Author Topic: flaked oats  (Read 383 times)

Offline case thrower

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flaked oats
« on: April 08, 2015, 01:54:42 AM »
Getting ready to do a wit beer and the recipe calls for flaked oats.  Is this the same as the Quaker Oats I get at the grocery store or should I use what my LHBS stocks?
Dave C.

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Offline riceral

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Re: flaked oats
« Reply #1 on: April 08, 2015, 12:38:17 PM »
I have used Quaker Oats with no problem. Just add them to the mash.
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Offline reverseapachemaster

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Re: flaked oats
« Reply #2 on: April 08, 2015, 01:18:07 PM »
I've used quick oats from the store with no problem.
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Offline HoosierBrew

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Re: flaked oats
« Reply #3 on: April 08, 2015, 01:21:20 PM »
+1 to quick oats. No issues.
Jon H.

Offline case thrower

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Re: flaked oats
« Reply #4 on: April 08, 2015, 02:33:24 PM »
Well, we've got 1 Quaker Oats and 2 quick oats.  I know they are different somehow, but I can't tell you how they are different.  I do know I've got one of them down in the kitchen, but for the purpose of putting them into the mash, can I assume they can be used interchangeably?
Dave C.

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The future's uncertain and the end is alway near.

Offline morticaixavier

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Re: flaked oats
« Reply #5 on: April 08, 2015, 02:37:06 PM »
yup.
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Offline case thrower

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Re: flaked oats
« Reply #6 on: April 08, 2015, 02:38:32 PM »
That'll make life a bit easier.  Thanks.
Dave C.

Woke up this mornin' and I got myself a beer.
The future's uncertain and the end is alway near.

Offline markpotts

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Re: flaked oats
« Reply #7 on: April 08, 2015, 02:53:52 PM »
IIRC, they differ in the amount of starches that have been gelatinized during processing. I think the quick oats have the most gelatinization.
Yorkshire, England