Question on the sour mash distillers; Do they cook their grains when mashing or do they use the cold process w/backset? If they do cook, do they ferment on the grains?
Thanks
Moderator: Squire
barturtle wrote:The ferment is on the grains, it's much like a runny oatmeal.
The first part leaves me slightly confused though...the dry grains are added to hot water (corn first, with the small grains following as they are mashed at lower temps)...I hope that is the answer you are looking for.
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