Malted corn

[Flatlands_Hillbilly]

I was reading on a site where the writer was claiming that the old timers that taught him said that instead of using yeast, the old timers used straight malted corn in it's place. Can anyone speak to this, either pros or cons? He didn't go in depth, just that the old timers he knew cringed at the use of yeast. I'll post the site address, cuzz maybe I'm reading it wrong or missing something. Thinking of trying it just for poops and cackles anyway. What's in a hobby if you can't experiment?

http://www.countryfarm-lifestyles.com/m ... 4idm-hKj3Q

[Fiddleford]

The man who wrote the bootlegers bible spoke of this but I never tested it, I was just thinking of it not to long ago. I would imagine it wouldn't give you that bready grass flavor bakers yeast does

[amdamgraham]

If it's not bread yeast, then what did old timer's use? Were they relying on natural air-born yeasts to start the ferment? I know the recipes for farm cider just used what was on the fruit but that isn't boiled into sterilization as part of the process.

[Flatlands_Hillbilly]

According to the article, which has a long drawn out process including how to make the corn, uses the malted corn itself as a yeast medium. It's fermenting process was more involved and took a bit longer, but if what he wrote was true, it sounds like an awesome final result. I'm going to give it a modified version as I'm not going out in the woods and dig a hole for that type of still. I prefer my shop across from the local PD. Craft Distilling is legal in MO, they know I shine and I have no reason to hide. Still illegal with Feds, but the local PD won't tell. He and his boss, the mayor, would have to find someone else to enjoy an after hours sip or two with. Lol I'll have to read it through a time or two again and I'll let you know how it goes.

[dukethebeagle120]

sure it works.i do it all the time
the only thing is i usually use malt rye of wheat.
fermentation in my case is usually wild and short (3-4 days)
i do find that you should shoot for a gravity of around 5-6% as wild yeast won't tolerate much more
also i find in my case that it ferments at a lower temperature 68-72 f
higher then that it seems stressed
at more then 5-6% it probably will not ferment dry.
i have also used sourdough starter also
never fails.
i never use bread yeast anymore except for rum
the beer is super sour.
but the final product comes out slightly sweet with nice grain flavor

[Flatlands_Hillbilly]

sure it works.i do it all the time
the only thing is i usually use malt rye of wheat.
fermentation in my case is usually wild and short (3-4 days)
i do find that you should shoot for a gravity of around 5-6% as wild yeast won't tolerate much more
also i find in my case that it ferments at a lower temperature 68-72 f
higher then that it seems stressed
at more then 5-6% it probably will not ferment dry.
i have also used sourdough starter also
never fails.
i never use bread yeast anymore except for rum
the beer is super sour.
but the final product comes out slightly sweet with nice grain flavor

Thanks for the info!

[8Ball]

The man who wrote the bootlegers bible spoke of this but I never tested it, I was just thinking of it not to long ago. I would imagine it wouldn't give you that bready grass flavor bakers yeast does

I’ve been wondering where that “grass flavor” was coming from in my various recipes. I call it that ‘green taste’
Now I know. Thanks.

[Fiddleford]

I’ve been wondering where that “grass flavor” was coming from in my various recipes. I call it that ‘green taste’
Now I know. Thanks.

You see.. I like "green taste"

[metalsmith]

I worked for an engineer that was trying to plant a germinated seed in the ground for a head start in seed production. We had a lot of problems with a yeast that would start up and really screw up growing a plant. At3 percent ethyl alcohol the corn did not produce a plant to make more corn. Did some one mention Camden tablets ?

[8Ball]

I’ve been wondering where that “grass flavor” was coming from in my various recipes. I call it that ‘green taste’
Now I know. Thanks.

You see.. I like "green taste"

I was thinking that the “green taste” was coming from the steam rolled barley I get at the feed store.

[dukethebeagle120]

green malt =grassy taste
ur malt has to be dry
if not you will get grassy taste

[8Ball]

Good to know. I’m roasting my feed store barley from now on.
viewtopic.php?f=34&t=73053#p7548202