allucinari
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- Dec 1, 2016
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Hello all, forgive me if i posted this in the wrong section. I almost posted in the fermentation section, but seeing as this applied to all grain directly i put it here.
Distillers ferment on the mash all the time, traditional practice of beer must have included this method somewhere.
Has anybody done this with results, or know of a brewery that practices this?
This could be done in any single open vessel.
I got to thinking about this when one things got hectic around here and i left out one of my bread starter crocks at room temp for way too long...
The starter was mostly spent grain mixed with whole cracked emmer, rye, and oats.
The "beer" i poured off this tasted remarkably like a young abbaye de saint bon chien.
basically, dump mash/wort in a bucket/trashcan/crock/stocktank/bathtub and let it go from there... of course you could intervene in there somewhere and add in some controls
What would the pros and cons be of leaving all the mash in the fermenter be? Off flavors yes, but more specifically? Any compounds aside from the alcohol that will kill me?
cheers!
Distillers ferment on the mash all the time, traditional practice of beer must have included this method somewhere.
Has anybody done this with results, or know of a brewery that practices this?
This could be done in any single open vessel.
I got to thinking about this when one things got hectic around here and i left out one of my bread starter crocks at room temp for way too long...
The starter was mostly spent grain mixed with whole cracked emmer, rye, and oats.
The "beer" i poured off this tasted remarkably like a young abbaye de saint bon chien.
basically, dump mash/wort in a bucket/trashcan/crock/stocktank/bathtub and let it go from there... of course you could intervene in there somewhere and add in some controls
What would the pros and cons be of leaving all the mash in the fermenter be? Off flavors yes, but more specifically? Any compounds aside from the alcohol that will kill me?
cheers!