Topic: Oat Beer
The oat beer seems rather thick -- "gummy", as it is called. So I decided to filter it through a flannel jelly bag in the hopes of making thinner. Then I learned that, of all the sins I have committed against "proper" beer making, this is probably the worst. By filtering it through the bag, letting it drip out through the air, I am re-introducing oxygen to it, thus stopping the fermentation. So I've decided I am going to look for a chocolate caramel bar and melt it down and add it to the wort and then I'm going to call it "double chocolate caramel oatmeal stout" instead of "oat beer", since I'm sort of starting over again with it.
I also found out that in making oat beer it is much better to use flaked or processed oatmeal rather than whole-grain or cut oats, and instant or quick oats would be best. Which is good, because I used flaked oatmeal because that is all I had.