Recent content by tmmoore52

Flaked barley! Someone mentioned that to me before, but didn't have any on hand. Thanks for the input! My next round will either be a stout or a barley wine (vey different, I know) but need to go through some of my "existing stock" first😜 Connor Lingus Oral Surgeon

Sorry, should have clarified: I added the oatmeal to the mash. I guess if I added it to the fermenter I'd put it in the oven at 170* for about 20 minutes. That's not enough to kill all bacteria but it's cool enough not to seriously roast the grain. I may try that next time in a gallon fermenter...

I just brewed a London Porter. I finished up yesterday and pitched in the yeast at about 6pm yesterday. The airlock is bubbling like mad! Every 3-5 seconds I'm getting activity! I added some extra oatmeal because I was told by a fellow brewer it would give a little extra mouth-feel. Wish me...

I was going for "Big Test Icicles" English Pale Ale, but since it turned out so weak and light, I'm going with "Big Sissy". Sent from a 1956 Chevy near Omega Centari on my iPad

I started primary fermentation 8 days ago. There's little krausen on top and I've seen no bubbling in the airlock. I've kept the brew at at constant temp of 64-65 degrees in a closet. At this point do I pitch it or keep going? Sent from my iPad using Home Brew