In my continuing quest for bourbon knowledge, I have lately become interested in what happens to the grains after they're dropped off at the distillery and before the fermentation starts. I remember reading somewhere (probably here) that most distillers use #2 yellow dent corn. I've seen a video clip on YouTube of whole-kernel corn being unloaded, checked for moisture content and absence of sticks and other junk, and then sent on its way... but I can't find that video right now. Jack Daniels uses #1 yellow dent corn, and then grinds it up quite a bit according to this video: http://www.youtube.com/watch?v=JfsQEVDxuFI
They mention sifting and blowing, which makes me wonder if they discard part of the corn kernel.
The folks at Belmont Farms also grind up the corn to a cornmeal consistency, but no sifting or blowing is mentioned in this video: http://www.youtube.com/watch?v=lZTdk8lk6ZY
Neither of the above videos is about bourbon, so I'm wondering if bourbon distilleries do pretty much the same thing, or if their process is slightly different. Naturally, I'm also interested in how rye, barley, and wheat are processed before going into the fermenters.