Rot!
March 18, 2005
Tonight I have to add some grains to a pot of water, then let them rot.
Literally.
I’m making up some beer that supposedly gets a bunch of it’s flavor from sour mash, and I need to make some. Yes, this is the same stuff as some whiskeys are made from. Basically, you let grain steep at a high enough temperature to mash the grains into sugar, then cover it and let it be. It’s supposed to be used once it’s so stinky you think it should be thrown out.
This should be interesting.
Um, gross.
Not really. Ever had whisky? Same deal…
Yes, but I didn’t have to ponder the stinky pre whisky state before.
That’s going to be stinky!