corn meal plus liquid malt ?

[Cornbread]

I know a lot of you have tried it...........it even sounds a little "Popcornish". May I ask what to expect? What kind of taste? Sounds like it is worth trying since I have never got into malted anything yet grain-wise....just liquid malt.

[cornwhiskey]

I know a lot of you have tried it...........it even sounds a little "Popcornish". May I ask what to expect? What kind of taste? Sounds like it is worth trying since I have never got into malted anything yet grain-wise....just liquid malt.

Dry malt extract is better than liquid malt extract. Liquid is harder to measure and spoils more quickly. In the homebrewing world some beers have what we call an extract twang and this comes from old liquid extract (be especially wary of the canned liquid extracts as sometimes these sit on homebrew shop shelves for a long time). Plus it's much easier to deal with a powder rather than a sticky syrup. If you have a fresh liquid extract and a dry extract you will end up with the same final product. Although if you are using corn you will need to do a mash and you might as well be using 6-row (2-row if 6-row isn't available) and flaked corn. You won't have to do a cereal mash with the corn as flaked corn is ready to be mashed. Just go to you local homebrew store and get 2.5lbs of 6-row, have them mill it and get 13.25 lbs of flaked corn (this doesn't need to be milled and you will piss off the people at the homebrew shop if you do it). Take it home and take 6 gallons of water and it to 165F, then mix in the grain. Take the temperature, you want to be around 150F. Stir the mash every 15 minutes and take the temperature. If it gets below 145F apply direct heat to the kettle, YOU MUST BE ABSOLUTELY SURE THAT YOU ARE CONSTANTLY STIRRING THE MASH AND RUNNING YOUR LONG METAL SPOON ALONG THE BOTTOM SO YOU DON'T SCORCH THE GRAINS. You only need to heat it for about 5 minutes to bring the temperature up a little. Do this whole stirring and heating process for 90 minutes and you are done. Chill it with a wort chiller or let it cool overnight (cover the pot with the lid) and then proceed with pitching yeast and fermenting like you normally would. Add some enzymes when you pitch your yeast, 7 drops of liquid Beano will work perfectly in this recipe.

[Cornbread]

Thanks a lot !

[cornwhiskey]

Thanks a lot !

I said to do a 90 minute mash. But once the mash is done I think it's best to let it cool overnight because you will get better conversion. On my first whiskey mash my OG was around 1.060 after 90min. but I let it cool overnight and it was 1.065 when I checked it the next day before pitching the yeast.