question about roasting grains

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I am making an oatmeal stout. The recipe calls for roasting some flaked oats
in the oven for about an hour. My question is:  can I roast the oats ahead
of time (a day or two) or should I do the roasting on brew day?  It is an
extract with grains recipe that calls for steeping the roasted oats with
some roasted barley, chocolate malt, and some crystal.  Also, if I roast
just prior to brewing, should I let the oats cool before steeping, or can I
just toss them in hot?

Thanks in advance for your suggestions!


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