Fatgodzilla
Beer Soaked Philosopher
- Joined
- 22/5/07
- Messages
- 4,459
- Reaction score
- 117
In a recent conversation at an unnamed NSW brewing competition last week in Wollongong, the question of using FLOUR in the mashing process was quickly raised and suggested as very viable alternative. Can't remember who I was talking too (of course I was working too hard to be drinking !!!) :icon_drunk: Just spent a few minutes looking for a thread on the matter but no success. Anyone done this successfully, any drawbacks and how successful should the process be. Similarly, mashing standard long grain rice and sparging the starches - is this an effective source of fermentable sugars ?