- Mar 11, 2003I think the fining ingredient 'alginate' is derived from seaweed
(kelp etc). It is also known as 'Irish Moss' and 'Agar'. 'Gelatine'
is a fining alternative to it - more readily available in the
--- In Distillers@yahoogroups.com, "Zoran Vujcic" <zvujcic@v...>
> Have anyone idea where to by alginate 25 kg? I am in Yugoslavia(now Serbia and Montenegro). Can someone give me useful address? I
need it for immobilization of yeast in brewing.
> ----- Original Message -----
> From: CornFed (Randy)
> To: Distillers@yahoogroups.com
> Sent: Monday, March 10, 2003 11:22 PM
> Subject: [Distillers] Re: Help needed with straight corn
> go back and ask the farmer what Seed Corn that he planted. He
> rattle off a seed company and a variety number (Dekalb 2350) --Just
> to make up a number off the top of my head for example purposes.--webpage.
> Then look that hybrid and variety number up on the seed company's
> webpage. http://www.dekalb.com is the url for Dekalb's
> Different hybrids and varietys have different characteristics.Some
> varieties are better suited for vegetable oil production andothers
> for High Fructose Corn Syrup. Some are better for makingcornstarch.
> ect ect ectethanol
> It could be that the corn variety is not the best suited for
> --- In Distillers@yahoogroups.com, "nanosleep" <nanosleep@y...>
> > I have access to tons (literally) of corn straight email@example.com
> > the field. I can get up to about hundred pounds free or
> > as much as I can haul for next to nothing cost. I also
> > have access to a large grist mill (26 inch stones) for
> > only the cost of the gasoline to run it. I've done lots
> > of batches with sugar, molasses, honey, grapes, fruit, etc.
> > My problem is I've done two test batches with the corn
> > and they both have flopped. The first batch was 90% corn
> > and 10% barley malt. I was very careful during the mash
> > to maintain the proper temps. The batch had very little
> > yield (1 or 2%), and it was not for the lack of enough
> > corn. The second batch I used corn and a triple dose
> > of packaged enzymes bought at the local homebrewer store.
> > This batch registered an SG that would produce 4%. Not
> > an unreasonable value for the amount of grain in this batch.
> > However the batch is stuck. I'm using the same nutrient
> > and amount that I use in a sugar wash. I'm also using the
> > same yeast and the same general process that has worked
> > quite well in the past. I've done one corn and sugar
> > batch that did well, but I doubt I extracted much from
> > the corn other than a little flavor.
> > I'd like a little bit of advice from someone who has experience
> > with all grain batches. I want to make a tradtional corn
> > whiskey (no sugar), and take advantage of the cheaply available
> > material. So far I'm not having much luck.
> > How does PH affect the mash efficiency? How important is it
> > to measure/adjust the PH? In my mashes I didn't have any
> > method for measuring the PH and I did nothing to adjust it.
> > How small does the corn need to be gristed? My first batch
> > had the corn just cracked into two or three pieces. My second
> > batch had the corn ground into a fine meal. I don't know
> > exactly what enzymes are contained in my packaged enzymes.
> > Is there a specific packaged enzyme that works well with corn?
> > Where can I buy this? How does the age of the barley effect
> > the mash efficiency? I purchased the barley malt (whole grain)
> > from the homebrew store. I don't know how long it sat on
> > their shelf, but it sat on mine about a month. I cracked
> > the malt and mashed on the same day.
> > This corn has absolutly no pesticides or herbicides.
> > -A
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