Smacked around a Breakfast Stout from NB this afternoon with Matt and The Enabler. Seems like it is going to finish out nice. Got exactly OG 1.030 @ 70F. We'll see how it ferments out but this was the first time I have ever used flaked oats in a recipe or dried yeast for rehydration. That stuff gives you about 30 minutes to cool and pitch your beer. I like it! This wasn't a batch or my own creation but more of an introductory beginner's start for Mat-pie (pa-caw-pee-caw).
