-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)