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  1. #11
    Apprentice
    Join Date
    Jun 2005
    Posts
    48

    Re: Why no bourbon beer?

    The one thing you can't do (as far as I know) is ferment uncooked all raw grains unless amylaze is added artificially. You can add all the yeast you like but it won't convert of itself.

    Sure you can, you just increase the risk of bacterial infection a bit. Take a wad of the soggy grain and chew on it. Or maybe just spit in the mash. There's amylase in your saliva.

  2. #12
    Bourbonian of the Year 2011
    Join Date
    Sep 2002
    Location
    Toronto, Canada
    Posts
    9,186

    Re: Why no bourbon beer?

    Yes, but hey you've added amylase, I meant just the raw grain and yeast. For that matter if you add yeast to a solution of water and pure sucrose I don't think that would ferment (or not very well) either but that's another story.

    Gary

 

 

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