So, Corn meal...

[Due51]

I'm on my second mash this season and am using corn meal along with backset, enzymes, malted barley and red wheat (using the booner no cook method). I'm yielding 10gallons of fermentable beer. However, after fermentation I'm left with 5 gallons of clear mash and 5 gallons of mushy slop. I tried straining the slop through a grain bag and a cotton t-shirt but neither worked. I should have 10 gallons for the still but only 5 yield (I don't want to put that mushy stuff into my electric boiler).

How do you strain out the fermented porridge so I can safely put it in the still?

[der wo]

How do you strain out the fermented porridge so I can safely put it in the still?

I use fine curtain cloth called "voile", it's polyester, and pour the mash through. When it's blocked, I take the porridge out with my hands and squeeze it over the curtain and give the almost dry porridge beside a few times. And then I pour in the next few litres. Less than 1min I need for each liter of mash. When I have 3.3kg corn mashed to 12l volume, after squeezing out I have 8l liquid.

[nerdybrewer]

Sorry if this has already been covered, I plan to use a large brew bag - will that work with corn meal?

[der wo]

If you mean a BIAB-bag, yes, it's made from the same or almost the same cloth.
But as I said it will get blocked and you will have to take out and squeeze the corn. Of course it results not in a clear liquid this way as you want it for beer.

[nerdybrewer]

If you mean a BIAB-bag, yes, it's made from the same or almost the same cloth.
But as I said it will get blocked and you will have to take out and squeeze the corn. Of course it results not in a clear liquid this way as you want it for beer.

Thanks Der Wo, that's exactly what I needed to know!

[der wo]

Actually this cloth is recommeded in german brewing forums, when you want to sew yourself a BIAB. That's why I think or know, it's the same.

[Jimbo]

Ya done nothing wrong, that's a fine batch.

+1. W or wo ht enzymes Bourbons work fine no boil at 2 lbs/gal total grain. WO ht enzymes its a battle but like MCH says soon as you mash in at 150 it will thin fast. I broke a curly Maple mash paddle in the cement wo enzymes. Nowadays it thinning at 185 w enzymes and life is much easier. I still mash in w malts (2 row and wheat malt). I don't like malt free protocols, but that's a different thread

[Jimbo]

Don't forget to get a nice stirring paddle for your drill, some use a paint stirring rod . For me it helps to disperse the enzymes a bit better and keeps things a bit more manageable than stirring by hand.

+1
This is one of those things I take for granted now. Can't imagine trying to work a thick corn mash by hand stirring.

+2

[nerdybrewer]

Ya done nothing wrong, that's a fine batch.

+1. W or wo ht enzymes Bourbons work fine no boil at 2 lbs/gal total grain. WO ht enzymes its a battle but like MCH says soon as you mash in at 150 it will thin fast. I broke a curly Maple mash paddle in the cement wo enzymes. Nowadays it thinning at 185 w enzymes and life is much easier. I still mash in w malts (2 row and wheat malt). I don't like malt free protocols, but that's a different thread

Jimbo, got a link to that thread?
I haven't decided on my grain bill yet but since I enjoy wheated bourbon it's going to be something in that neighborhood.
Was thinking simply of corn meal & malted red wheat.
What could go wrong?

[Jimbo]

Corn meal and malted red wheat makes a fine drop.

[nerdybrewer]

Corn meal and malted red wheat makes a fine drop.

My grain bill will be dictated by my available hardware.
My ferment barrels are 18 gallons each.
I have a 20 gallon brew pot.
My big ice chest may hold 20 gallons, but I have to check, it may be 18 gallons.
Leaving some head space in the ferment barrels means I should aim for 16 gallons in each.

Using the rule of thumb of 2 Lb grain to gallon of water sounds like I need about 32 Lbs total grain for each ferment.
Not having done it before I'm wondering what is the best mix or ratio of corn / wheat?
Jimbo what do you like when you make it with red wheat & corn?

I plan to use HT enzymes in the corn at 180F and then once it reaches 150 I'll add the lower temp enzyme.
Would mashing the wheat separately be beneficial?

[Due51]

I plan to use HT enzymes in the corn at 180F and then once it reaches 150 I'll add the lower temp enzyme.
Would mashing the wheat separately be beneficial?

I thought about that but decided to mash them in with the corn. That way, if I made a mistake with my enzymes (temp, quantity, Ph), the malted barley will pick up the slack, so to speak.

[ShineonCrazyDiamond]

I'm on my second mash this season and am using corn meal along with backset, enzymes, malted barley and red wheat (using the booner no cook method). I'm yielding 10gallons of fermentable beer. However, after fermentation I'm left with 5 gallons of clear mash and 5 gallons of mushy slop. I tried straining the slop through a grain bag and a cotton t-shirt but neither worked. I should have 10 gallons for the still but only 5 yield (I don't want to put that mushy stuff into my electric boiler).

How do you strain out the fermented porridge so I can safely put it in the still?

I use a paint strainer bag and a mop bucket wringer. I used to lose alot of mash to the cracked corn. With the bag/wringer method, I finally keep all of it. I get the Corn meal compressed to look like clay. Only have to lose a little to the trub.

[Due51]

I'm on my second mash this season and am using corn meal along with backset, enzymes, malted barley and red wheat (using the booner no cook method). I'm yielding 10gallons of fermentable beer. However, after fermentation I'm left with 5 gallons of clear mash and 5 gallons of mushy slop. I tried straining the slop through a grain bag and a cotton t-shirt but neither worked. I should have 10 gallons for the still but only 5 yield (I don't want to put that mushy stuff into my electric boiler).

