Has anyone had luck adding flaked oats to an extract brew? I am under the impression that in order to utilize any of the starch within the oats it must first be mashed with malted barley so it can use the enzymes of the malt to break down the starch into fermentable sugars. I ask since I just added a pound of flaked oats to the grain sack with another pound of specialty malts and steeped for 20 minutes prior to my extract boil. It sounds like I might have a very starchy beer now. The wort was very foamy pre pitch and thinking this might lead to a very hazy beer on the finish. Any thoughts?
thanks,
mfs
thanks,
mfs