Flour in Boil?

Seems like it would be more difficult to get flour (dust) out of suspension than corn meal (granular). Just my hunch.

 

1.5 pounds of flaked oats give some slight haze.

I was going to try using scottish pin head oats (steel cut) next time around, as those seem to emit a lot more starch when boiled for about 15 minutes.

i think a little bit of turbidity is nice, like in the case of Tired Hands, but Trillium seems to be overdoing it imo..

 

I know of a brewery that brews the hazy style IPA's and they do use flour from time to time. Not in the boil but in the mash. I add spelt or wheat flour in my mash for saisons sometimes. Gives a very soft creamy mouth feel I haven't gotten with just spelt or wheat grain. Just brewed one sunday and used spelt flour and it may be the clearest beer I've made so far so flour doesn't always lead to haze.