I recently read something that was pretty dated that mentioned that some brewers experience rancidity issues earlier when flaked oats are included in the mash. I'd like to add about 10% flaked oats to a high gravity Old Ale that I'm about to brew, which I plan to age for at least a year, and probably beyond. Does anyone have experience with beers that have been aged that used oats?
Flaked Oats - Rancidity Issue?
- Thread starter BlackGoat
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Not sure about how 'aged' you want. But the Oatmeal stout I brewed back in October is still on tap and delicious as ever. Not sure what in oats would cause the beer to become rancid, especially when there are no oats floating around in my keg. Just my 2 cents. 
OP
OP
BlackGoat
Well-Known Member
Not sure about how 'aged' you want. But the Oatmeal stout I brewed back in October is still on tap and delicious as ever. Not sure what in oats would cause the beer to become rancid, especially when there are no oats floating around in my keg. Just my 2 cents.
Thanks, the article mentioned something about it having to do with the oils in the oats. Like I said, the article was old so the info may be bad, but since I'm hoping to age much of the batch for 1+ years I'd rather avoid anything that could spoil it prematurely.
