? on oats for "mouth feel"

[sadie33]

I just got all my grain for my HBB. I was thinking of adding oats as mentioned in the recipe for mouth feel, but I don't know what that means. I don't really want to add them to find out I don't like the "mouth feel".

So, my question is what kind of whiskey could I buy (on the cheaper end) to experience that mouth feel?

[bilgriss]

There's another thread going on right now about oats and what they add: viewtopic.php?t=91495

By mouth feel, generally I think what people are describing is that it makes the product feel a little bit less thin, or a little more weighty or viscous in the mouth. It's generally a pleasant thing that is perceived as missing or lacking when it isn't there.

[Stags]

This. It makes the alcohol feel more “beefy”. Add em and enjoy

[sadie33]

There's another thread going on right now about oats and what they add: viewtopic.php?t=91495

By mouth feel, generally I think what people are describing is that it makes the product feel a little bit less thin, or a little more weighty or viscous in the mouth. It's generally a pleasant thing that is perceived as missing or lacking when it isn't there.

thanks, I did read that thread and waited a bit to see if anyone would answer the question I had, but since no one did, I posted my question; which is a bit different. I was hoping to taste it for myself in store bought before proceeding.

[zed255]

Some home distilled products have a thin or watery feel. Oats help give a thicker more viscous feel in the mouth while being reasonably neutral in taste, maybe a little earthy in higher amounts. Adds a richness or fullness that might be hard to get otherwise.

[sadie33]

This. It makes the alcohol feel more “beefy”. Add em and enjoy

It's so funny cause sometimes I'm like- "okay, I'm jumpin in" and other times I'm like..."I don't know..."

wish I could taste it first. Seems like most people like it with than with out...

thanks, I have time to think about it, I'm waiting for my HT enzymes. I didn't use them last time and thought I'd try them this time, maybe I will throw in the oats.

[sadie33]

Some home distilled products have a thin or watery feel. Oats help give a thicker more viscous feel in the mouth while being reasonably neutral in taste, maybe a little earthy in higher amounts. Adds a richness or fullness that might be hard to get otherwise.

ahhh so you're saying the lack of mouth feel wouldn't really be in store bought, it's more in the home made stuff?

[Dancing4dan]

I just got all my grain for my HBB. I was thinking of adding oats as mentioned in the recipe for mouth feel, but I don't know what that means. I don't really want to add them to find out I don't like the "mouth feel".

So, my question is what kind of whiskey could I buy (on the cheaper end) to experience that mouth feel?

For me oats really smooth out the drink. Some spirits have a harsh, burning, a sensation that the saliva in your mouth has been stripped away. I call it engine degreaser. If you shake your head and go “whoa!” After drinking spirit neat, it’s NOT smooth.

Oats add a smoothness that I describe as making my mouth water, a good feeling in the mouth. A sensation that makes you want to drink it and enjoy drinking spirit rather than endure it. A slight thickness or added viscosity that is gentle on the mouth.

[still_stirrin]

… So, my question is what kind of whiskey could I buy (on the cheaper end) to experience that mouth feel?

Here you go, Sadie: https://whiskyadvocate.com/discover-oat-whiskey/

I like to use 10% oat flakes, yes, I use Quick Oats (generic or Quaker brand) from the grocery store in all my bourbon recipes. The flaked oats are added to the mash at the same time as the malted barley because they’re “flaked” and have been gelatinized during the flaking process. The grocery store oats are inexpensive and easy to use in the mash.

As for their “contribution” to the spirit, I agree with D4D’s senses in that the oats add a “smoothing” quality to the sharpness of flavors often encountered in a bourbon. The rye spiciness can be pronounced and the malted barley’s astringency likewise can seem big relative to the corn’s sweetness. The oats seems to help the transitions between these flavor diversions. And indeed, a little oats in a recipe will help increase mouthfeel, especially in a “single malt” recipe.

As a side note, I also use a little wheat, either malted, flaked or raw in my bourbons because wheat adds a “creaminess” or a slight milk-like flavor. It isn’t really sweet, but it complements the corn’s sweetness very well. Again, a proportion of 10-15% maximum seems to be very effective in the flavor buffering of the spirit.

As for using raw, unmalted (or rolled/crimped) oats, I haven’t used them. But, several brewers who have suggest that they will impart a “grassiness” to the flavor. I would suppose that raw, unmalted barley would do the same to the flavor profile. To each their own, I guess.
ss

[sadie33]

Thank you SS!! THAT'S what I was looking for. Now hopefully my local liquor store has one of them.

