When I Don't Know, I Ask

[cwood3]

..........well, why hasn't this been removed from the "Parent Page" if it's a recipe for rot? Verbatim it states:

[i]"Rob advises ..
for corn mash, I just use the cracked corn as is. I do grind up the malted barley but just cracking it is fine. I use about 2 lbs barley and 8 lbs corn. Get the water to boiling, about 6 gallons depending on the size of your pot. Add the craked corn and let it simmer at around 180 degrees (82 °C) or so for about 1\2 hour.. This softens it nicely. Temperature for this is not critical. Turn heat off and let temp drop to about 145 F (63 °C) and add the malted barley. Keep temp at 143 or so for about 2 hrs.. This results in dextrous for a high alcohol mash. Then what I do is take my primary fermenter and cover it with some filter cloth and hold the cloth in place with a bungie cord. The cloth I use is the kind with holes that is used to make soccer jersies. I dump the mixture about 2 quarts at a time and sprinkle hot water(160 F (71 °C) or so) over it. This washes the sugars out of the grain. Once each 2 quarts is finished, I scoop out the spent grain and repeat the process. The resulting wash is fermented for 5 days or until it slows. Then I siphon it into a secondary fermenter and let it finish working and so it will clear.
CornFed writes ...[/i]

I guess I'm more interested now in what part is incorrect. If it's just a matter of letting the temp. come down from the 143F in the fermenter to about 78-80F and pitching 2-4 grams of yeast per gallon of mash (Nottingham Ale or Red Star) and monitoring the activity, temperature, SG, etc, then I don't see this as pure rocket science. If the correct instructions are followed, right ingrediants used, and proper apparatus employed, I believe I can get through the process at a level of sucess that will tell me if it's kerosene or product. Please don't get me wrong, I fully understand, respect, and appreciate the art form that goes into tweaking a recipe and making it one's signature concoction. I don't expect a first run to be that at all. This particular recipe caught my eye after considerable reading because it appears to be very straight forward.

The reason I am asking is because I wanted to make sure I had the proper steps/sequence/ingrediants/etc.

I am here at you more experienced's mercy to be set correct.

Thanks again.

[rad14701]

Tony Acklands copyright denies our right to modify the parent site at will... We would need explicit permission to make any modifications...

Enzymes convert starches to sugars... Yeast converts sugars to alcohol and CO2... In each case you need the right tool and process for the job...

[noobsauce]

I was refering to if you try it without using yeast. It would rot before it fermented. The recipe that you quoted uses starch conversion and yeast...your other post seemed to say you planned on not using yeast. The parent site used with this forum is the best way to learn stuff. That recipe will work if thats what you were wondering. As i said, you are on your way.