tag:blogger.com,1999:blog-8066877917844499643.post5314811331483805497..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Simcoe Dry Hopped Oatmeal StoutThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-8066877917844499643.post-84424782228004595722016-08-17T17:47:55.979-04:002016-08-17T17:47:55.979-04:00Not I. If the beer isn't loaded with diacetyl ...Not I. If the beer isn't loaded with diacetyl (or any off flavors other than lactic acid), certainly could be a nice option for Cascade-style sour beers! If you do, let me know how it turns out!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-29725750649456244952016-08-16T12:12:42.789-04:002016-08-16T12:12:42.789-04:00Not sure if this is the right thread to post on bu...Not sure if this is the right thread to post on but it is the latest one to mention Bourbon County Stout so... I was wondering if anyone has tried to culture the Lactobacillus acetotolerans from an infected bottle of this year's BCS? I have a couple from the bad bottling dates and I was hoping I could get some use out of them since they are not worth drinking.Anonymoushttps://www.blogger.com/profile/12667305551214406235noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-14165406543319828422015-03-19T01:06:32.745-04:002015-03-19T01:06:32.745-04:00I was luckily making an oatmeal stout when you pos...I was luckily making an oatmeal stout when you posted this and had some Simcoe in the freezer so I had to dry hop 1 gallon. Needless to say it turned out awesome! Thanks for the great idea! Might dry hop the whole recipe next timeJonathan Esemanhttps://www.blogger.com/profile/04207205005338789180noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-13167778019677945272015-02-07T09:11:43.442-05:002015-02-07T09:11:43.442-05:00Certainly not impossible, but I whirpool and settl...Certainly not impossible, but I whirpool and settle before running off. I could have done that, then added the hops, repeated, then run off the second half. Being only the second batch on the new system I didn't want to get too crazy with my process.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32635310246821069462015-02-06T22:42:38.151-05:002015-02-06T22:42:38.151-05:00I'm not sure why a hop stand is not possible w...I'm not sure why a hop stand is not possible when doing a split batch.... If you have a plate or counterflow all you need to do is drain your first half without the hop stand, close the valve and soak your hops in the 2nd half that remains in the kettle...Unknownhttps://www.blogger.com/profile/02553555522840641966noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53990995614300918632015-02-04T20:21:20.979-05:002015-02-04T20:21:20.979-05:00A hop stand with a couple more ounces of Simcoe ce...A hop stand with a couple more ounces of Simcoe certainly wouldn't have hurt, but keg hops probably would have provided even more aromatics. I find late-boil additions better for creating that saturated, oily, hop flavor.<br /><br />I don't think bittering hop variety is all that important. Palisade is just what I happened to have in the freezer from the 2013 harvest.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-29211955257341534362015-02-04T16:07:21.598-05:002015-02-04T16:07:21.598-05:00In one of the comments you'd mentioned that yo...In one of the comments you'd mentioned that you'd normally do a flame-out addition, but couldn't because of the split batch in this case. Do you think the flame-out would've helped give it that extra hop character you mentioned that it was missing, if it was an option?<br /><br />Also, I was wondering why you used Palisade as your bittering hop. I don't have any experience with it at all.KepowObhttps://www.blogger.com/profile/12800453230277377956noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-31179584771196282272015-02-01T09:45:49.125-05:002015-02-01T09:45:49.125-05:00Sounds delcious, can't wait to read about how ...Sounds delcious, can't wait to read about how it goes!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19804313181873359472015-01-26T17:50:21.111-05:002015-01-26T17:50:21.111-05:00At first I thought this seemed like a rather odd i...At first I thought this seemed like a rather odd idea... and now I'm considering making a Mosaic (Simcoe-sis) dry-hopped Stout. Inspired by every post. Cheers!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-71634969649208347762015-01-22T19:39:44.161-05:002015-01-22T19:39:44.161-05:00Depends on what your goal is. Usually I'd add ...Depends on what your goal is. Usually I'd add some flame-out hops when I'll be dry hopping (for that "saturated" hop flavor), but with this split batch that wasn't an option. You could always do your intended addition, then dry hop right before backaging if the flavor calls for it.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67171298016387490942015-01-21T22:56:39.873-05:002015-01-21T22:56:39.873-05:00Hi Mike,
