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Author Topic: flaked oats  (Read 995 times)

Offline case thrower

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flaked oats
« on: April 07, 2015, 07:54:42 pm »
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.

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

Offline riceral

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Re: flaked oats
« Reply #1 on: April 08, 2015, 06:38:17 am »
I have used Quaker Oats with no problem. Just add them to the mash.
Ralph R.

Offline reverseapachemaster

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Re: flaked oats
« Reply #2 on: April 08, 2015, 07:18:07 am »
I've used quick oats from the store with no problem.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing

Offline HoosierBrew

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Re: flaked oats
« Reply #3 on: April 08, 2015, 07:21:20 am »
+1 to quick oats. No issues.
Jon H.

Offline case thrower

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Re: flaked oats
« Reply #4 on: April 08, 2015, 08:33:24 am »
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.

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

Offline morticaixavier

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Re: flaked oats
« Reply #5 on: April 08, 2015, 08:37:06 am »
yup.
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
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Offline case thrower

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Re: flaked oats
« Reply #6 on: April 08, 2015, 08:38:32 am »
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 always near.

Offline markpotts

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Re: flaked oats
« Reply #7 on: April 08, 2015, 08:53:52 am »
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