43371Re: [new_distillers] Re: ok
- Feb 25, 2013corn mash is traditionally made with corn grits or course ground corn meal. To access the starch you need to gelatinize the meal. Mix with water cook at a low boil for about 15 minutes. Mix this with the rest of your grain mash at 150 degrees F for conversion. This is how the big boys (ABInbev/SABMiller) make most of their beer.
On Sat, Feb 23, 2013 at 2:19 PM, RLB <last2blast@...> wrote:With that said, I will make adjustments to that part of my wash and wort process accordingly. I will have to try bananas because a local store sells spotted bananas half price. We talk about grains a great deal as in corn, so I really need to try fresh corn right out of the field , canned corn, and cracked corn in my experiments. My hope is to avoid boiling with fresh and canned corn.
From: tgfoitwoods <zymurgybob@...>
Sent: Saturday, February 23, 2013 2:09 PM
Subject: [new_distillers] Re: okI think it's because so many of us started as winemakers and brewers, where it's important that whatever you bottle and put away for a while, at 4-14%ABV, needs to be pretty sanitary, and the smaller the fermenter (the hobbyists 5 or 6 gallons as opposed to a commercial 3,000 or 5,000 gallon) is harder to keep sanitary.
Zymurgy Bob, a simple potstiller Making Fine Spirits
--- In firstname.lastname@example.org, RLB <last2blast@...> wrote:
> I kind of wonder why we use airlocks too!Â I watched a Seagram vid and they had a 10,000 gal vats room that were wide open.Â Moonshines never seem to use them either.Â My first guess would be wild yeast and bacteria.Â Years ago, I made a sugar wine that was 19 abv and my containers were never sealed and used an airlock.Â I will say one thing about using an airlock is that it keeps the odor down if you live in an apartment building.
> In my next experiment, I will test 5 gal. airlock sugar wash verses 5 gal sugar wash with a cover loosely placed on top.Â I am waiting for warmer weather before using grains,so my windows can stay open 24/7
--US Navy - 100% on watch
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