Originally Posted by pompeiisneaks
I wonder if using quick oats is a good/bad idea? I've always gotten flaked oats from the LHBS, and assumed they're more 'normal' oats not quick oats... anyone?
the ones from the LHBS are probably closer to the quick oats than normal.
The only difference between quick and normal is the level of "cooking" they go through during the rolling process. The "quick" ones are the maximum level of gelatinized, so the starch is all accessible to the enzymes in the mash. The less gelatinized ones could require more cooking to fully gelatinize the starches so the amylase enzymes can do their thing on em. The "quick" oats are the closest thing to what you'd have after performing a separate full cereal mash on normal, raw, un-rolled oats.
That being said, I've used "instant" oats in my oatmeal stouts with good results.