hist-brewing: another thread

Wylie A. & Gail D. Smith wyliesmith at isomedia.com
Wed May 6 15:49:52 PDT 1998


I have used oats several times.  Don't use quick oats. Use Old Fashioned
Oats.
My homebrew supply carries oats, I am surprised to hear yours doesn't.
Oatmeal stout is a common brew!
The important thing is not to let the oats clump, make sure that you stir
your mash well.
-----Original Message-----
From: Andrew M. Hartig <andrew at butter.ucsb.edu>
To: hist-brewing at pbm.com <hist-brewing at pbm.com>
Date: Wednesday, May 06, 1998 2:05 PM
Subject: hist-brewing: another thread


>
>All:
>
>I just joined this list a little while ago.  Since I hadn't seen any
>mail, I thought perhaps I had been dumped from the list.  But now that
>I've seen one post, I thought I would post a question I've had for a while.
>
>If you can bear with a neophyte:
>When the early English recipes call for "Oats" can one just substitute (or
>use) an equal amount of "Quaker's Oats" (the breakfast cereal) or do the
oats
>have to be processed in any particular way?  I have asked my local
>brewing supplier and he has never had any requests for oats and doesn't
>seem to know anything about it...  Any help would be greatly appreciated
>(again -- I'm a bit new here, so if you could go gentle the first time...)
>
>-A:
>
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