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I have chucked oats into the mash before in an oatmeal stout, but found that they made the mash very slimy, don't know if it affected the flavour though...I read somewhere that you should boil the oats, so last Porter, I used instant oats instead

Just got some for my birthday. Very drinkable for a commercial beer.
I wouldn't want it any more bitter, it would be very out of style.
Interesting blending oh hops as well.

I'll still take my amarillo apa over this any day.

Yeah, this wasn't my first post back Chris..... but now I'm lowering myself to your level.
Good to things are going well. I notice a lot more All Grain posts than last year.

Yep. By the way TL, do you ever check your PM's at Canbnerra Brewers? I was making the stout that I PM'd you about!

I haven't been on this site for a while. I got sick of all the off-topic wank from certain people.
The endless posts of 'tit for tat' arguments that were more about personal ego, than a brewing community..
Looks like nothing much has changed.

About 200-300 750ml bottles, about half full, some of them old kit beer which I will be tipping out.

75L Beer cold conditioning in jerry cans.
80kg grain
6 types of hops
Starters of Wyeat 1084, 2000, White labs 001, 002, 006

Who said I brewed at high temps?
I use fermentation control. Whole fermentation sat between 18-20 degrees.
This was an AG brew with a liquid yeast, not a K&K with the Coopers yeast

I would have lost my lid if I used an airlock, so I fitted a blow off tube which I fed into into a flask of iodopher. The liquid was the usual yellow colour, but after 24 hrs of vigirous activity, it was crystal clear!

The trub was also the weirdest looking I have ever seen. Sort of fluffy, and ...

I also like East Kent Goldings.

I pitched a stout onto a yeast cake from an Irish Red, using 1084 yeast. I have never done this before, but my god, what a reaction.
Without the blow off tube I think my fermenter would have been rolling around the shed. :shock:
I went from start, to a finish of 1012 in 26 hours!
I had heard that ...

18 TWICE.

Spoke to the TCB people. They said they trialled us 56 and so4 and found not much difference, so went with safale.

Are you after the stuff in cans which is draught, or the stout?

Updated 2006 list:
Now I have discovered grain brewing, here are my points out of ten for these brews. (Many of these beers would have scored higher before I made the switch!)

Cooper's Bitter x 2 5/10
Beermaker's Bitter x 2 4/10 brewed for the non hb drinkers)
Caffrey's Clone x 3 4/10
Cooper's Dark ...

I am interested in the bitterness of your brew Lethal, as I found my APA a bit too bitter at the end of the mouthful, and I only used 15gms of Nthn Brewer.

mount Item
4.00 kg Pale Malt, Traditional Ale
0.60 kg Pilsner, Malt Craft Export
0.40 kg Munich, Light (Joe White)
0.25 kg Crystal, Dark ...

Probably hops.

PIlsners like the cooler fermenting temps.

Remember also that your Pilsner kit will be hopped as well. This all adds to the mix.

I used to think it was a wank when AG brewers said they liked AG because they could control all the ingredients. Now I know why!

Then why list it?

There's one on the Canberra brewer's site. Haven't got the exact link.
http://www.canberrabrewers.org/

Brad74, I would bypass the partial stage all together. It's still involved without getting the benefits of full AG. If you want a middle point, try using malt extract with hops and grains that don't need mashing. This way you get the benefit of some fresh grains and fresh hop choice, with the speed ...