Oatmeal stout, can I use rolled oats?

[David Edge]

Vossy1:
>Can you rest the entire malt quantity ?

Oh yes! The only reason for me doing a separate smaller mash at 40C is that I have no way (eg Herms, RIMS) to raise the whole mash to 66C. If you're brewing 25 litres and using the standard Brupaks mash tun you should be able to raise it by adding water no problem.

Sorry - should have made that clearer.

[Vossy1]

Excellent...cheers David

[David Edge]

And for those wondering how to deal with a stuck mash, here's a few ideas. The brew was an oatmeal stout, which was names 'Poodlestabber' after the event.

Ladle from mash tun

into a cloth stretched over a jam pot

or sieves in saucepans

and mess about with kettles.

[Vossy1]

That looks like an absolute nightmare DE

When my false bottom failed I threw in the towel and binned the brew.

I left it in the kitchen all day as I could'nt bring myself to play with it out of sheer disgust

[Frothy]

nightmare, on the last brew I took the advice of blowing back up the tap. Fortunately I thought about it for a moment and decided to connect a hose and blow on that instead

Frothy

[Vossy1]

On the odd occasion I have had a stuck mash, it's gone straight into a grain bag suspended in a fermenter, they have to be about the most reliable lautering system for my money

Probably quite right too

[J_P]

Just to let you know that the Beta Glucanse rest worked a treat, the mash was as easy to sparge as a malt only mash.

It wasn't my best efficiency however I did manage to turn in 21 litres of 1.063 wort. I got myself all confused (read drunk) when adding the sugar to the boil and though I'd tipped in a pound bag rather the kilo that was then in the bottom of the boiler . I thought that we may end up with an imperial stout - to which my mate replied "It's more like a metric stout", hence metric oatmeal stout was born!

I tried a flying starter and pitched an extra sachet of yeast to take care of fermentation

[Vossy1]

I tried a flying starter and pitched an extra sachet of yeast to take care of fermentation

Better be careful, it'll be walking up the stairs in the middle of the night

[J_P]

I tried a flying starter and pitched an extra sachet of yeast to take care of fermentation

Better be careful, it'll be walking up the stairs in the middle of the night

Perhaps I need to take a leaf from SteveD's book and go and get my axe from the shed just in case

When last seen the trubby krausen had risen and it was kicking out CO2 so fast the surface was fizzing!

[Vossy1]

Glad to here the mash was easy