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RVentures with Doug and Chris: Michigan's Upper Peninsula: Yooper Beauty

Did my first batch yesterday with distilled water and adding salts Many brewers find that one of the issues they face is the lack of wort and beer clarity Well my experience is a rise in temp works well on this beer

I looked back at my notes and noticed other beers with this yeast finished fine and likely with no rise

Yooper, i'm making this tomorrow and i've never done a 156 degree mash What is the appropriate mash time at this temperature I normally do 60 minutes, but beersmith says 45 is enough It might be enough, but oats take longer to convert than, say, munich malt

So i'd still go with 60 minutes at a minimum! Last time i did a 2 concentrate / 1 gallon ratio, this time i went with the following trying to achieve a little more flavor in the end while keeping it as dry as possible 2gal water 4 grape con 2 apple / cranberry con 1lbs dextrose 1tsp yeast chow 1tsp pectic enzyme 1/2cup love 1. I ordered your recipe from brewmasters

It should be in today

I'm using wyeast's special rasenmaher yeast I'm anxious to give this another go round Well, we all know how to retrieve a shack after the thaw, so that's too easy Top oatmeal stout recipe by lorena yooper evans as of this writing, this recipe has been viewed 181,369 times since it was originally published on december 7th 2010 (at 12:27 central if you really want to know)

There are 172 brewers with over 705 posts discussing this beer That's quite an achievement, and yet still not yooper's most popular brew (it's 3rd behind her dfh 60 minute clone. Yooper is an awesome person and brewer and i am so happy to have met her acquaintance at nhc philly last year Wish i could have made it this year, but definitely planning to get there next year as it is a fabulous brewer experience

Hope to see ya there lorena

Oh, leave your hip check in mi please!