Samuel Smiths Oatmeal Stout

[Wez]

Voss - have a good un Bud!

[Vossy1]

You wouldn't be able to drink a week after kegging if you used Windsor Vos, I think the only yeast available to you is SO4

[Wez]

S04

get in pitched
get it fermented
get it drunk


s04....done!

[DRB]

Have a good day vossy .

[Garth]

how the brew going Vos?

[mixbrewery]

Just got my roasted Barley and it's whole
Will I have to tenderise it with a bit of persuasion from a rolling pin or coarse grind in a grinder

Have you got one of those shiny pasta makers ?
I've heard they do an ok job for a small amount of grain.

[prodigal2]

MMMMM stout.
Have a good one V, and take it easy, don't make the back worse than it is

[delboy]

Have a good one vossy, btw did you decide if you are going to add aroma hops or not??

[Vossy1]

No aroma hops DB though I'd stick with tradition...just this once

Just approaching the boil. I decided to use full volume for batch sparge 1, and I may have taken a big hit on the gravity....I'll know more in 1.5 hrs

[Wez]

Vossy you're late reporting in......

(not fell asleep have you )

[Vossy1]

Vossy you're late reporting in......

(not fell asleep have you )

Took my time today and for a complete change had a few brews during the brew

[Wez]

nice one, don't forget pics, it's the law.

[Vossy1]

Well that's my first stout out of the way, and very enjoyable it was too.
Had a couple of changes to the brewery today and both worked well

I decided today that instead of adding an additional quantity of liquor to the first batch sparge at the end of mashing, that I would add all the liquor from the off, and it worked o.k

I always take samples from my runnings. 1st batch sparge were at 15.5 brix, 2nd @ 6 brix and combined pre boil @ 10.6.
I also take readings throughout the boil, and they included, 11 brix @ 57.5ltr and 11.8 brix @ 53.75 ltr and finally 12 brix @ 53ltr which is pretty much spot on.

Problems, well, I heated the liquor to a pre strike temp of 45 deg c assuming it would come down to 40 deg c for the oat rest...wrong.
It stayed at 43 deg c throughout the rest, partly aided by me overheating the HE prior to recirc

Apart from that, the colour was just too light during the 40 deg c rest. I should have expected this as I was already concerned that I hadn't crushed the roast barley enough. So I fished out most of the floating barley kernals and crushed them 'ish' in a pestle and mortar prior to adding them back into the mash. The colour soon changed

The new changes to the V1 brewery



The new 12" Morebeer FB in the copper



Changes to my Hop and Grape false bottom. I have replaced the long legs with M3 x 12mm button head bolts, held in place by M3 spring washers and M3 nuts, all ss, naturally

This was also the first outing of my new Morebeer pump as the recirc pump in the HERMS and it behaved perfectly, even when I cranked the flow rate up deliberatley (to test it) using a mash that contained oats

These pumps are oh so quiet

Mr Bracken taking advantage of the heated wood, where the runnings collection vessel has just come from



Too vigorous a boil

[PGSteamer]

Very, very shiny Nice pics.

Does that fancy box of electronics above the plate chiller give a temperature readout?

Also is the Hop and Grape false bottom used in the lauter tun? Is the lauter tun shiny too

[Vossy1]

Does that fancy box of electronics above the plate chiller give a temperature readout?

Hi PGS, Yes. It's a PID control box. The left hand PID/display (which is off) controls the recirculation temps for my HERMS system during the mash.
The right hand PID/display shows and controls the temp of the boil in the copper.

Also is the Hop and Grape false bottom used in the lauter tun? Is the lauter tun shiny too

Yes it is and the H&G lauter/mash tun is shiny too

I think Hector would like Mr Bracken...i'm not too sure if his affections would be reciprocated though

In a breakfast or lunch sort of way
Ah, just re read, and I think Hector might be amorous

There is a lovely smell coming from the fermenting Stout this morning mmmm