Hey guys I'm not sure if the picture is gonna be of any use cause you can barley see what I'm talking about in my picture. But basically in my bottling bucket I noticed some shiny swirls on the surface of my oatmeal stout. I poured in my priming sugar which I used a corn sugar mix with water and siphoned the beer from carboy to bottling bucket. Not sure if its normal or not. I tasted the beer and it taste fine. Just not sure if this will evolve into s problem latter.
Here is the recipe
Better Not Pout Stout — Ben VanderMeer
(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.020
IBU = 21 ABV = 6.1%
Best of Show, Great Arizona Homebrew Competition
Ingredients
10.5 lbs. (4.9 kg) US 2-row malt
1.75 lbs (0.79 kg) crystal malt (80 °L)
5.0 oz (0.14 kg) black patent malt
7.0 oz (0.20 kg) chocolate malt
4.0 oz (0.11 kg) roasted barley
6.0 oz (0.17 kg) flaked oats
5 AAU East Kent Goldings hops (60 mins)
(1.0 oz./28 g of 5% alpha acids)
0.5 oz. (14 g) Cascade hops (15 mins)
1.0 lb. (0.45 kg) clover honey (15 mins)
1 tbsp. cinnamon (15 mins)
1 tbsp. nutmeg (15 mins)
2.0 oz. (57 g) freshly grated ginger (15 mins)
2 tsp allspice (15 mins)
0.75 tsp. cloves (15 mins)
orange zest (from 3 medium sweet oranges) (15 mins)
1 tsp. brewing salts (in brewing liquor)
1 tsp. Irish moss (10 mins)
2 packets of Danstar Nottingham dried yeast
Step by Step
Oatmeal stout base. Mash 60 minutes at 155 °F (68 °C). Collect 7.0 gallons (26 L). 90-minute boil. Ferment at 68 °F (20 °C) for 7 days, secondary at 68 °F (20 °C) for 7 days.
Thanks guys
Here is the recipe
Better Not Pout Stout — Ben VanderMeer
(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.020
IBU = 21 ABV = 6.1%
Best of Show, Great Arizona Homebrew Competition
Ingredients
10.5 lbs. (4.9 kg) US 2-row malt
1.75 lbs (0.79 kg) crystal malt (80 °L)
5.0 oz (0.14 kg) black patent malt
7.0 oz (0.20 kg) chocolate malt
4.0 oz (0.11 kg) roasted barley
6.0 oz (0.17 kg) flaked oats
5 AAU East Kent Goldings hops (60 mins)
(1.0 oz./28 g of 5% alpha acids)
0.5 oz. (14 g) Cascade hops (15 mins)
1.0 lb. (0.45 kg) clover honey (15 mins)
1 tbsp. cinnamon (15 mins)
1 tbsp. nutmeg (15 mins)
2.0 oz. (57 g) freshly grated ginger (15 mins)
2 tsp allspice (15 mins)
0.75 tsp. cloves (15 mins)
orange zest (from 3 medium sweet oranges) (15 mins)
1 tsp. brewing salts (in brewing liquor)
1 tsp. Irish moss (10 mins)
2 packets of Danstar Nottingham dried yeast
Step by Step
Oatmeal stout base. Mash 60 minutes at 155 °F (68 °C). Collect 7.0 gallons (26 L). 90-minute boil. Ferment at 68 °F (20 °C) for 7 days, secondary at 68 °F (20 °C) for 7 days.
Thanks guys