stuartf
Well-Known Member
I'm having a crack at an anzac ale type thing with toasted oats in the mash. I'm pretty happy I have the recipe down after searching various other threads but my question is when should I toast the oats? I'm doing some baking today and could chuck them in the oven now for brewing tomorrow or should the toasting be done just prior to mashing? My head says it shouldn't matter just like other specialty grains but something makes me think the aroma may disappear if I toast now and leave it overnight? Any ideas?