Re: anyone have a recipe for poitin?
Rolled oats, ie flaked oats, is what i used for the first try. Some
have said that with a perfect mash conversion they would liquify. Mine
never did, and it was still like seperateing the wort from oatmeal. The
grains, with husks, or just the berries crushed worked great.
I also just read on a beer brewing site, that there is now a malt
extract for malted oats- not sure if it was DME or LME? That would be
Let us know the results-Please!
--- In Distillers@yahoogroups.com, "Matt" <mauger81@...> wrote:
> Wow thanks JP, thats pretty interesting. Thanks everyone else for
> input as well. So it sounds like "traditional" equated to "anything
> fermentable and cheap/free/on-hand". I can get on board with that.
> Maybe I'll try a 50/25/25 barley, oats and rye and see how it goes.
> As far as the oats, can you use regular rolled oats (Quaker oatmeal
> style), or is there something different my LHBS would sell as an