Flaked Oats and cloudiness?

I don't think you want it in every recipe. It might be useless in low quantity's. Maybe 2-3%.

 

I've gone up to 10% of Quaker old fashioned rolled oats and the beer still dropped clear. That particular beer was 5lb pils, 4lb white wheat, and 1lb oats.

 

I don't know about EVERY beer, but oats are great for mouthfeel and creamyness ! Not great for head retention though....

 

It did not have a creamy mouthfeel. I think you get that when combining oats with a less attenuative yeast. That particular beer was made with Belle Saison so I think that made a difference.

 

Another attribute to mouth feel is your water profile.

 

Really???? I've used as much as 20% of flaked oats in my beers and always wound up with crystal clear brew!!!

 

I'll somewhat agree since i read the Brulosophy test with flaked oats but i've never seen a crystal clear beer with oats unless you used gelatin. Usually there's some haze.Pics?

 

There's no rules in home brewing. I experiment all the time. I'll be doing some different methods with flaked oats and rice soon.

 

Don't forget to add plenty of rice hulls.

 

Add a couple lbs to your grist. They're very inexpensive.

 

Oats, on their own, will not make your beer cloudy.

 

Beta-glucans are certainly great for that, but if you're not getting good head retention from your beer, oats are not the culprit.

Surprised that you didn't get good mouthfeel with that beer as Belle Saison is a high glycerol producer, so even though it would have attenuated more, you still should have got some semblance of mouthfeel.

 

The beer wasn't thin at all but it also didn't have the mouthfeel of oatmeal stouts or milk stouts that I've made. Maybe I was expecting 10% oats to add more and it was more subtle than that. I was really liking BIAB that day because my spent grain was a gluey mess.

 

That was certainly not a good expectation to have as S. cerevisiae var. diastaticus strains, like Belle Saison, won't leave the residual extract that a normal yeast strain would even if they do produce more glycerol than them.

Understandable. Higher percentages of unhusked grain make for sticky mashes.

 

Please don't misunderstand. I didn't add the oats hoping for miracles. I got exactly what I wanted, a basic summertime tasty beer with the flavor contributions of the Belle Saison and it wasn't too thin.