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Author Topic: Old fashioned oats - not converting?  (Read 916 times)

Offline BeerSeq

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Re: Old fashioned oats - not converting?
« Reply #15 on: March 30, 2024, 12:53:55 pm »
Well as usual I panicked over nothing
 Finally seeing a baby krausen a little over 36 hours in. I suppose pitching dry yeast directly into wort, which is something I admittedly haven't done in a while, just results in longer lag times than pitching a rip roaring starter of liquid. RDWHAH it is!

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Offline Drewch

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Re: Old fashioned oats - not converting?
« Reply #16 on: March 30, 2024, 02:48:22 pm »
...I suppose pitching dry yeast directly into wort ... just results in longer lag times than pitching a rip roaring starter of liquid.

It's very dependent on strain, batch size, gravity, temperature ... I've had similar lags, but I've also had dry yeast take off like a rocket.
The Other Drew

Home fermentations since 2019.

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Offline coolman26

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Re: Old fashioned oats - not converting?
« Reply #17 on: April 16, 2024, 05:44:50 pm »
Used old fashioned oats for the first time this weekend. I cooked the oats for a few minutes, dropped the temp and added a pound and a half of base. I let it sit at 128 for 15min. Brought it up to mash temp at 155, and added it to my mash. I underlet, so the during the 15 minutes the mash was hydrating. Stirred it all well and off to the races.
Jeff B

Offline HEUBrewer

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Re: Old fashioned oats - not converting?
« Reply #18 on: May 20, 2024, 06:56:04 pm »
When making my oatmeal stout I use old fashion oats that comprise 25% of the grain bill.  Never had an issue with conversion or a stuck mash.  I do mix the grains very thoroughly prior to mashing so the grist is vey uniform.   Not sure if that makes a difference


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