steel cut oats?

[ArmChair]

Where you guys getting your steel cuts oats from?

I've had a quick look in tesco and they all seem to be pressed/rolled.

 

[graysalchemy]

What are you using them for? Most of us use rolled. I think steel cut are an american thing I have seen in mention on American breed baking sites.

Personally I use the cheapest supermarket own brand rolled porridge oats (not instant).

:thumb:

 

[wigwamheed]

I think ( might be wrong) that steel cut oats are far less processed than flaked or rolled. As such they will need gelatinizing as well as the beta glucan rest. Just use flaked or rolled. Most are gelatinized as part of the processing

 

[ArmChair]

Cheers lads

I will just use rolled oats then, I'm doing a belgian ale

 

[zgoda]

Personally I use the cheapest supermarket own brand rolled porridge oats (not instant).

Any reason to not use instant?

 

[johnnyboy1965]

Personally I use the cheapest supermarket own brand rolled porridge oats (not instant).

Any reason to not use instant?

They are somtimes mixed with milk powder....Check ingredients

 

[zgoda]

Ah, yes, thanks. Fortunately here we have plain flakes only. I use extensively instant rye flakes, sometimes barley flakes, never used oats.

 

[johnnyboy1965]

Ah, yes, thanks. Fortunately here we have plain flakes only. I use extensively instant rye flakes, sometimes barley flakes, never used oats.

There was someone on this site asking for "rye exract"...never knew you could get rye flakes.

 

[zgoda]

In Poland - available in store round your corner.

You can get also buckwheat flakes, but I prefer brewing with groats, as groats do not cause stuck sparges even if crushed fine. Look for this kind of stuff in Polish markets.

 

[graysalchemy]

Personally I use the cheapest supermarket own brand rolled porridge oats (not instant).

Any reason to not use instant?

Instant also set like glue in your mash. :thumb:

 

[Down2die]

Do regular rolled oats need to be cooked first prior to mash. Im sure i read in palmers book