The No Boil Corn Mashing Method

Production methods from starch to sugars.

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Re: The No Boil Corn Mashing Method

Postby homebrewer007 » Thu Jun 15, 2017 4:37 pm

I agree the more aggressive commercial and most importantly healthy yeast will become the big bug on the block (one main reason for doing starters), but we have to remember that there are sugar chains that commercial yeast is not designed to metabolize. Lactobacillious will now through sucrose which sacramyces can't touch. Even when I do a sour mash I'll introduce a controlled strain of lacto to the mashtun and cover it with a sealed lid overnight. I will then finish my sparge and boil to kill the lacto then add my sacrmyces to finish the job. This is commonly known as a kettle sour.

In the lab we normally see lacto and Brett take off with about a four hour lag time.
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Re: The No Boil Corn Mashing Method

Postby Pikey » Fri Jun 16, 2017 12:49 pm

I had a lacto for the first time in a drop of my "Scotch" which then went on to slowly ferment out. I have to say that even the "white dog" is really nice. and the amounts produced are if anything slightly more than I am used to.

Next cook goes on toasted and charred oak to see wht we see.

A few of our members deliberately set out to get "infected ferments" - Maybe they are on to something ! :shock:
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Re: The No Boil Corn Mashing Method

Postby thecroweater » Fri Jun 16, 2017 4:48 pm

You can invert sucrose but yeasts will by themselves break it down to simple sugars frutose and glucose that it can use no worries with no other bacteria required. Lac to is not there to assist the yeast in any way but to add a certain flavour (sour mash) to the product. I know of and have seen a distillery in Lexington KY (Alltech) run one of their finished mash worts into a wide open wooden vat for the purpose of cultivating a lactic ferment.
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Re: The No Boil Corn Mashing Method

Postby Jafa5 » Sat Aug 19, 2017 12:42 pm

Some bloody good reading here!
Beginners question, do most people ferment on the corn and include the barley / wheat / rye in the ferment or separate the grains from the corn? I can easily mash my grains separately and just add the wort to the corn mash, just an extra step.

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Re: The No Boil Corn Mashing Method

Postby Worm_Drippinz » Sat Oct 07, 2017 1:07 pm


Thanks for spending your time to write this up! :clap:

As usual tons of info :)
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Re: The No Boil Corn Mashing Method

Postby dukethebeagle120 » Sun Oct 08, 2017 4:00 pm

i get lacto almost every time on my corn mashes
the last one was like 1/8 inch thick
made good stuff
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
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