boiling corn for ujssm??

[countr3y boy]

Can boiling corn when makeing a ujssm reduse chances of infection in the mash? My last two mashes caught a infection I think I left them to long and they started second fermentation and turned to vinegar. So I was thinking boiled core will kill any bacteria on the corn also creating more corn flavor and also some starch conversion. Is this true and is it worth the extra effort bc I'm not lazy would go the extra mile if it will prevent another 30 gal of mash from going bad?

[NZChris]

Boiling will make 30 gallons of glue. There will be no conversion unless you add enzymes. It will burn onto the pot or the element depending on how you heat it.

[bellybuster]

just curious what made you think your previous wash went bad. PH does drop during fermentation, with sugar it can crash pretty low and give a really tart bite to it. As long as it's fully fermented you can still run it.
Acetobacter likes a bit higher PH than what most of our ferments end up at. It also needs oxygen, something that is usually absent in late fermentation.

[countr3y boy]

It had a white oily fiim on the top of the mash and it had bubbles it the film wash tasted just like vinegar. And also I have amaylas enzyme, I usually put in when I cook the corn with a lil bit of barley then after it drops to 150 f I put more enzyme and about a gallon of malted barley.

[carbohydratesn]

Some folks here pour boiling water or backset onto the new corn they add, to try and kill any bugs. I don't, but that sounds like it would be a lot less difficult than boiling the grain.

[Tokoroa_Shiner]

It had a white oily fiim on the top of the mash and it had bubbles it the film wash tasted just like vinegar. And also I have amaylas enzyme, I usually put in when I cook the corn with a lil bit of barley then after it drops to 150 f I put more enzyme and about a gallon of malted barley.

That would be lacto. Could be some of the best damn likker you ever made.
Are you making UJSSM or mashing an AG?

[bellybuster]

Unknown.jpeg (11.55 KiB) Viewed 1515 times

This is lacto, very common and actually beneficial to any sour mash or quasi sour mash like UJ.

Acetobacter that makes vinegar from alcohol looks similar but just doesn't like the environment we ferment in. Especially one like UJ that tends to drop PH. I highly doubt you have an acetobacter infection. If you do, you best start cleaning now, floors, walls, ceiling and everything that can possibly come in contact with your ferment.

Practice reasonable sanitation and cleaning regime and ferment fairly quick and infections will not be an issue. Add in pitching a good amount of yeast to well pirated wort and Bob's you Uncle.

[carbohydratesn]

well pirated wort

YARRRRR

That picture is exactly what my infected rice ferment looked like - thanks for posting that BB. My UJSSM just got the same infection, and I was worried it might be acetobacter - I started a few jars of what should become a lacto starter to add in a few days, just to be sure lactobacillus dominates. I'm very much looking forward to my third run of UJ now

[bellybuster]

Haha, aerated