BigRed Posted March 15, 2017 Share Posted March 15, 2017 Is there a difference in flavor between flaked corn and wheat for a bourbon and using whole, ground grain? Link to comment Share on other sites More sharing options...
3d0g Posted March 15, 2017 Share Posted March 15, 2017 Not that I've noticed. Just cooks a bit faster and costs a hell of a lot more. Link to comment Share on other sites More sharing options...
indyspirits Posted March 15, 2017 Share Posted March 15, 2017 37 minutes ago, 3d0g said: Just cooks a bit faster and costs a hell of a lot more. Here in Indiana we pay about 15 cents a lb for #2 dent -- about 1/15th the price of flaked. Of course you don't have to conduct a cereal mash on flaked nor do you have to use enzymes. I made one batch in my "learning days" and don't think poor quality had anything to do with the flaked maize but rather my unskilled cuts. Link to comment Share on other sites More sharing options...
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