Re: Help!!!! Can't get fermentation to work on corn mash
I have had variable results with the conversion process. I have
never tried with corn malt. I assume you are preparing your own
I have had better results using wheat malt. Sources tell me the corn
malt is harder to achieve.
You are grinding the malt just prior to stiring it into the mash. I
use a coffee grinder for this.
Sometimes it converts and sometimes it doesn't. When I suspect there
is a problem I add sugar to make sure there is fermentables in there.
Then save the grain and 'slop back' on the next batch.
just my experiences.
--- In firstname.lastname@example.org, "mnbryant2001"
> Yes it was a typo. Thanks for your help.
> --- In email@example.com, "Harry" <gnikomson2000@y...>
> > --- In firstname.lastname@example.org, "mnbryant2001"
> > <mnbryant2001@y...> wrote:
> > >
> > > This is my first post here and I have enjoyed the group. I have
> > > recently obtained a permit to make fuel alcohol and have malted
> > > first batch. I am using ground corn malted with 10% malted
> > > cooked the corn and added the malt at 15 degrees and held for
> > > minutes. The mash is very sticking like it is suger but thebatch
> > > test is almost black with a purple tinge. I cooked another
> > > have the same problem. I ajusted the ph to 6. I have added more
> > > enough yeast at this point and all it will do is bubble here
> > therefor
> > > after 3 days. The water temp is 75 degrees. I have made wine
> > > and never had this problem. I thought I would try adding sugar
> > tonight
> > > to see if for some reason convertion isn't working. Any
> > > suggestions...Thanks Mike
> > >
> > I assume the 15 degrees is a typo? 150° would be the norm.
> > The problem is the malted corn. Corn has notoriously low
> > Power, less than a quarter of the capability of barley, weight
> > weight. Either use 15% malt barley (recommended), powderedmust
> > (expensive), or boost the amount of malted corn in the grain bill
> > 2/3rds malted corn to each 1/3rd cornmeal.
> > Unmalted grains or meals can only be used in conjunction with
> > grains, otherwise the starches in the unmalted grain do not get
> > converted to sugar, and so the starches end up in your beer.
> > in beer provides for a feeding frenzy for beer spoiling bacteria,
> > dramatically increasing your chances of infection. This is nasty
> > beverages, but not so for fuel usage, although in both cases it
> > drastically lower the alcohol yield and make it uneconomical.
> > Grains with starches absolutely must be mashed - that is they
> > cracked and soaked in hot water at 149F to 160F for about 45
> > in order to convert the starch to sugar. Only grains with high
> > Diastatic Power like 6-row barley have the capability to do this
> > conversion.
> > Slainte!
> > regards Harry
> > Moderator