Originally Posted by AImhoff88
Obviously the oats will be cooked when they're added to the boiling mash. Did you mean cooking the oats BEFORE adding them to the mash? Also, what is the difference between the instant/quick oats and the traditional in terms of brewing?
Your mash should NOT be boiling! Your mash should go no higher than 158 degrees.
Old fashioned oats, steel cut oats, etc must be cooked before using in the mash. That's to gelatinize the starches so they can work in the mash.
Quick oats are pregelatinized, as are the brewing flaked oats. They can go right into the mash.