Hey All,
After perusing the posts to find an oat recipe, I decided to just make one up.
2 1/2 gallons hot tap water
12# of dextrose
6# of rolled oats
cold water to 25 Liters
gravity was 1.081ish
pitched Turbo 48 at 78F
When I returned home 8 hours later all the oats had risen to the top and the airlocks of the two 25 liter buckets were bubbling away, just as they are now, 24 hours after pitching yeast.
So what do y'all think? Too much sugar, not enough oats? I reached a gravity I read John and Elricko wrote about... So we'll see.
I do have nother question to throw out there. Would I be creating something unpalatable if I treated the oat wash like the corn wash of the UJSM? Putting the oats through the same pot style distillation and using the oat backset for further fermentations? Anybody played around with the oats like this?
Hoping to be kept from cliff's edge.
Yours,
PJ Lily

p.s. Hey John, have you had a chance to try making the millet whiskey, or feed stores not have the millet yet? pjl

PJ,

Actually, you lucked out and did what I would now have suggested- less oats, more sugar. With 10# iof oats and 5 gal. of water I had 25 liters of very thick oatmeal. The paint strainer bags were way to fine, and the porrige way too thick. I split it into 2 bags, suspended and let drain overnight, and did get 9L. I came down with whatever virus the family had, so I added a pint of neutral to prevent infection until I can run it. I think grain instead of the rolled oats might be easier? The recipie I was following called for distilling on the grain,water bath, but there was no way I was going to put that thick stuff in my still. Nest time, I am going to use my honey extracter and centrifuge it.

I ordered a crankenstien grain mill, and it should arrive tom. or sat.

I have a 50# sack of barley awaiting it. The millet will arrive around the end of March at the farmers co-op. Since rolled oats are pre- gelatinized, adding amylase will help convert the sugars, but also thin it down. I added mine while it was still to hot 161 F. I may be as old as the hills, and twice as dusty, but I can still learn a thing or 2. Sometimes I forget, what I already knew though.

Keep us posted as to how this is going.

John:

Good choice on the crankandstein.

Cheers

Hey All,
Well groovy for me lucking out! I have sorta idly wondered about the racking off of the oat wash. I have an old mesh sleeping bag holder with the mesh holes a size that may work, but I'm sure of a small mess whatever I do.
A honey extractor? I think I wanna own one just to say so! And to prevent infection, did you, John, add the pint of neutral to yourself or the oats...
So are there any thoughts about running the oat wash like a UJSM - reusing the oats and yeast with oat backset? At the time of this writing about a third of the oats have settled with the airlocks going strong.
I suspect a few rackings each bucket before I use a clarifier.
Thanks all.
Yours,
PJ Lily

Elricko, You're the one that confirmed my choice of the Frankenstien, I mean crankenstien in the first place. Course, the first word above, may be more appropriate, after a few sips. Anyhow, Dr. Hyde says thanks, a few sips of that tonic--?

Cheers and Thanks!

Hey All,
Another oat update. I came home from work and had a brilliant idea. Using the lid to my outdoor turkey boiling pot, I set that atop the oats and literally poured out the wash of both buckets into a third, getting about 30 liters. On the first bucket I smashed the oats down too much and had excess lees in my pour. Excitement of a good idea getting the better of me. The second bucket went better, less lees. Next time I'll rack off.
I then filled the first two buckets to 2 1/2 gallons with tap water and put in 3# more of dextrose into each bucket, each still retaining the oats and at least some yeast. I plan to put in 9# more when I put the oat backset in, after distillation.
I've now super kleered the third bucket and oops, just relaized I'm outa buckets. hmm. Ah sure, I'll figure out something. I'll rack that off into something.
Question: will the super kleer have killed the yeast that is in the third bucket? Or can I save that and put the super kleered yeast back into the first two buckets, or may I need to pitch new yeast? I'll know by tomorrow if the yeast in the first two buckets is still alive...
Plan to do stripping runs as if for a UJSM.
Thoughts?
Yours,
PJ Lily

Hey Wineo,
Thanks for the quick comeback. No, I haven't seen the straining bags, but was put off a little by John's post telling of how he used paint strainers and that it took forever.
In my case, I am trying to do an oat sour mash ,I dunno, I made it up, and so am trying to save the yeast. I think that using a bag would not be the best thing? And I AM asking. I'm using the UJSM as my guide here.
What do you think?
Yours,
PJ Lily

Hey Wineo,
Yup. That would probably work as well. I'm just using the UJSM method. I still think the turkey pot top is less mess though. And less mess is WAY important in my lifestyle...;,
Yours,
PJ Lily

p.s. but am I missing something? what would be the advantage of bag over lid, ya think? pjl

guess things are all good in oat land! you will have to let me know how that stuff tastes after a few runs.have you made any single malt stuff?
i have 30 lbs of pale ale 2 row, and think i will try it.its almost like makin beer,sounds easy. just mash, sparge,and boil to rase gravity,ferment and distill. what do you think?

Hey All,
Hey Wineo - will do on that Flavor Profiling of the oat. No, I haven't yet done any malt, or any grain other than corn yet; I can still barely see through the baby fat of my experience. And sure son - mash, sparge, boil, ferment, distil. Just chop a tree, whittle it down, make a couple of pegs and bang, ya got a rocking chair! LOL Simple process does not mean easy. But ya know, you're probably the man for it!
I'm now gonna go turn my boiler on having just charged it with the oat wash.
Wish me luck!
Yours,
PJ Lily