Using Oats

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If a recipe calls for a small amount of oats, I was wondering about
the necessity of partially cooking them for gelatinization before
adding them to the mash.  Charlie Papazian mentions this, but I
question whether it's really needed.  I was going to simply take the
half-pound of rolled oats and add them to the hopper as I gring the
malt, then just mash them along with everything else.  Wouldn't this
be sufficient?

Re: Using Oats
msclvr wrote:
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I wouldn't grind least, I never have and they've been fine.
Use flaked oats or quick oats to avoid the precooking...they're already

Life begins at 60 - 1.060, that is.

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