I'm actually brewing an american stou...Hi Mike,<br />I'm actually brewing an american stout on the weekend, and after just reading through this, I'm wondering about ignoring the Flameout addition and Dry-hopping the crap out of it with Centennial and Nelson, my original plan had been to just run a flameout addition of 1.25oz cent and 0.5oz nelson, but now I feel like there are too many choices.<br />do I just dry hop, or flameout and dryhop or just flameout as originally intended?<br />OG will be 1.070 based loosely on the BCS American stout, but with an addition of Rye Malt in place of the Oats as per your recipe.CRUSADER1612https://www.blogger.com/profile/02448894291176820778noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-73148606727662178952015-01-16T20:10:21.052-05:002015-01-16T20:10:21.052-05:00I concur with Malty. Can only dream about nitro s...I concur with Malty. Can only dream about nitro stouts at home for now... mmthttps://www.blogger.com/profile/07779678124577561799noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32453280284928267622015-01-16T00:11:01.257-05:002015-01-16T00:11:01.257-05:00All I can say:
http://images4.fanpop.com/image/pho...All I can say:<br />http://images4.fanpop.com/image/photos/15800000/homer-simpson-2-the-simpsons-15836214-279-320.jpg<br /><br />I'm going to give this one a shot.Maltyhttps://www.blogger.com/profile/02480742757124851697noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-90044290362447460262015-01-15T18:46:48.841-05:002015-01-15T18:46:48.841-05:00Just CO2 for this one, poured from a new flow-cont...Just CO2 for this one, poured from a new flow-control Perlick. I've got the coconut-vanilla half on a nitro-stout faucet. It's really pretty.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-7636279723830943822015-01-15T16:39:24.664-05:002015-01-15T16:39:24.664-05:00Is that on nitrogen or CO2? Looks/sounds deliciou...Is that on nitrogen or CO2? Looks/sounds delicious.mmthttps://www.blogger.com/profile/07779678124577561799noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81299692714822919492015-01-15T06:18:57.038-05:002015-01-15T06:18:57.038-05:003 oz of whole Simcoe for the dry hopping.
We sour...3 oz of whole Simcoe for the dry hopping.<br /><br />We <a href="http://www.themadfermentationist.com/2010/03/sour-bourbon-barrel-porter.html" rel="nofollow">soured a stout/porter in a bourbon barrel</a> with great results (made mini-BOS at the second round of NHC a few years ago). I also recently brewed an <a href="http://www.themadfermentationist.com/2014/11/extract-sour-stout-on-blackberries-and.html" rel="nofollow">extract sour stout</a> with fruit. Just try to soften the roast (use some dehusked roasted malts and/or cold steep the grains). The alternative is to sour with microbes that aren't going to dry the beer out too far. I try to avoid the acrid flavors that come from roast, acid, and nothing to support those flavor.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40752986292617693812015-01-15T01:24:01.542-05:002015-01-15T01:24:01.542-05:00Hi Mike. I know you suggested to avoid dark and ro...Hi Mike. I know you suggested to avoid dark and roasted malts in sour beers but I continue to see some really interesting commercial beers pulling it off, like Wicked Weed Dark Arts, Bruery's Tart of Darkness and Funk Metal from JK. Any thoughts on changes you would make to a base stout recipe to test this in a homebrew context, and which basic bug blend would be a good starting point?Jim Thompsonhttps://www.blogger.com/profile/03351017437180854137noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30436868740606268092015-01-14T20:14:43.408-05:002015-01-14T20:14:43.408-05:00how much simcoe did you use for this dry hopped st...how much simcoe did you use for this dry hopped stouthrXXLighthttps://www.blogger.com/profile/14745636468331304994noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-29139860036043903272015-01-14T19:03:36.360-05:002015-01-14T19:03:36.360-05:00Oops, just saw the link in the post.Oops, just saw the link in the post.Anonymoushttps://www.blogger.com/profile/10288105763379666755noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-86822549729619143902015-01-14T19:00:32.011-05:002015-01-14T19:00:32.011-05:00Sounds delicious. Plan on posting the recipe?Sounds delicious. Plan on posting the recipe?Anonymoushttps://www.blogger.com/profile/10288105763379666755noreply@blogger.com