barturtle wrote:The ferment is on the grains, it's much like a runny oatmeal.
The first part leaves me slightly confused though...the dry grains are added to hot water (corn first, with the small grains following as they are mashed at lower temps)...I hope that is the answer you are looking for.
You answered both of my question, thanks. You can run a sour mash without cooking the grains. That method is inefficient for getting all the good out of the grain, but on the other hand, your fuel bill is a lot less because you're not cooking the mash. You offset the inefficiency of cooking by adding backset (what makes sour mash a sour mash) to your grain and run three batches off the same grain. It's a trick the moonshiners do. I was curious if any of the distillers were doing the same.