well i bottled some brew the other night followed all my instructions well sanitized. I realized I had a fridge out in the Barn that wasn't working so i figured given the cold weather we have had here in NC it would be perfect for lagering since it a dark naturally cool spot so what did i do...
I have a # of flaked oats that I'm going to use soon someone had told me about possibly roasting them but not sure properly How I should go about it... does any one have any other creative ideas with oats to get different results? All input is welcome and appreciated!
Dc
I was worried it was gonna be a train Wreck bit it actually came out great
Big thick lacy head decently a lot of smoky flavor but the #3068 Wyyeast covered it well along with the honey malt and brown sugar!
I have a # of flaked oats I haven't used from a precious recipe
Does anyone have any ideas as to what I could use them to brew I know I could possibly for a stout but any other ideas?
I do appreciate all the time and advice you guys gave found out today regardless of my choice all the grain has been bagged together so i guess i will have to bite the bullet on this one!
Well here's the recipie
2# 2 row
1# honey malt
1# flaked oats
1# crystal 60
1#peat smoked
1oz Mt hood at 60mins
Cinnamon sticks at flame put
And maybe some brown sugar
IM PUMPED!
Just got in all my brewgredients today!
2# 2 row pale
1# Honey malt
1# flaked oats
1# crystal 60L
1# peat smoked malt
1# Brown sugar
1oz mt. Hood
wyyeast #3068
cinnamon sticks
whirlflock tablets
what do y'all think
2 gallon test batch i might...
Well I'm currently building a late winter holiday brew and Was wondering if i use 1lb of smoked peat malt would it affect the flavor to bad i don't wanna go over board with the smoke flavor or aroma but the idea of this brew is to make you feel like your drinking around the bonfire! so prehaps...