Jim's Beer Kit

Nottingham has always flocked out and compacted extremely well in bottles for me.

Another document that does not paint a rosy picture of oats used in brewing:

https://onlinelibrary.wiley.com/doi/epd ... 02/jib.178

In which case you might read the original work..... https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.152 https://onlinelibrary.wiley.com/doi/epdf/10.1002/j.2050-0416.1943.tb01216.x https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1943.tb01220.x pages 107 to 110 and https://onlinelibra...

Scott Janish discovered that oats will not induce a more viscus (creamy or silky) mouthfeel until they hit at least 18% of the grist. But that sans for noticeably reducing head retention, they bring a range of benefits to brewing. Better yeast growth Reduced acetaldehyde Reduced sulfur dioxide forma...

I plan to 50/50 dual pitch Windsor and S-04 in a milk stout. The intent is to gain the esters of Windsor and the lower gravity finish of S-04. Should I pitch both of them at the beginning of the fermentation, or introduce the S-04 somewhat downstream of the initial fermentation?