Subject: oats and other adjuncts
Date: 1992-07-08 17:40:58 GMT
As I understand it, specialty grains do not need to be mashed. They
could be mashed, but only really need to be sparged. Is this true?
Is it better to mash them, or not mash them? Is it bad to mash them?
And what is the difference between Quaker oats, Steel-cut oats, milled
oats, rolled oats etc? As I gather from yesterday's digest, they
need to be mashed. Do you throw them in with the mash or cook them
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