Corn mashing issue

[Whiskey11]

The first run of Nchooch’s bourbon recipe was my best result. Since then, the alcohol output has dropped off a bunch. After the first run, I built a custom stirrer for the cook pot so as to really cook the corn into a pudding. I’ve been really cooking it into a slop, usually for 2.5 hrs or so. But, now I’ve read that the enzymes have a hard time dealing with this thick, slop environment. Should I just go back to cooking the corn less so it’s remains more liquid?

[StuNY]

No I wouldn't. Thick slop is good- it is gelatinizing all the starches. I use cornmeal, but after adding the boiling water have an instant heavy slop- almost like mashed potatoes! Add the enzymes and it cuts it down to a manageable/stirrable goop pretty quickly.

[Whiskey11]

On the first run, I used a paint stirrer drill attachment during the mashing process. I stirred it well over a period of 3 hours. For the subsequent batches, I just used a big spoon. Maybe this is the problem?

[Twisted Brick]

On the first run, I used a paint stirrer drill attachment during the mashing process. I stirred it well over a period of 3 hours. For the subsequent batches, I just used a big spoon. Maybe this is the problem?

No. You don't reveal the consistency of your corn but if you are mashing cracked corn, you'll be forced to cook it longer or face a less-than-optimal conversion like you have been getting. Some guidelines:

• you want to add corn to water, not the other way around; I use a paint stirrer adding cornmeal to 200F water and just let it steep; no cooking!

• the finer the grind, the faster/more complete your conversion occurs; find a grinder if you can;

• these are the enzymes a lot of us wort with; they work at high temps and turn your thick polenta into a watery corn slurry in 30sec; bam!

• start with 2lbs corn to 1 gal water until you're comfortable with the process

I wonder where you read that enzymes have a tough time working with 'thick slop'. Thats what they're for, and when provided a proper environment (time, temp and pH) they work wonders.

Good luck.

Twisted

[Whiskey11]

I read that in this forum somewhere. I have found the root of the problem today and it’s not a mashing problem at all. It was a mechanical problem on my still, but I won’t go any further lest I end up in that section on ‘what not to do’.

[arentwejusthere]

Safe to say then you weren't taking a SG and FG of your mash, and were aware of this problem because of your still output? Hope everything with the still is going good now!

[Twisted Brick]

Good to hear you got it ironed out.

[Whiskey11]

I did SG/FG on the first run but none after that. I’ll just say that the angels sure got their share from a faulty thermocouple connection.

[Tummydoc]

Another reason to not have a thermometer/thermocouple!

[Whiskey11]

I don’t see anything wrong with a thermocouple when installed properly. I ordered a threaded stainless probe. This will be a rock-solid set up when done.

[SmokyMtn]

I don’t see anything wrong with a thermocouple when installed properly.

I don't either. I like knowing my boiler temp. I run my propane burner hard until I hit 150f then I will dial it back. I ease into distilling temps. But I do one and done.