Ok, havening been farting around with this mash for the last 24hrs I have some conclutions:
All in all it ain't worth it!
I have been trying to get a good convertion, and although what I have will ferment, I am not happy with the convertion. Using a hydromiter is not an option with all of the particulate matter in there so I am going off of taist (I hate that). It is sweet but not as sweet as your average beer wort, so I am sure that I've had very little convertion.
I think the big problem is the grains haven't been malted. This is making the tight balls of starch hold together, or at least that is what I'm thinking. I have mashed at several temps for several hr. adding more enzimes as needed, and concluded that the only way to realy do this is with a long boil. And even then I'm not sure of the convertion. Boiling is a bitch, the consistancy is like a thick gravy and, yes I know you all have said, it is easy to burn. I'm thinking that the several hrs of stering is not worth the price between malted grain and four.
Another thing I'm thinking is there is no way in hell that this stuff is going to clear. I use a hot plate for my still, so I'm not as woried about burning will distilling, however, I emagin I will have to run it slow and low and pray. I'm just thinkin' I would rather pay the extra $$ for malted or rolled grains.
To sum up:
The flour staid suspended just fine
It's is hard to get convertion
It's a bitch to boil
It burns EASY
I'm sure it will ferment and make booz
It will take more time to mash and distill than rolled or malted grain.
I just don't think I want to mess (and I mean messy) with this, even though I like the idea of going to the market down the street to get what I need.