Oatmeal Stout | Tips from Short Circuited Brewers
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- Опубликовано: 29 июн 2020
- RECIPE KITS: www.atlanticbrewsupply.com/se...
CLAWHAMMER BREWING SYSTEM: www.clawhammersupply.com/?aff=5
Short Circuited Brewers: / @shortcircuitedbrewers
Recipe:
7 lbs Maris Otter
1 lbs 8.0 oz Flaked Oats
1 lbs Crystal 45
1 lbs Pale Chocolate
8.0 oz Roasted Barley
1.50 oz Fuggle Pellets [4.30 %] - Boil 60.0 min
0.50 oz Fuggle Pellets [4.30 %] - Boil 10.0 min
1.0 pkg Whitbread Ale (Wyeast Labs #1099
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Great looking beer! Glad the tips helped out! I have been doing the closed-loop transfer for a while now. The keg as an airlock is a new one for me. I recently thought why wouldn't it work and sure enough it does!! Thanks for having me on Martin!! Cheers👍🍻
It’s such a good tip, this is not the last time you’ll see it in action. Thanks Brian!
That is a genius method, using the fermentation process to fill the keg with Co2.
Just out of interest...
If you don't use this process and didn't splash the beer during transfer, how much oxygen would actually get dissolved into the beer?
Shouldn't transfer occur just before full attenuation so the yeast uses the last bits of O2 if any did get transferred and pressurise the keg?
@@UrbanOutcasK there is no oxygen, the keg Is purged with CO2 from the fermentation. After that you do the closed loop transfer and follow the same steps I showed. The beer is fine fully attenuated as it would be the same as transferring a beer to keg from any other fermenter. 👍🍻
Great video as always and great to see Brian with his ideas!
Gonna need to watch this one a couple times.
Brian is a master! Love watching your videos Martin!! Keep up the good work!
Enjoyed the vid. Brian is the man. Great heart, always willing to share. Cheers
Cheers Martin and Brian! A fantastic video from you both! Cheers!
Thanks Aaron! 👍🍻
Great beer! Will try this recipe.
I see the starting of a nice stash Sir. Keep it going! 🙂🍻
I need to start doing closed transfers. I have given the keg purge spunding valve method a lot of thought. I would need to buy an extra keg or two since I would be tying up a keg for the whole fermentation.
Loving this channel. Im intrigued by the closed transfer bit. But feel i need to watch it a few times to get it clear. Fantastic video. Keep up the good work. Lots of funnys in the tasting again with the young fella
Thank you!
ive been transferring closed beers now for a few months! it wokrs great
My two favourite BrewTubers in one video. Awesome!
Thank you!
Good jobs guys!
Watching your videos got me inspired and I have just started home brewing and have completed my first brew. I love your videos and they have been a great help to me especially with the Kolsch I brewed. I absolutely would love to hear a review on the beers you have brewed so far favourites and how some have aged, as I am currently deciding what to brew next! I think it would be a great little half way point review :)
Thank you. And this is a really good thought for a video idea.
Martin, here´s Juan from Argentina!
Very big fan of you and Brian! I made an electric homebrew system similar to the Clawhammer Suply and I´m brewing every week (don´t panic, I´m not going to brew 99 in 99 weeks :D) Cheers!!!
hey Martin love your brew Channel. On The Oatmeal Stout how long for the first fermentation and second fermentation
LOL playback at 1.25...
This really is one of the most helpful brewing channels out there, love your work.
My two favorite homebrew channels in one video.🤯
👍🍻
Congrats on 1 year! 🍻
Thank you! 🎉
Great video as always! Only other tip I'd add is purge the line completely with beer from the fermenter BEFORE hooking it up to your keg post (can be done by simply depressing the inner poppet with a sanitized finger). Yes it's only a little bit of oxygen left in the line...but with more oxygen sensitive beers you WILL notice a difference. Cheers!
Haha his look when she said it's so dark.
🤨
Another great video and stunning beer that I want to try...but not enough weeks in the year. Cheers Martin (Matt C).
