Toasting AND Mashing flaked oats?

[balvey]

do you guys just use the Old Fashioned Quaker Oats from the grocery or do you actually buy flaked oats from the homebrew supply?

[Otter]

I've used both. Haven't noticed a difference.

[Bugeater]

Get the Quaker oats (or bulk generic rolled oats, for that matter) at the grocery store. It will save you a bunch of money over the flaked oats at the LHBS. Stay away from steel cut oats. The rolling process used for the rolled oats generates enough heat to gelatinize the starches. Steel cut oats are merely chopped into small pieces. You would need to do a cereal mash on those.

As far as time between toasting and mashing goes, you should wait a few days at least. One reference I remember reading said to place them in a brown paper bag for two weeks to let them outgas. I usually go for 5-7 days. Using them immediately gives a bit of acrid taste to the beer that you don't really want. It's okay in an oatmeal stout, but not great in the less roasty beers.

Wayne

[brewinhard]

I remember reading something about letting them sit as well. Have you definitely noticed differences with brewing with them immediately vs. letting them sit?

(Was that in Radical Brewing?)

[BigNastyBrew]

Thanks for all the responses. I'll definitely stop buying the flaked oats at the LHBS if I can save some dough.