex than I had ever expected. It also has a nice funky finish.



Also, my 1 gallon spontaneous fermentation project is coming along very nicely. I haven't gotten any kind of mold growth, odd colors or off aromas. I'm going to split this and build it up into 2 gallons and see how that goes. If all goes well, I'll devote a 15 gallon barrel to this project and see how it taste in about a year.