Date: 19 Jun 2006 10:17:14
From: Kidder
Subject: Oatmeal Stouts more prone to boilovers?
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Just brewed an oatmeal stout on Saturday. Came VERY close to having
three boilovers. I had to lift the pot off the burner to get the
foam/hot break to subside. For some reason I could not get the flame on
my propane burner to provide a steady rolling boil. I have a 26 quart
kettle but only boiling 2.5 gallons worth of wort and have never had a
problem with boilovers up until now. Is this a common issue with
oatmeal or even wheats? I know wheats can be sticky as well. It seemed
like the hot break just wouldn't go away. Maybe I'm just boiling the
wort at a hotter temperature than I have been with previous batches.
After taking a gravity reading, I tasted the sample and it tasted very
chocolate-like. I'm really looking forward to seeing what magic the
yeast does to this brew. I pitched the yeast, Cooper's, on Saturday
around 3pm. Saturday night the airlock was starting to have activity.
All day Sunday the airlock was bubbling nicely. When I checked it this
morning it was burping about once a minute. I used Cooper's with a
porter in the past it also fermented out rather quickly. I was
extremely happy with the porter. How do you guys like Cooper's for a
dry yeast? IMO, seems like it even does better than Nottingham.
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