[COHO] Brewing Flour?

[Ryan Gibson]

Sounds like a good way to stick the sparge. ;)
  

Tim Howe <thowe at bendtel.net> wrote:
  On Fri, 11 Aug 2006 15:39:13 -0700
"Mike T" wrote:

> What are the other ingredients? I was thinking that it's just ground malt, 
> which is a course flour. But if the other ingredients include malt, then I 
> have no idea. I haven't come across that term in any of the brewing books 
> that I have.
> -Mike


The Wikipedia article describes it like so:


Wheat flour

Until the general availability of torrefied wheat, wheat flour was often used for similar purposes in brewing. Wheat flour was also, erroneously, used as a yeast food in medieval and renaissance brewing; flour would be cast into the fermenter to feed top-floating yeasts, which have no means of absorbing the raw flour. Brewer's flour is only rarely available today, and is of a larger grist than baker's flour.


Weird, huh?

--TimH
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