diamond

All about grains. Malting, smoking, grinding and other preparations.
Which grains are hot, which are not.

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NIGHTOWL
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diamond

Post by NIGHTOWL »

on the parent site ,the diamond recipe does it get any alcohol from the corn or just the sugar since there's no malt?
NIGHTOWL :wink:
woodshed
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Re: diamond

Post by woodshed »

With the proper research that question answers itself. If you are looking for someone to hold your hand through this you are in the wrong place.
NIGHTOWL
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Re: diamond

Post by NIGHTOWL »

Dont want no hand holding,just tring to learn more,sometimes you read and read and things get blured.
if it takes malt or enzymes to convert to fermentably sugars ,why use a 100 lb. corn if your not geting the sugars.
thanks for all info.
NIGHTOWL
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NZChris
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Re: diamond

Post by NZChris »

What will your corn likker taste like if you don't put corn in it?
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Condensifier
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Re: diamond

Post by Condensifier »

And if you use some of the backset from the first run in your next wash you'll get more corn flavor like in the UJSSM recipe but from what I understand you get some but very little conversion of the starch in the corn.
NIGHTOWL
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Re: diamond

Post by NIGHTOWL »

Thanks guys
will youu get more flavor from corn that is gelatenized from higher temps,like 180 compared to diamonds 100 ?
thanks again
NIGHTOWL
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