Loading ...
Sorry, an error occurred while loading the content.

Re: [new_distillers] Re: Nasty smelling mash (enzymes required)

Expand Messages
  • Robert Thomas
    Tony, that sounds pretty reasonable. the only thing I would watch is the temperature of the sack of sprouting grain. Too high and you destroy enzymes. I guess
    Message 1 of 17 , Sep 12, 2006
    • 0 Attachment
      Tony,
      that sounds pretty reasonable. the only thing I would watch is the
      temperature of the sack of sprouting grain. Too high and you destroy
      enzymes. I guess it was cold outside when pops did it. Or he had lots
      of free corn.
      cheers
      Rob.


      --- Tony Turner <tonkyman1979@...> wrote:

      > Tyler,
      > Some of the old guys I talked to this weekend said they mad their
      > own malt. One guy said he would put 10 lbs of corn in a pillow case
      > and wet it down with warm water and them hang it over a wash tub in a
      > warm dark place until it sprouted. He said it would take two weeks (I
      > would think it would sprout sooner than that). Anyway, whe the
      > sprouts were a 1/4 to 1/2" or so long he would wash the corn in a tub
      > of water and rub the corn between his hands to rub the sprouts and
      > roots off. The he would take an axe handle and mash the corn really
      > well. Next he would pour 5 gallons of boiling water over the mash and
      > wait for it to cool. Once cool he pitched his yeast, covered and put
      > on an air lock and let it ferment until it stopped bubbling. Please
      > keep in mind that I have never tried this but my brother-in-law said
      > that this guy had been making it for 30 years and his father before
      > him. I had a taste of the stuff and it was pretty good but it hadn't
      > aged at all nor do they age
      > theirs (they like it like that. "white dog" is what they call it).
      >
      > I have another way to malt corn that I found this weekend and I
      > intend to try it at least once just to see if I can do it. If you are
      > interested I'll share it with you.
      >
      > Gotta get back at it.
      >
      > Later,
      > Tony T
      >
      > tyler_97355 <kd7enm@...> wrote:
      > With cracked corn, i think sprouting it would not be possible. But i
      >
      > think i must agree that i need malt or something else to convert the
      >
      > startch. With an SG of 1.020 this morning, i decided to throw 5
      > pounds of sugar in. I guess thats about all i can do for my whisky
      > recipe, until i get some malt. Its still warm, so i'm letting it
      > cool
      > down to 75-80 degrees befor i toss in the yeast (and lemon juice).
      > I'll let you all know what happens.
      >
      > -Tyler
      >
      > --
      >
      >
      > Recent Activity
      >
      > 14
      > New Members
      >
      > 6
      > New Photos
      >
      > Visit Your Group
      > SPONSORED LINKS
      >
      > Corporate culture
      > Corporate culture change
      > Tissue culture
      > Plant tissue culture
      >
      >
      > Yahoo! TV
      > Staying in tonight?
      > Check listings to
      > see what is on.
      >
      > New business?
      > Get new customers.
      > List your web site
      > in Yahoo! Search.
      >
      > Y! GeoCities
      > Share Photos
      > Put your favorite
      > photos online.
      >
      >
      >
      > .
      >
      >
      >
      >
      >
      > ---------------------------------
      > All-new Yahoo! Mail - Fire up a more powerful email and get things
      > done faster.
      >
      > [Non-text portions of this message have been removed]
      >
      >


      Cheers,
      Rob.

      __________________________________________________
      Do You Yahoo!?
      Tired of spam? Yahoo! Mail has the best spam protection around
      http://mail.yahoo.com
    Your message has been successfully submitted and would be delivered to recipients shortly.