Changes

One of the main goals of turbid mashing is to yield a starchy wort in order to carry carbohydrates which are unfermentable to ''Saccharomyces'' but fermentable to ''Brettanomyces'' and lactic acid bacteria into the fermentation. There are other approaches that brewers have taken to come to this same end result of starchy wort without the labor and equipment-intensive turbid mashing process. These alternatives will likely not yield the same exact results as turbid mashing, but depending on the brewer's goals they may be sufficient and/or preferred. Some of these methods, as outlined in the [[Spontaneous Fermentation#Mashing|spontaneous fermentation]] page, include the addition of flour to the boil <ref name="Burgundian Babble Belt discussion">[http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1243453104 Burgundian Babble Belt discussion]</ref> passing hot mash runnings through flaked grains <ref name="Flat Tail on the Brewing Network">[http://thebrewingnetwork.com/shows/1027/ Flat Tail on the Brewing Network, ~1:04 in]</ref>, soaking a huskless grain such as oats in the boil, pulling mash runnings before full conversion without the prolonged processing of a turbid mash <ref name="Flat Tail on the Brewing Network" /><ref>[http://www.homebrewtalk.com/showthread.php?t=448529 Homebrewtalk Thread by Amos Browne. April 2012. Retrieved 02/08/2016.]</ref>, or even adding [http://traffic.libsyn.com/basicbrewing/bbr04-03-14pastasour.mp3 100% wheat pasta]. Although he mostly conducts traditional turbid mashes, James Howat of Black Project Spontaneous Ales has experimented with doing a 165-170°F (74-76.7°C) single infusion of a 60/40% pilsner/raw wheat grist for 15 minutes to simulate the starches in a turbid mash <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1605690742792467/?comment_id=1605786676116207&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Howat, James. MTF discussion on doing very hot, short mashes to simulate turbid mashing. 03/07/2017.]</ref>.