It really is red. I'm used to using cornmeal from the restaurant supply store, not this stuff with all the germ and husks in it. I had my first mash boilover. The cornmeal behaves and never boils over, but not this stuff.
Bloody Butcher corn whiskey
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MtRainier
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Bloody Butcher corn whiskey
I did a Booner's casual all corn mash today with enzymes. I used his proportions and the Bloody Butcher corn I got recently. I lowered pH for the gluco with some backset from a previous run of Honey Bear Bourbon, so I guess it's not technically all corn anymore.
It really is red. I'm used to using cornmeal from the restaurant supply store, not this stuff with all the germ and husks in it. I had my first mash boilover. The cornmeal behaves and never boils over, but not this stuff.
It really is red. I'm used to using cornmeal from the restaurant supply store, not this stuff with all the germ and husks in it. I had my first mash boilover. The cornmeal behaves and never boils over, but not this stuff.
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