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43276Re: [new_distillers] Malting

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  • TODP
    Feb 14, 2013
      What about using ground corn? Does it have to be cooked before making a mash to release the starches to convert to sugars or can it be added direct with sugars and  yeast as is? Any benefits to cooking prior?

      On Wed, Feb 13, 2013 at 10:19 AM, RLB wrote:

         Thanks!  I was hoping that malting all my grains would eliminate the cooking process because it will be very difficult for me to maintain grain temp at 150 F for an hour and then rapidly cool it to add yeast.



      From: Henk Stuurman <hstuurman@...>
      To: "new_distillers@yahoogroups.com" <new_distillers@yahoogroups.com>
      Sent: Wednesday, February 13, 2013 12:28 AM
      Subject: Re: [new_distillers] Malting

        If you use malted grains you never boil them. The malted grains got the enzymes to break down the strarches, Never boil them, only boil the unmalted grains.


      From: last2blast <last2blast@...>
      To: new_distillers@yahoogroups.com
      Sent: Tuesday, February 12, 2013 4:18 AM
      Subject: [new_distillers] Malting

        Just wondered if anyone has ever individually malted corn, barley, and rye for use in a wash?

      Do you still need to cook those grains if you malt them all?

      My thinking about malting grains in an attempt to try avoiding the cooking process.  Once you malt them you crush them and grind some barley for the enzymes.


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