Re: [DIYbio] Re: Anyone Interested in Working With Brewers Yeast?

On Thu, Mar 21, 2013 at 3:57 PM, Ben Hunt <ben.g.hunt@gmail.com> wrote:
> Yeast can't do it, that is correct, you have to malt and mash some amount of
> barley or else add enzymes to break down corn. There are fungi that are
> happy to break down starches though, like koji (Aspergillus oryzae) which is
> used in making sake, and has had a genome out since 2005.

So when you say "bourbon without a mash, barley or enzymes" - is the
mash a process where you partially sprout and then roast the corn?

-Dan

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