Hey guys, I'm new to the art of fermenting whole grains for distillation, up until now just used various types of sugar, somtimes adding malt extracts, looking for some info on converting sugar to starch, specifically with oats, as I for some reason have a stupid amount of oats hanging around my kitchen, so as I understand it I need to basically create a mash with my grain of choice and cook it at around 65c (150f) for a couple of hours I'm curious if this can be done dry method, eg, lightly toasting the oats, then lowering the temp, or would rehydration be required at this point anyway? I live really remotely in Australia at the moment and am unable to source the enzymes that convert during fermentation so qm learning how to do it old school, Any beginners advice hlgreatly appreciated!