Re: [new_distillers] Re: Corn Mash
- The best place to find malted barley is at a Homebrewing supply store. If you can't find one in your area then there are plenty of suppliers online. My favorite for online/phone purchase is Niagara Tradition Homebrewing (www.nthomebrew.com). I know the staff (was once one of them). They have access to any kind of malted barley you could want and will ship anywhere in the US promptly.On Sat, Dec 11, 2010 at 3:01 AM, Donna Convery <dnnconvery@...> wrote:Thank you for the information on the barley, guess my only other question is where would I get it, I have tried to find barley locally, but no luck.Donna in ky
If you can make macaroni and cheese from a box, you can make a great beer.
- --- In email@example.com, Donna Convery <dnnconvery@...> wrote:
>Thanks for the info I added 2 gal of water bringing total volume to 15 gal and got it up to temp. What a pain
> Can you tell me more about the Barley Malt? Thanks
> Donna in ky
> From: tgfoitwoods <zymurgybob@...>
> To: firstname.lastname@example.org
> Sent: Fri, December 10, 2010 3:31:56 PM
> Subject: [new_distillers] Re: Corn Mash
> --- In email@example.com, "missouri_bootlegger" <siscoweb@>
> > I am trying to complete a corn mash and having a lot of trouble getting it to
> > 20 lbs finely ground corn
> > 2lbs barley malt
> > water added to bring total to 13 gal added 11-12 gal water
> > 15 gal pot with propane burner
> > this is pint o shine's recipe
> > http://www.artisan-distiller.net/phpBB3/viewtopic.php?f=5&t=40
> > I did the sour ferment I couldn't get to it so it sat for 6 days but is it
> >around 60F in my basement it got sour.
> > I added 1/4 pound of malt to the mix wile heating but getting it to 180F was
> >not easy it gelled about 170F and got so thick that I had to add hot water it
> >would thin out for a bit then thicken back up it was sticking so bad and
> >starting to burn I had to shut off the burner and boil water to add I did get it
> >to 180F with the boiling water it was thick. I wrapped the pot with insulation
> >and let it cool at 152F I added 2 lbs of malt and 1 tbs of alphaalmase and it
> >thinned out. 10 hrs later it was 112F I did a iodine test "black" so I heated it
> >back up to 154F and added another 1 tbs alphaalmase rewraped it and let it cool
> >9hrs later it is 120F and the test is black I am thinking I need to split it add
> >more water and bring to 190F and hold for a wile any ideas?
> You are encountering all the classic corn-whiskey hassles. First off, I've never
> been able to get a clean no-starch iodine test, even when tasting indicated it
> was pretty well converted. While I don't have my notes handy, here are the
> procedures I use to avoid some of your hassles.
> First, I do pint's lacto-souring just like it sounds you did. Then I heat my
> water (sorry, no quantities now) to boiling and then add the pretty-dry soured
> corn. It will now take a lot less heat to get the mash to boiling, but if it's
> too thick to stir, add boiling water until you can live with it.
> Cover with a towel or other insulation to keep it hot while it gelatinizes,
> maybe an hour? Add cold water to get you down to 152 and thin that goop out a
> bit more. I don't use barley malt anymore, but when you add the enzymes and
> insulate with the towel for maybe 2 hours, the gloop will thin a bit more.
> Forget about the iodine test, add cold water to cool to yeast-pitching temps,
> and pitch your yeast starter. If at any point in the process the mixture is too
> thick to work, don't hesitate to add more water. Yes, that means a slightly
> lower-ABV wash, but I don't know what else to do. Just use any water additions
> to accomplish whatever temperature changes you need to make.
> When it comes time to lauter the wash off the grain, I personally feel that
> gravity and time are the best approach. Clever ways of applying pressure just
> seem to make the situation worse. I push a perforated bucket into the mash, down
> to the bottom of the barrel, and about every day pump the liquid out of the
> bucket until I have a still-full.
> If this seems like pain in the ass, you'd be right. I'm just happy that I still
> have a gallon or more of aged bourbon from last year, and that I prefer
> barley-malt whiskies to corn. (Barley is WAY easier to work with)
> Zymurgy Bob, a simple potstiller
Hopefully I wont have to do this too often