Oats and such
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Oats and such
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?
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- Trainee
- Posts: 775
- Joined: Sun Dec 10, 2006 11:57 am
- Location: 1000 acre farm, Ohio
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.
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.
"If you can't dazzle them with brilliance... baffle them with bullshit."
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"Believe none of what you hear, and only half of what you see"
20lt small pot still, working on keg
"Don't steal. The government hates competition."
"Believe none of what you hear, and only half of what you see"
20lt small pot still, working on keg
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- Swill Maker
- Posts: 281
- Joined: Fri Dec 08, 2006 4:35 pm
- Location: Smokey Mountain tops, WNC
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
>habit" Aristotle