Yeah this one didn’t last on tap long.
That oatmeal stout looks yummy! Looking forward to the tropical stout as it’s a mystery to me. BJCP says it’s sweet and fruity. I wonder if you’ll use a lager yeast, say a good German one…
Great video as always! Sláinte ☘️🇮🇪
Great video as always I would love that you give lauren a sample of the milk stout and compared the oatmeal and the milk one
I'm not going to lie.. that oatmeal stout is GONE so I can't do a comparison. It was soo good.
I drank pretty much the whole batch 🤷♀️😂
I've started using this method of harvesting Co2 during fermentation to purge and pressurise my keg. Then closed loop transfer. Its so much easier as it doesn't have to be watched. You can just walk away and come back later to a full keg. Easy to replace the keg with a cleaned, sanitised, and purged PET bottle to collect any remaining beer after the keg is full. Last couple batches I've gotten a full keg and a 1L PET bottle for sampling. Definitely one of the best perks from using a fermzilla
I really like that aspect too. Make 6 gallon batches then have a completely full keg and a bottle to quick carb to test the beer! 👍🍻
That’s cool. Is there not a danger that the unattended keg gets so full there’s beer all the way up the gas tube inside the keg?
@@TheHomebrewChallenge you can let it go until it gets into the gas line. It doesn't hurt anything. You have a quick carb it uses the gas post to return the beer while carbonating.. 👍🍻
@@TheHomebrewChallenge once the transfer is started the beer is fed by gravity. Once the keg is full the beer will start up the gas line but there won't be enough pressure to push it back into the fermenter.
I usually pressure the PET bottle slightly higher than the FV then attaching the gas line to balance pressure will push any beer back info FV.
I JUST tried the closed transfer from a carboy to the keg. It really worked amazingly well.. the only problem I had was getting the transfer started. I had to force the the flow with my CO2 supply (what I call the juice box method) to get the siphon started. Then quickly pull the CO2 supply off and plug in the outflow from the keg. If you have any better suggestions I’d love to know them. It wasn’t easy.
I love this tip from Brian. Thank you again for this video. Question though, can this also be used as a great failsafe to have an additional pressure relief valve in the mix from the keg? Just incase something goes wrong with the Spunding Valve?
Yeah. I did try that for a little bit with two spunding values. One from the fermenter to the keg and a second one on the gas out of the keg.
Hi there Brian!, thanks for sharing your recipe! :-) One question, for a 4 gal batch, how much water and grain in total would you consider the ideal ? Thanks for your help! (thanks for the grain %s btw, those help a lot!)
First? Great channel, btw, using some of your recipes now, taste great!
Cool, glad they are working out.
I tried this recipe this weekend actually. My yeast was a bust though. The Whitbread ale yeast hasn’t done anything and it’s day 4 now. I went on google and it would appear many people have had similar issues with this yeast. I gonna leave it beer for two weeks. Maybe the yeast will surprise me. But I think next brew day I’ll do this again but use a different yeast.
I was on the fence but, nope, I’m off it. Time to buy myself an all-rounder.
What is the song? Lol awesome channel keep up weekly
Thumb up 👍👍👍 same as always mate keep up the GOOD JOB 👏👏👋
Thanks 👍
This video is what I always want to know about close transfer. Is there a diagram or something like that?
Great video, love both of your channels! I ferment in 3 gal glass carboys and serve in 2.5gal kegs. If I tried to capture CO2 from my carboy into my keg, then transfer to keg when fermentation is 75% done and put the spunding valve in the keg to naturally carbonate, would it work? Would there be any risk of cracking the carboy? I know transfer won’t be closed loop, but I’ll reduce the oxidation risk and won’t use CO2 from my tank.
I’d be concerned about building up any pressure in the glass carboy. But transferring to a keg when 75% done then pressure fermenting from there would be a good idea. Any oxygen from the transfer from carboy to keg would be consumed during the remaining fermentation.
Could you please also add the malt note in eu measurement?
