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First taste, oatmeal stout V2. 25 days bottled, I'm expecting to leave it another couple of weeks. Pretty pleased, and definitely an upgrade on V1, I toned down the choc malt a tad, and all the better for it, I think .

Right, I'm going ahead with batch 2 today. :D Recipe as above, except choc malt pulled back a bit from 240 g to 190 g. This time, will use Notty yeast. Last time I used M42, which didn't work at all after 2-3 days, so I had to do an emergency re-pitch with US-05; obviously not ideal.

Thanks for that, Stu, ties in with my thinking. All I will say, based on past experience, is that I trust it will improve a bit more yet; I'm trying to lay off the rest of the batch for a while! And, as I said, I'll tone down the choc malt just a touch. I really like an oatmeal stout, but I've...

Well Stu and I have exchanged beers, and I'm sure you won't be surprised to hear that his beer is excellent. But clearly, attention has to be paid to his comments about both the oats and the choc malt. For me, my beer has still a bit too much chocolate, and would be better be described as a...

Unless you store your beer on a window-sill, :rolleyes:, I'm yet to be convinced that the colour of beer bottle glass makes a damn of difference.

Two-thirds of a pint is common in London (and doubtless other cities too), partly, I assume, to disguise the eye-watering prices!

Tried a bottle of this last night, and really pleased! It is quite chocolatey, but tbf that's a lot more choc malt than I've used before. But not so chocolately as some commercial beers I've drunk. Decent head on it too, which is something I've found difficult to achieve in oatmeal stouts in the...

The Wine Loft is open, but only Wednesday to Saturday. I use it regularly. Have used Julie's too, but it's quite a bit further from me.

I'd echo that, and add that unplated brass chain (if you can get it) is much better than plated.

All I can say is that OG, temperature, and storage are exactly the same as every other yeast that I've used which has given no problem.

I doubt a pitch rate issue, aren't yeast quantities usually based on a nominal 23 litre batch? My standard batch size is only 15 litres, and in the case of the IPA I mentioned, only 12. I used M15 once too, and that wasn't good either.

Funnily enough I was chatting to a mate about the 380 triples, I remember a guy I worked with had one, all black, and looked really smart. I passed my bike test in 1979, and I've had a bike on the road pretty continuously since then. But my current bike is my last, I think! :D my ageing, but...

Never a big success, and results have varied from 'drinkable' to flop. I know I've read other posters here swear by Liberty Bell, for example, but I've tried it twice without success. And the other day I brewed an IPA (Nicks90 recipe), and pitched M44. No sign of life after 36 hours, and I'm not...

I bung in a length of fine brass lamp-chain, with some cleaning solution. Put a bung in and give it a good shake.

Bottled today. FG = 1012, ABV = 4.7% approx.

15 litres @1048 = 70% BHE. athumb.. All seemed to go well.

Oatmeal stout. I've made 'good' oatmeal stouts in the past, but I've never quite hit the spot! And they seem to take forever to condition. Let's see how this one goes: https://www.thehomebrewforum.co.uk/threads/use-em-up-stout.104602/page-2#post-1290351

I am also having a go at an oatmeal stout based on Stu's recipe. Taking on board his point about the low colour chocolate (I only have the ordinary stuff), I'm reducing that a bit. But I note that Stu is using a lot more oats than I've ever been brave enough to do in the past! Also, because I...

Me too. I used to use a few of them in a batch, encouraged by posts here, but I just don't bother with them now. It's glass bottles all the way for me. Endlessly re-usable, perfect seal every time with a crown top; I just don't see that PET bottles offer any advantage other than weight.

It's terrible, but it's a lot of fun!