Malted Oatmeal

[Quarkstorm]

I brew partial mash using mostly pale malt extract and mashing small amounts of speciality grains to make the beer interesting. Mostly I buy speciality grains pre-crushed, but when I was buying malted oatmeal for an oatmeal stout it could only be purchased in whole grain form. Should I now crush these grains ( and if so how can this be done at home with regular kitchen equipment) or should I add the uncrushed grain directly to the mash?

All help appreciated, thanks.

[Carl Spakler]

Crush only what you need, once it is crushed the shelf life decreases.


Here's what I do if I forget to use the mill at the LHBS:

Put the grains in a large, heavy duty zip loc bag, put this on the kitchen counter and use a rolling pin to crack the grains as evenly as you can. The goal is not a powder!