Hello again
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- Swill Maker
- Posts: 211
- Joined: Wed Aug 11, 2010 8:20 am
Hello again
It's been a while since I have been here. I have plans to reeducate myself and restart this hobby. I was using COB horse feed with molasses but that is unavailable to me so I mixed my own. 50# cracked corn 50# crimped barley and 50# of food grade rolled oats mixed with 10# of molasses. I make small runs and this rotted before I used it all. I am sure it was from mixing in the molasses and leaving it set so long. So here is the new plan.....I am asking for critique..stovetop with a thumper.... 5# of corn 5# of oats and 5# of barley mixed with 1# of molasses. I ferment it in buckets then transfer to carboys to clear so I am not putting solids in the run. I guess it would be easier to have the mill mix the grains, scoop out 15 pounds and add a pound of molasses and the sugar(7#). BUT the mill operator asked a thousand questions about why I wanted the mill so cleaned out before they mixed my feed. Would be easier to just buy separate and mix as I need it.....
- still_stirrin
- Master of Distillation
- Posts: 10344
- Joined: Tue Mar 18, 2014 7:01 am
- Location: where the buffalo roam, and the deer & antelope play
Re: Hello again
If I were you, I’d get the grains individually bagged and blend when I was ready to brew. The reason being, you’ll have a better mix of the grains with more uniformity that a grainery would due to their production size. They simply wouldn’t have control to accurately mix such a small batch of grains. If you were buying several bushels, or hundreds of pounds, then you’d get total pounds accordingly, but a scoop at a time wouldn’t have the ratios you’re wanting.
So, buy individual grains whole and weigh and mill separately at home. And then do your blending for your mash.
But here’s a note - with corn, I gelatinize it separately. So, keeping that by itself (unblended) works for me. After gelatinization, I mix the grains in the mash tun all together.
Another advantage for home milling and blending, is that the grains will stay fresh longer and better if whole. And, I store my grains in the freezer too. It keeps the moisture content stable and kills any bugs that might be resident in the kernals. Then, I weigh out what I need for a batch and mill it the day before brewday. Fresh grains every time!
ss
So, buy individual grains whole and weigh and mill separately at home. And then do your blending for your mash.
But here’s a note - with corn, I gelatinize it separately. So, keeping that by itself (unblended) works for me. After gelatinization, I mix the grains in the mash tun all together.
Another advantage for home milling and blending, is that the grains will stay fresh longer and better if whole. And, I store my grains in the freezer too. It keeps the moisture content stable and kills any bugs that might be resident in the kernals. Then, I weigh out what I need for a batch and mill it the day before brewday. Fresh grains every time!
ss
My LM/VM & Potstill: My build thread
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
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- Swill Maker
- Posts: 211
- Joined: Wed Aug 11, 2010 8:20 am
Re: Hello again
I am (was) a home brewer. When I use corn I use flaked never just whole or cracked. To be honest I am not sure what you mean by gelatinizing the corn....soooo for some reading to do. The premixed stuff made a really good drink but again just rotted after setting. So I will buy everything separate and mix per batch....thanks
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- Swill Maker
- Posts: 211
- Joined: Wed Aug 11, 2010 8:20 am
Re: Hello again
Oh so basically you are mashing the corn at a higher temperature. Then adding the other grains in.. ..easy enough...again thank you
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- Swill Maker
- Posts: 211
- Joined: Wed Aug 11, 2010 8:20 am
Re: Hello again
Ok...what about mashing everything with some 6 row added to the mix for enzymes? I don't think it is necessary with the added sugar but it can't hurt.