Jack
Well-Known Member
According to Randy Mosher, you can toast rolled oats until they smell cookie-like and that flavor characteristic, when the oats are used as an adjunct, will carry over into a finished beer.
Anyway, I tried toasting some oats today at 350°F for about half an hour. They smelled cookie-like, so I took them out. Unfortuntately, I think they kept roasting after I took them out (I even transferred them to a shallow bowl at ambient temperature!) and now they taste like burnt popcorn.
Is this burnt flavor one of the temporary off-flavors of the roasting process that will disappear in two weeks' time or is it there to stay? How long should I toast oats to yield a better flavor? Would soaking them before I toast be better?
Anyway, I tried toasting some oats today at 350°F for about half an hour. They smelled cookie-like, so I took them out. Unfortuntately, I think they kept roasting after I took them out (I even transferred them to a shallow bowl at ambient temperature!) and now they taste like burnt popcorn.
Is this burnt flavor one of the temporary off-flavors of the roasting process that will disappear in two weeks' time or is it there to stay? How long should I toast oats to yield a better flavor? Would soaking them before I toast be better?