A much easier way to gelatiniz your corn would be to put your corn in your mash tun, and put your 190 degree water in, cover, and let it sit for an hour to hour and a half. No scorching worries that way!
I could be wrong but I was told that if you heat your mash above 190 degrees, that some of the sugars in the grain became unfermentable. The hydrometer will still read them as sugars in the mash.
Just FYI you grind up the corn really fine and pour and mix it into 190 water it gels and extracts the starch in the matter of seconds. What takes 90 min is the amalyze to break down the starch. Your wasting alot of time George
Hey Randy, this recipe looks similar to your oat whiskey recipe (except for the added sugar)? I toasted up a bunch of rolled oats using a tray made of ceramic/clay material (like a pizza stone). Does a great job of spreading the heat. I wonder if instead of toasting whole corn & grinding it, you could toast corn meal???
I was thinking the taste was coming from the shell of the corn but nothing beats a try but a failure and that teaches you to try a different way cheers!!
Hi Randy thanks for all the info. I think you better write down the recipe below the videos so people can understand more easily.. I guess you do just one run after fermentation while traditional whiskey requires double...
Very interesting video. Enjoyed it immensely.😊 Does roasting the corn affect the starches in the corn? I apologize if you mentioned it and I missed it. Just curious.🤔👍🥃
Very interesting Randy, I can’t wait to hear how you say it taste after you run it. Here’s an idea that I played with; use Indian corn as the grain. Remember Indian corn; those hole corn cobs with the different colored corn kernels put out around Thanksgiving time? I tried finding a good deal on them on eBay, but couldn’t come up with anything good. With those different colors I think there be some different flavors? I’ve often wanted to try this, but I can’t seem to find them online with a good price. Let me know what you think. Another great video Randy!
Nice I toast my corn I recently posted a video of a toasted corn Rye Oat Mash. I typically use flaked corn, and I toast it in a skillet. I really enjoy the whiskey. Your in for a treat when you still it. I age mine on toasted french oak. It resembles a Irish whiskey more so than a bourbon.
@@stillworksandbrewing Sorry about that, My question was based on the photo of fresh sweet corn on the cob that was used with the video. At that stage much of the corn is still sugar. I should have deleted it when I realized you actually started with shelled dry corn.
Hi Randy have a question about cracked corn going to try my luck at my first batch of corn mash my question is all cracked corn the same my local feed store has 50 pound bags pretty cheap compared to the homebrew shop in town is there a difference
Hi hap at my home brew shop they only have flaked corn and I wanted cracked corn which is different and what I read that a lot of people use the bad you are talking about so that is what I got I made sure that it was for feed not planting because some seed corn can have chemicals on it mine is in fermenter now and smells fantastic hope this helps cheers
Cracked corn aka Feed corn is just fine. If you can, run it through a grain mill at it's smallest setting. The small crack will help gelatinize the corn faster. Flaked corn or corn meal is also an option but it is pricey. Two weeks ago I did a 100lbs cracked corn in a 55 gallon barrel with a steam wand and 5500w from my boiler. Takes a LONG TIME to come up temp & cook. The corn expanded to about 3/4 full barrel. Pitched enzymes and walked away over overnight. By morning cooled to 90f, added marble rocks, and pitched yeast. Batches this big I ferment on the grains, and it should be ready to run this weekend. Cheers!
@@haprenzenbrink227 They are a Ph buffer. They are mostly calcium carbonate which act as a buffer and dissolve when the Ph falls below 4.5. They remain intact at Ph 5.0. If any wash Ph goes below 4 yeast can go dormant and you have a stuck ferment. The marble rocks can be found at any home & garden store. Look for marble chips, they are $4.00 for 30 lbs. You can also use oyster shells, clam shells, coral, or egg shells. You can get crushed oyster shells at feed stores just ask for chicken scratch. Cheers!
@@BigEdsGuns I’m fermenting in 5 gallon buckets so how much of the marble chips would I use in each bucket to maintain my pH this is all new to me thanks so much for the information
I don't think so but with that said two things one you will only get so much sugar and two you have a warm sweet liquid that something might like to get into
