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I've dumped a straight corn batch on top of a straight rye batch & it turned out great. But I appreciate you're knowledge & advice!
I'll check the ph & keep reading. It'll be a couple days until it's done.

Should I ferment the next batch on top of the grains of this one?

I was thinking about adding some sugar.

Hi guys. I'll give a quick rundown of my process & then you guys can tell me where I goofed. 1. Heated water ~15 gal. to 207F & shut off heat. 2. Added 15 lbs cracked / milled corn 3. At 147F added 6 lbs malted rye & 3 lbs 6 row malted barley. 4 at 100F dumped it in a 32 gallon fermenter...

This is all great information!!! Thank you !

I've read on multiple threads that guys are cooking the corn 180-200 for 2+ hours. I've also read that alpha denatures at 2-3 hours at 155F.

How are people cooking the corn this hot for this long without denaturing the enzymes?

Thanks



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Ryewhiskey1995 wrote:How about the malted rye? When does it go in? 145F.
Would it be ok going up to 180°? Putting it in at the beginning with the corn?


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How about the malted rye? When does it go in? 145F.


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I figured. Guess I won't be watching tv while I stir. Lol.


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Thanks! I've always cooked the corn at 150 for 90 min & added sugar based on an old recipe I found. I'll give it a try at the higher temps. & read the links.
You're input is greatly appreciated!


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So I have a little more research but I'm going to go with 15 lb, 7 lb malted rye , 3-6 lbs 6 row malted barley. The process I'm thinking about is cooking the corn & rye in about 4 gallons of water on my stove at 150-155 for 90 min then adding the barley & some amalayse at 150 after the cook....

That's about what I was thinking. Thanks guys.



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I watched that one. I'm thinking not as much rye as in the George Washington.


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Looking for a good corn, malted rye, 6 row malted barley recipe.

Thanks!



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I'm thinking about 65% corn, 35% Rye, 5% malted barley. Or at least close to that. My best batch ever was a corn batch made on top of a weak 100% rye.


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Interesting. I've been "punching down" grapes in wine for many years. As is recommended by all wine makers. Stirring through much of the fermentation. Do you have any references that I could read on the topic? It's not that I'm disagreeing, I'd just like to study that idea a little more. T...

It's setting in a cool basement now. Temperature there is 68-70f I'd say.
My SG just now was around 1.060 so it's moving along nicely.

R.

Der wo

Thanks! I didn't think I was too bad off either.
We'll find out when it's over ice.

Biggybigz, thanks for the input. I'll be trying a straight grain batch soon after hearing multiple people's opinion that matches yours.

Max vino Yes I ferment on the grain. I use a wine auto siphon with a sediment cap to get the liquid off of the lees / grain when it reaches 1.000 or under (depending on activity in the batch) . I'll give it a week or so in carboys & rack it again into the keg still pot. I have fermented on grain...

Turtle LA
I've tried batches where I cook the corn for 90 min @ 150 & still add sugar & then ran batches with the same amount of corn & not cooking it. It's not even close. No corn flavor comes thru in the no cook batch.

Raged, Thanks! That calculator is very helpful & makes perfect sense. Just like I assumed it would work out for the concentrations of grains to water. Sometimes what someone thinks / posts & it's interpretation by another are different on these forums, but it's hard not to get frustrated whe...

Wouldn't your percentages be based on how much water I added? Let's say I diluted with 2 gallons of water instead of 6. The hydrometer would have read much higher. If I'd have added 10 gallons, it would be lower. How would I test the actual conversion? Iodine? This is new to me, ive always added sug...

Bubbling away. Looks & smells good!

I thought about adding more water , but it wasn't hard to stir. The thickness didn't affect the conversion too much with a final sg of 1.056. Next time I will use more tho.
As for the sugar add, maybe one day I'll run two batches side by side one adding the extra sugar, one without.

Just remembered. I added 2 tbs of alpha amalayse at the start of the cook. First time I've tried to use this. Just saw it at the brew store & thought I'd give it a try.

Going to write out my process. I go against the grain on a few things, so take it easy on me. I attempted to make a 100% Rye batch with milled malted rye. I didn't get much rye flavor. Two reasons, I only used ~ 8 lbs of Rye in a 13 gallon batch & second, I don't believe the Rye was broken up en...

Still not a bad price for 1/2 gallon jars. The larger jars are nice to have. Amazon sells 6 1/2 gallon for $22, so it's a savings over them.

Good day to everyone. I have been distilling for about 5 years. I have been a multi time a week reader of this sight for nearly as long. For some reason tonight, I decided to sign up & post. As I set here tonight drinking a very nice batch of 3rd generation sweet feed off of lees of a corn batch...