Oats and such

All about grains. Malting, smoking, grinding and other preparations.
Which grains are hot, which are not.

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Blindman
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Oats and such

Post by Blindman » Tue Jan 01, 2008 5:29 am

Well, the rye distressed aged in apple was a Christmas success. For my next trick I would like to try oat whisky but trying to find them is the trick. Hey Pinto, any place local to pick them up? I checked on rolled oats at the county feed store, very affordable, would they be OK to use or not? What's the term they use for the unmedicated oats that can be used? :)

punkin
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Post by punkin » Tue Jan 01, 2008 10:25 am

Can only repeat what i've read here, Mate. But your staem rolled oats, or crimped oats as they call em over the pond are featured in quite a few recipes here.
Go ahead and use em. I've got a 25kg bag in the shed that i must get around to playing with as soon as my new sheds finnished.

wineo
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Post by wineo » Tue Jan 01, 2008 11:55 am

Use whole oats.They are much easier to deal with and give a better flavor.
You will have to crack them open with a grain mill like you do with barley malt.

BW Redneck
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Post by BW Redneck » Tue Jan 01, 2008 12:54 pm

If you do use whole oats, be sure to get them "naked", or husked.
Oats straight out of the combine still have their husks on (and don't even think about trying to do it by hand.)
The husks are just another place for contamination, and they tend to make the whiskey taste a bit like straw.

If you plan on doing something with rolled oats, try looking up the SMOP (Seethin' Mass Of Porridge) method.
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mtnwalker2
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Post by mtnwalker2 » Tue Jan 01, 2008 1:01 pm

Definately the whole oats or what I found easier to crack was whole oat groats. They were on sale at a food co op and they special ordered me a bag. Super clean and easy. I did a full mash, a thin mash, and then an UJSM batches, and couldn't really tell much difference so the UJSM it is for me.
> "You are what you repeatedly do. Excellence is not an event - it is a
>habit" Aristotle

wineo
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Post by wineo » Tue Jan 01, 2008 1:23 pm

The ones I used were cleaned whole oats.Horse food.

oakie
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Post by oakie » Tue Jan 01, 2008 7:39 pm

I would avoid crimped oats if at all possible. They are basically the same thing as regular rolled oats except they were "rolled" with the husk still on them.

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