How do you strain out the fermented porridge so I can safely put it in the still?

I use a paint strainer bag and a mop bucket wringer. I used to lose alot of mash to the cracked corn. With the bag/wringer method, I finally keep all of it. I get the Corn meal compressed to look like clay. Only have to lose a little to the trub.

I went and bought that sheer curtain material "viole" mention by der wo. I strained the mash from the tun into buckets but still have a pea soup looking mash. I pitched the yeast and will strain the beer when it's ferments out.

[der wo]

Why did you strain out before fermentation? Sorry, I did not mention, but I meaned straining after fermentation. Btw, the "original" recipe for "american style" whiskey is fermented and distilled on the grain, so perhaps it would be not bad to do at least the fermentation on the grain?
Hm, pea soup. Yes, if you want a really clear "beer" you have to do something like adding rice hulls for a filter. Almost noone here does it. Of course it will be more liquid after fermentation (if the conversion was successful, the FG low)
Then try to distill. Any still is different, so you have to find out by yourself, how much wattage is possible without scorching.

[ShineonCrazyDiamond]

Bag and squeeze after fermentation, cold crash overnight/a day. Use siphon to get everything above the trub. Never scorch, and get the most. Cornmeal is the most effective of the grinds for conversion. Just need a couple things to work early with it. Nothing crazy. It's worth it

[KYMountainMan]

I ran into that very issue when mashing grits awhile back.

I panicked, because I was out of reception area for the internet. When I got home I called an old family friend, and he said that "anytime you use grits or corn meal in your mash you should always throw in a handfull of crushed rye or crushed whole grain rice in the mix to keep it from gelling. If you like the spicy flavor then use the rye. If you want a neutral flavor then use whole grain rice. "

I tried it and it worked wonders. Everything kind of worked it's way out after I worked the rye in.

[Johnny Walker]

SebStar HTL it will turn that pudding into liquid in no time at all!

[biggybigz]

That's a shame ... corn meal and liquid enzymes, using the "no boil" protocol, is about as easy as it gets for all-grain.

Only way to go with meal or pulverized corn. Your worries will be gone. Your starting gravity will get better over time. Insulate and retain that heat if your doing a booners tried and true recipe you won't regret it.

[ShineonCrazyDiamond]

Ha, what fun to wander on this post. I was looking up some corn procedures, and ended up in my own post. Then as I sit here enjoying a little house bourbon, it occurred to me that this post is the Honey Bear that I brought to Truckinbutch's, and which is also in my glass.

Never give up and throw your mash out, boys and girls. Cheers

[nerdybrewer]

Ha, what fun to wander on this post. I was looking up some corn procedures, and ended up in my own post. Then as I sit here enjoying a little house bourbon, it occurred to me that this post is the Honey Bear that I brought to Truckinbutch's, and which is also in my glass.

Never give up and throw your mash out, boys and girls. Cheers

That's funny only because I just watched Kung Fu Panda 3 with my grandsons.
Its all about chi my friend.

[ShineonCrazyDiamond]

So I bought 50 lbs of &@$*!@$! Corn FLOUR.

[MichiganCornhusker]

more yield!

[rgreen2002]

more yield!

+1 there... I bought the flour mill stones for my corona and have been just pulverizing my cracked corn! The majority of it comes out near flour consistency and my SG has come up nicely. I use enzymes with malt as I think the malt adds flavors as well as assist conversion...

I believe that saturating the corn is important for SG and by smashing it down to flour you get the greatest surface are for water contact...IMHO. Use it and see what happens SCD.

[ShineonCrazyDiamond]

more yield!

+1 there... I bought the flour mill stones for my corona and have been just pulverizing my cracked corn! The majority of it comes out near flour consistency and my SG has come up nicely. I use enzymes with malt as I think the malt adds flavors as well as assist conversion...

I believe that saturating the corn is important for SG and by smashing it down to flour you get the greatest surface are for water contact...IMHO. Use it and see what happens SCD.

Oh, I have no doubts the sg will be awesome. It's why I switched to corn meal in the first place. My fears are now straining.

I usually get my food grade, degerminated corn meal for $15/50lbs. It's a no brainer. But they didn't have it this time, same brand, same price, but flour. I said screw it, I'm game

[rgreen2002]

bag (1).jpg (12.94 KiB) Viewed 2601 times

I mash and ferment inside this baby... The only thing outside the bag in the end it yeast trub (and grain I spill outside while mixing because I am occasionally sloppy!

[F350R]

RGreen mind sharing what that bag is and where you got it?

[nerdybrewer]

more yield!

+1 there... I bought the flour mill stones for my corona and have been just pulverizing my cracked corn! The majority of it comes out near flour consistency and my SG has come up nicely. I use enzymes with malt as I think the malt adds flavors as well as assist conversion...

I believe that saturating the corn is important for SG and by smashing it down to flour you get the greatest surface are for water contact...IMHO. Use it and see what happens SCD.

Oh, I have no doubts the sg will be awesome. It's why I switched to corn meal in the first place. My fears are now straining.

I usually get my food grade, degerminated corn meal for $15/50lbs. It's a no brainer. But they didn't have it this time, same brand, same price, but flour. I said screw it, I'm game

I want to go shopping where ever it is you get your food grade corn - that's a great price!
Is it just local to you or might there be a store like that around here?

[ShineonCrazyDiamond]

Nerdybrewer, I go to Restaurant Depot. They are widespread, but there are Restaurant supply stores everywhere, I think. Have to have a business license, but you can get a deal on some things. Corn being one, molasses the other .

[ShineonCrazyDiamond]

From this

To this

.

Almost ready for the malt...