I am making a chocolate + oat stout on the weekend and would like to add some additions (cacao nibs predominantly - toying with adding some rum soaked raisins). I do not however have a suitable secondary fermenter. Will adding these to the primary cause any issues and is there anything else I should consider? Cheers!

I am going have a re-brew of an oatmeal porter recipe that came out really well. The only downside (for me) was that it effectively had zero head. How can I increase head retention but still get the smooth mouthfeel from the oats ?

What difference to the mash and ultimately the end product will Flaked Oats vs Malted Flaked Oats make? I have run a recipe Nut Brown Ale using Malted Flaked Oats several times and recently reordered the same materials again. However, I ordered Unmalted Flaked Oats by mistake. With the remains of the malted oats I had left over about 30% of the oats are from the new unmalted oats. Flaked oats are used to impart the smoothness and better mouthfeel …

Say if I add Extra Pale malt, then add some wheat, oats, or something else to add body/weight only to the beer, can it still be called a SMaSH?

I'm presently an extract, partial boil brewer. I was thinking of steeping oat malt (from, for example, Thomas Fawcett). Will this work? I'm using a recipe here, which calls for flaked oats. But oats must be mashed with barley malt to utilise them. So is steeping oat malt a waste of time?

I'm looking for some feedback. I usually do kit brews for now but I am looking to get into building my own recipes. This is my first go around on that. I want to do an oatmeal stout and I'd like to keep it creamy and chocolately and not bitter. Just want to get some of your opinions? Where and I screwing up here? What would you do differently? Any pro tips here to brewing/creating oatmeal stouts? Thanks! ~ Tom …

I'm planning to use up all my leftovers from recent batches, augmented with minimal newly-purchased ingredients, to make an oatmeal stout. I know I need to mash the oats, so I picked up a pound of 2-row at the LHBS the other day. I already had 14 ounces of it leftover from a previous recipe that called for just two ounces. So I plan to mash a pound of flaked oats with 30 ounces of 2-row. Should I add my …

Ladies and Gentlemen of Homebrewing, I was cruising my Google+ account, and I am stalking (I mean following/stalking) Wil Wheaton, and I noticed he is a homebrewer! Tonight he posted a question. I directed him here, however I doubt that he would read my post, so perhaps you all could head over to Wil Wheaton's Google+ Profile and help him out. He asks: I'm making an oatmeal stout for Jaime Paglia, and I'm trying to figure out the best time …