Oatmeal stout 010221 Brew Session

-toasted oats @275 deg. for 40 minutes the day before -brewing 11 gallons to ferment 2 5.5 gallon batches. -1 batch will get a fresh packet of Nottingham yeast. ( thin fermenter ) -1 batch will ferment w/12oz. trub from brown ale kegged the day before. (yeast was originally used for a spiced ale and then the brown ale) (fat fermenter) 2-6-21 - removed 3 gal. from fat fermenter f.g. 1.006 (2.5 inches from top of 4 gal. pot) - heated 3 gal. to 175(40 min.) and kept between 175 and 178 for 35 min. - put sanitized chiller in pot and chilled to 60 deg. (10 min.) - racked to keg. f.g. 1.006 (no change) - kegged thin fermenter f.g. 1.013 2-7-21 - boiled 8 oz. water w/2.11 oz. table sugar for 5 min. and let cool - added sugar water to bottle bucket and racked remainder of fat fermenter on top (3 gals.) - bottled 12 @ 22 oz., 4 @ 16 oz., and 3 @ 12 oz.