When using toasted oats (lightly browned in the oven) for an oatmeal stout, should I factor in any reduction of diastatic power?
they don’t have any to begin with, so no
When using toasted oats (lightly browned in the oven) for an oatmeal stout, should I factor in any reduction of diastatic power?
they don’t have any to begin with, so no