What was your water profile on this? I was looking into making a imperial coffee stout and think low mineral might be my route
Hello, someone on a brewing facebook group said that, the outs needs to be mash separately first. Can anyone tell more about it
What’s the recommended water profile for this style?
We haven't seen your Unibrau in a while - do you still use it?
In the recipe it says to use 15 quarts of water in the mashing. Is this a 3 gallon batch or is it 5 gallon where you top off in the sparge?
I would love to make this but the grain bill in the description does not match what you say on the video. Please can you clarify?
Great job re-using your CO2. With the lack of ethanol production (and its byproduct CO2) costs for brewers was increasing. Of course you (and Ken Grossman at Sierra Nevada) now have a solution.
Nice collab! Do you need the two vessels to be approximately the same size, or does the pressurized CO2 in the keg simply prevent a vacuum forming?
Differing size vessels should be fine I think?
Interesting, I went for a different take with mine: went out of my way to get a little bit of coffee and dark chocolate notes, is bottle conditioning right now.
Hello from Ukraine). Cool channel!!! I always look. I'll try dunkelweizen tomorrow.
in Russian it is Овсянный стаут ("ovsyannyy staut") :)
Good luck!
I'm assuming the "without any trace of coffee" part in your style intro is personal opinion. BJCP notes coffee in aroma and flavor.
What chiller do you prefer to use? I am currently thinking to switch from immersion to plate. Would like to hear your opinion.
That’s the switch I made too. Plate chiller means no stirring so that gets my vote 😄
Hi Martin,
just to make a point (not criticism) about the transfer method: first you assume that all the oxygen including that in the air from the headspace is either consumed during the growth phase (aerobic) or pushed out into your receiving keg and out the spunding valve when open. You have around 5 liters fermenting liquid volume with over 20 liters air headspace PLUS another 20 liters air volume in the keg all at 21 vol% oxygen. The density difference of CO2 and air (1.5x) would not result in a defined phase separation like you imagine as oil and water and significant admixing occurs. My rough estimation is there is a lot of oxygen remaining in your closed system!
Curious on the actual math. Fermentation produces A LOT of C02, like more than 40L worth... even with mixing of C02 and atmosphere, you'd think the continuous introduction of C02 would eventually win out and reduce 02 levels to a point of no real concern.
Easy solution is to use fermentation C02 to purge kegs full of sanitizer, then hook up spunding valve to harvest C02 (to be used for transfer). There's probably even still enough C02 produce to further naturally carb the beer.
Can I ask if you put the Flaked Oats through the mill along with the rest of the grains ?
No. Flaked oats shouldn’t be milled.
@@TheHomebrewChallenge Thank you
Seen pretty much every video you have. Now why the scooby doo towel lol great looking stout to btw
Thanks. Sorry to see Spongebob go but it was time!
@@TheHomebrewChallenge what do you use the towel for?
Just wiping down surfaces and cleaning up.
Sry but what was with that spongebob scoobydoo thing?
Martin your not quite your full self in this weeks video... like youve missed a nights sleep.??
brilliant video im gona ask for one of those for xmas
fermzilla that is
🤣 Many of these videos are filmed with a 6am start.
Would have been good to see the transfer happen.
Yes it would have
Nothing really to see. Unless you want to watch the beer slowly drain down in the fermenter? It was actually transferring when I hooked up the connection and purged a little pressure from the keg.
@@ShortCircuitedBrewers I've recently started doing closed transfers. I guess about 5 so far. How long does it typically take? I haven't really timed my transfers, but I had to guess I would say about 25 minutes...
@@pschannel6685 that sounds pretty close to normal.
What is the micron on the basket?
400
@@ShortCircuitedBrewers do u think a guy could use a 300 micron?
@@leroygross9144 sure just might clog a little easier. If you are recirculating.
o a t e
Descriptor? Isn't there another word for that?
Tropical stout, perhaps?
🧐
Who thinks it's out of order that RUclips have taken Craig tube off the air for no reason.
I want to dislike this video but I like your videos. please for me make an oatmeal stout that tastes like oatmeal. Or just an oatmeal beer