hist-brewing: Oats

[Eric A. Rhude]

> > >I can't think of any reason not to use quick oats. 
> > 
> > I haven't used oats in brewing but recently did a side by side taste of
> > quick oats and old-fashioned oats prepared breakfast style.  The difference
> > was dramatic, both in taste and texture.  Obviously texture would not be a
> > factor in brewing. Taste-wise, the old-fashioned was much nuttier.
> 
> Wouldn't texture have some impact on how "sticky" the mash would be? 
> 
> I do agree on the difference in taste however. Plain steel cut oats (not
> rolled) taste even better.
> 
Sttel cut oats is the only thing I use for 
my historical brewing.

I have made several, and they seem to make a difference.

Just my own opinion.

Eric Rhude
ateno at panix.com


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