Bren MacFish

This is a very useful thread. My method varies slightly in that I use quick oats mixed in boiled water in a layer in a 2l icecream container, with a teaspoon of yeast added when it cools, and I only scoop liquid and mw off the top of my original culture, not the old oats. It smells sickly sweet, which is okay, and once it starts to smell sour after about 2 months I culture another, leaving all the sour oats behind.