Bricksh*tter - Oatmeal Russian Imperial Stout

[WishboneBrewery]

Malted Oats do need to be crushed, I think there only TheMaltMiller that sells them crushed, maybe Thrifty too.
Use a Blender, do it a couple of hundred grams at a time, or put them in a bag and bray them with a rolling pin

[Gricey]

Thanks for that, blender it is!

[WishboneBrewery]

They don't need to be powder btw.

[pantsmachine]

Excellent, thats a right proper HUGE beer. i'd try and keep 1/2 the batch for next xmas and the one after that. it will have developed fully by then. I'm Assuming you are bottling this? Its going to smell fantastic when its fermenting!

[Gricey]

pdtnc: vapourised it is!

pantsmachine: Bottle definitely. someone gave me a giant grolsch bottle (4 pints maybe?) that ones going away for donkeys. thie rest... as long as I can get away with, the longer the better. I find the best distraction tactic is more beers, ive done a hefe to take my eye off a robust porter and strong belgian.

[pantsmachine]

Nice one, bear in mind that these high gravity finishing RIS's will continue to ferment but at a vastly reduced rate when in the bottle. The long term bottles will need very little priming as the yeast will be working through the complex sugars over the years. I now chill my RIS bottles for a minimum of 8 hours before opening and pouring otherwise they can be a bit volcanic !

[Gricey]

Understood.

Do you think I'd be doing it a disservice by throwing protafloc in the boil?

[pantsmachine]

I would, just cause you can't see it doesn't mean you want it there.