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Update,I checked the mash after 2 hrs,and the enzymes just were not converting very good,so I added 2 lbs of 2row,and stired it in good,and added a little hot water,to bring the temp back to 150f.I will check it in the morning.
I guess those whole oats are harder to convert.
wineo
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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Well,I checked the mash this morning,and I didnt get real good conversion.{1025sg}It will be good enough to get the oat flavor,but I have learned a lesson about these whole oats.They are hard to mill.I will go for a finer grind next time.Also since the oats are not heated during processing,like malt is,they are tough,and harder to grind,and convert.I will use 30% 6 row,for conversion next time,with a finer grind.
I used more sugar too.11lbs sg was 1080
wineo
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 Rank: Junior Member Groups: Registered
Joined: 9/23/2007(UTC)
Posts: 30
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This is a very interesting thread. Slightly off topic, however a few pages back someone was interested in corn sugar. The best place to get corn sugar is not at the supermarket but at a homebrew shop.
If you have a local one, I'm sure the owner would be happy to sell and/or order you a 50 pound bag of the stuff. If you don't live close to one, there are a lot of them on the internet.
I've yet to try it in a wash, however I've used it sparingly over the years in brewing beers.
cheers
~r~
--edit--Just to be fair, Brewhaus does also sell Dextrose, I didn't make the connection in my head when I wrote this post. Corn sugar = dextrose.
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