[subbrew]

Here is one more you could look for https://www.pinebluffsdistilling.com/st ... hiskey-oat

[sadie33]

Here is one more you could look for https://www.pinebluffsdistilling.com/st ... hiskey-oat

ohhhhh, those look nice! thanks!! I bought a rye whiskey the other day. Kinda liked it, but wasn't my favorite. I've been doing a lot of reading on different whiskeys and I don't really know what I like and don't like. that would be a good thing to figure out before branching off into different whiskeys.

thanks again

[Beerswimmer]

I have made a lot of oat whiskeys using YLAY and can't get enough! I use rolled oats from the feed store. They have a huge hearts fraction too!

[Deplorable]

I have made a lot of oat whiskeys using YLAY and can't get enough! I use rolled oats from the feed store. They have a huge hearts fraction too!

Really?... I was looking at whole oats the other day when I was in TSC getting a bag of corn. I almost bought a bag, and passed thinking I had too much grain on hand as it is.

[Beerswimmer]

de a lot of oat whiskeys using YLAY and can't get enough! I us

I have mae rolled oats from the feed store. They have a huge hearts fraction too!

Really?... I was looking at whole oats the other day when I was in TSC getting a bag of corn. I almost bought a bag, and passed thinking I had too much grain on hand as it is.

Truly! I wish I had some to bring on the meetup, but will next year. With YLAY it's easy as pie! Like drinking an oatmeal creme pie!

[BoilerMaker]

de a lot of oat whiskeys using YLAY and can't get enough! I us

I have mae rolled oats from the feed store. They have a huge hearts fraction too!

Really?... I was looking at whole oats the other day when I was in TSC getting a bag of corn. I almost bought a bag, and passed thinking I had too much grain on hand as it is.

Truly! I wish I had some to bring on the meetup, but will next year. With YLAY it's easy as pie! Like drinking an oatmeal creme pie!

Sounds tasty. I've been reading through some oat threads tonight and see a few challenges mentioned with high oat % grain bills. Does using YLAY (and low temp mashing?) help with handling/squeezing the finished ferment? Help reduce scorching for the non-steamer non-thumper folks? Or?

[EricTheRed]

de a lot of oat whiskeys using YLAY and can't get enough! I us

I have mae rolled oats from the feed store. They have a huge hearts fraction too!

Really?... I was looking at whole oats the other day when I was in TSC getting a bag of corn. I almost bought a bag, and passed thinking I had too much grain on hand as it is.

Truly! I wish I had some to bring on the meetup, but will next year. With YLAY it's easy as pie! Like drinking an oatmeal creme pie!

Sounds tasty. I've been reading through some oat threads tonight and see a few challenges mentioned with high oat % grain bills. Does using YLAY (and low temp mashing?) help with handling/squeezing the finished ferment? Help reduce scorching for the non-steamer non-thumper folks? Or?

I'm busy running a partial oats ylay today.
Clearing was gravity based
Settling for a further 2 weeks gave me 100 litres of very clear 'beer'
So yes it works

[Bradster68]

I just bought a 50lb bag of crimped oats( all my feed store could get).
Iv made a corn oat whiskey a few times based on ETR suggestion.Only 5 gallon batches though. It never made it. I drank it all while white.
Not sure why but it's very tasty IMO.
As soon as the holidays are over imma do a large batch (50gal) of this stuff and "try" to age some this time.

[Evil_Dark]

I just bought a 50lb bag of crimped oats( all my feed store could get).
Iv made a corn oat whiskey a few times based on ETR suggestion.Only 5 gallon batches though.

Looks interesting as I can have unlimited feed grade oats for cheap. Can you elaborate your process?
You used YLAY or enzymes to mash it up?
Goopy mash is not a probelm for me as I have an agitator in my still.

Thanks!

[Bradster68]

I just bought a 50lb bag of crimped oats( all my feed store could get).
Iv made a corn oat whiskey a few times based on ETR suggestion.Only 5 gallon batches though.

Looks interesting as I can have unlimited feed grade oats for cheap. Can you elaborate your process?
You used YLAY or enzymes to mash it up?
Goopy mash is not a probelm for me as I have an agitator in my still.

Thanks!

Until now iv been using quaker breakfast oats. With great success. The crimped are much cheaper but I haven't cracked the bag yet. It'll be a standard mash with a glucan rest, and I always use enzymes. Plain old bakers for my ferment.
I'll post my results when I do it