pop corn

[Dnderhead]

If you are going to try either corn or oats . I whould suggest starting with a thin mash like 1 pound (1/2kg) to the gallon (4L)
then work your way up. you can always add sugar.

[Fester]

If you are going to try either corn or oats . I whould suggest starting with a thin mash like 1 pound (1/2kg) to the gallon (4L)
then work your way up. you can always add sugar.

but i would never know if my mashing skills (?) are good if i add sugar. it would always be just another UJSM

[Dnderhead]

not hard to tell ,,,after mashing ,1LB per gal you whould have OG of 1.03. and do a iodine test. that whould be about 3% abv.
then add sugar to make up the difference.to git a decent run.
as : mash 1 lb grain = 3% (after mashing check for conversion ,then)
add 1/2 lb sugar = 4%
total = 7%
this way you will git your practice and not wast your efforts /mash.
(this should turn out something like UJSM) if all goes well ,, next time convert more grain and add less sugar

[pumpman]

Thats what I want to work up to is a complete corn mash. After I get more time in of corse.

[violentblue]

Trust me when I say enzymes are your friend. I've done many all grain mashes. and never has one gone wrong when I've used enzymes.
Just put an all barleyu malt down, I added enzymes just to be sure.


I've found using alpha and Gluco amalese there is much mor forgiveness than using malt. that being said, malt has the flavour that you want, but the enzymes keep it all from being a waste of time.

[Fester]

violentblue, where do you buy your enzymes from?

[violentblue]

mile hi

[MuleKicker]

But packing my bags now cause I leave for a 3 week excursion in a couple of days and i don't have anything fermenting for the first time in a long time. That feels a little weird.
Fester

Fester!, I am ashamed of you............. You know better than that!

[I-GOR]

New ground here; embolden by amylase 'stead of malting, so next wash will be feed corn, air popped covered with water then set the enzyme on it. Has any one sourced the Aspergillum oryzae fungus that gets note in the parent site.

Bujapat's thread on his sake experience over on the recipe development page goes into the use of kome koji (pronounced co-may co-jee). Also been discussed a couple places elsewhere, Uncle Remus rice alcohol...........etc.

viewtopic.php?f=11&t=2427#p6700267

[Fester]

it is hot as hell in Texas. just look what happened to my deer feeder!