Gelatinizing the starch molecules causes them to unravel, from their initial
compact form, to a bunch of outstretched strands which the malt enzymes
(amyloglucosidases) can act upon and break down into simpler sugars
(conversion), which is then consumed by the yeast to produce alcohol
Ungelatinized starches won't convert or ferment.
Your long hold at ~150F likely performs the gelatinization and conversion
The Links are only visible from the Yahoo groups web page, not the digest or
A corn mash will have a far lower proportion of barley husks than an all
barley mash, hence less tannin. Perhaps that's why they are sparged and
corn is not.
A fermenting all grain corn mash (in my experience) starts to smell like
pretty rotten feet, although it distills out OK. Simply "turning on the
tap" to sparge a thin mash might not extract all of the sugars. Lautering
will help extract more, and yield a clearer wash. A final lauter with fresh
water will push the last bit of sweet wort out. Depends on how much effort
you want to exert. Google "No sparge" for more info.
]On Behalf Of Michael Eyre
Sent: Tuesday, February 28, 2006 3:50 PM
Subject: [new_distillers] Corn
While we're at it, I've searched the site and found a lot of the word
"gelatinize" when working with corn, but I'm not sure what this process
actually *means*. What is the corn doing when it's gelatizing that makes
it more suitable than not gelatinizing it?
As an aside, for my current sessions, I'm actually heating and mashing
everything I do in a large crock pot. If you haven't thought about it,
it's a fantastic way to heat and maintain the heat on 3-4 lbs of grain
for whatever amount of time you need. I use it mostly for making gallon
sized yeast starters for beer. The pot holds temps fairly well itself
when up to temp, and my particular "low" crock pot setting holds at a
146-152 degree window for me.
BTW, I'm getting the digest form of this, so I never see the "Links"
thing at all on my screen. I'll try and find it online later...
Morgan also mentions fermenting "on the grain", which is something I did
not do. After a little web research, I found that single malt wash is
usually sparged off the grains and fermented clear with no grains, while
corn whisky style stuff is sometimes (not all?!) fermented on the grain.