In Zymurgy's March/April issue J. Wilson's Pearl Juice Oyster Oatmeal stout. I brewed following his recipe adding 6 whole oysters and 6 shucked in the last 20 minutes of the boil. I treated 5 gallons of mash water with 1tbs. five star PhAdjust for a mash Ph of 5.6. I added 1tsp gypsum to the 90 minute boil.
3 Tubes of WLP13 London ale in 1.063 wort, I got nice fermentation going at steady 68 degrees, but a little surprised there's not much kraeusen given the 2lbs flaked oats in the grist (not to mention the 2 drops fermcap in the boil). Do you think with the shells, the salt from the oyster liquor, and the added gypsum there's too much calcium? Not worrying here, just expected a little more blowoff. This is also first time trying this strain of yeast.