Beer Forum

Hello everyone. I have a question about how to handle a transferring my beer from the primary to seconday fermentor. I recently brewed a stout using partial mash. When I had completed the 90 min. mash of the specialty grains, I noticed that I had omitted the one pound of flaked oats. I decided to toss them in the boil. I did not strain the wort, instead I left them in and pitched a 1056 wyeast starter. Now, four days later, the beer looks wonderful except for all this oatmeal in the bottom. I think the beer might have better clarity if I put it into a secondary and dropped the temp for a week or so. What I think I should do is whirpool the fermenter to center the oats, trub and yeast, and rack the beer into a secondary fermentor. Do you think this will help or end up hurting this beer ? Your thoughts on this would be greatly appreciated.

Thanks,

ReaseB

I would rack off of it as it sits...try not to suspend that stuff..it may take a considerable period to drop out.

I would leave it as is and try to move it as little as possible. Rack to secondary from there if possible.

Travis

Man I hated to see all that beer go to waste. However, I did get a lot of it into the secondary. I tasted the sample I used for the hydrometer reading and it seemed like it was alright. Next time if I forget the oats in the mash, I will definantly leave them out completely. Thanks for your responses !!

Rease