Can we get a thread devoted solely to the use of cereal grains as adjuncts. By this I mean we talk about how to use certain cereal grains - oats, rice, corn, etc., but we talk not only about techniques, but also recipes, etc.
The only cereal grain I have used is oats. I used the Quaker Old Fashioned Oats . . . which, I believe, is the same thing as flaked oats. I put about a pound of them into my mash when I make my oatmeal stout.
Here are some questions/thoughts to get us started.
What are the best techniques for using certain cereal adjuncts - mashing, gelatinizing, decocting, etc. ???
What styles call for each cereal adjunct? Oats for Stouts, Corn for Cream Ales, etc.
How pleased/dissatisfied have you been using this stuff?