yeah, I am still unclear, I gave the exact oats I was using "Old Fashion Whole Grain Rolled Oats" I got two post say just add it to the mash and the rest seem to say use this oat or that oat, when all I wanted to know was are the oats I am currently using "Old Fashion Whole Grain Rolled Oats" need to be cooked or not.
They are Old Fashion which seem to say cook them but they are also Rolled which seem to say no need to cook them. Either way I am still unclear.
I cook them. A cereal mash is great, but even just cooking them will gelatinize them.
Rolled oats have part of the work done, but not all.
From "How To Brew":
12.2 Other Grains and Adjuncts
Oatmeal 1 L Oats are wonderful in a porter or stout. Oatmeal lends a smooth, silky mouthfeel and a creaminess to a stout that must be tasted to be understood. Oats are available whole, steel-cut (i.e. grits), rolled, and flaked. Rolled and flaked oats have had their starches gelatinized (made soluble) by heat and pressure, and are most readily available as "Instant Oatmeal" in the grocery store. Whole oats and "Old Fashioned Rolled Oats" have not had the degree of gelatinization that Instant have had and must be cooked before adding to the mash. "Quick" oatmeal has had a degree of gelatinization but does benefit from being cooked before adding to the mash. Cook according to the directions on the box (but add more water) to ensure that the starches will be fully utilized. Use 0.5-1.5 lb. per 5 gal batch. Oats need to be mashed with barley malt (and its enzymes) for conversion.