Malted Corn Smells like blue cheese...

[Koanmi]

It got moldy while drying....

The pleasant smell of blue cheese....

I know in rice wine actual mold is used in the production so I'm going to try to use this corn....

It smelled even stronger yesterday. I have not checked on it today.

Again does not smell rancid, acutually smells kind of delicious so after its dry (Which should be today) I'm going to turn it to flour and pitch the yeast and see where it goes.

Do you think the mold could help convert the rest of the starch?

[NZChris]

You wanna be very careful with that. Don't even breath the spores. Not all molds are harmless and it is only very specific molds that convert starch.

Google for grain mycotoxins

[Koanmi]

I appreciate your concern and I did google research, but after a little more in-depth research ,and direct in the field observation... (Wow, this stuff just smells good...)

The mold on the corn looks just like the mold on oranges...that is penicillin. IT is the same shade of blue-green....after that I researched on google penicillin and found that rye bread is allowed to mold and that is used for cheese.

AS here.

- Loaves of rye bread are still left to mold in the caves in which Roquefort is aged. The bread is then ground to a powder, which is then added to fresh curds for cheesemaking.

http://www.earthy.com/Blue-veined-Cheeses--W599.aspx" onclick="window.open(this.href);return false;" rel="nofollow

Also, penicillin is not just blue it is also white I discovered.

Conclusion? This is penicillin growing on these grains. Which is why it smells like blue-cheese....and on further observation...is blueish green.

...I did not even know penicillin grewn on....nevermind....

Its growing on this grain Corn just like it grows on the grain rye.

Not only that but there more.... Even when nearly completely dry I notice the kernals are quite tender......Tender.

"Besides their striking appearance, the blue veins affect the taste of the cheese. The culture breaks down the fats and proteins, thus developing a more aromatic flavor and a smoother texture. "

http://www.earthy.com/Blue-veined-Cheeses--W599.aspx" onclick="window.open(this.href);return false;" rel="nofollow

The molds seem to be breaking down the starch even more ,just like Koji does.

Thus should be good.

[Shine0n]

Seems very interesting, grind it up and start the mash already

Let us know how it turn out

[papstoker]

I'd be super careful. Here in SA we have a traditional beer called Umqombothi, and it has been established that fungal growths on the grain is the cause of the high incidence of oesophageal cancer. Dont know if it will survive the distillation process though.

"Health Concerns

A recent study found that sorghum and maize, used as ingredients in umqombothi, often are contaminated by mycotoxin-producing moulds. The finished beer is thus often also contaminated with bacteria and fungi (yeasts and moulds).

Grain samples were found to be infected with Aspergillus spp., Penicillium spp., Rhizopus spp. and Mucor spp. Forty-five percent of home-brewed beers showed the mycotoxins zearalenone and/or ochratoxin A.

The Transkei region of South Africa has a very high incidence of oesophageal cancer. Research by the Medical Research Council in South Africa has suggested that a toxin-producing fungus in homegrown maize could be linked to the high incidence of this cancer"

[thecroweater]

Fungi on grain, could be an ergot too.
No idea if it carries over but if it did " Lucy in the Sky with Diamonds comes to mind.

[HDNB]

Fungi on grain, could be an ergot too.
No idea if it carries over but if it did " Lucy in the Sky with Diamonds comes to mind.

ooo...bourbon with a kick! Can you balance the PH of that acid with some bicarb?

[jimsgins]

For those objecting, how is this different to mouldy dunder?

Not that I have a position I'm just curious what difference it would make

[der wo]

If it smells like cheece, it's a lactic bacteria. I wouldn't hesitate to use it. Perhaps I wouldn't drink an unboiled mash with it.