Home Distiller

Posted: **Thu Dec 03, 2009 11:10 pm**

Pug is really on the right track for making some good corn I make mine very similar. I would like to add, for better yeild get the PH somewhere close to 6.0 for better conversion (as much as flaked corn cost you want to get all you can out of it). If using flaked corn heat water to 165F cut heat off and add corn around 162F any higher and you start converting to unfermintable sugar (low or no yeild). The flaked converts at lower temp than cracked. I have never used ground barley only cracked, but may give it a go. if using cracked barley, I add it at 152F. Let set and check at 100F to make sure you have complete coversion of carbs to sugar (iodine test, here again you don't won't waste your corn) Check th SG should be 1.070 or less if higher add water to bring to down. Ferminting, I only fermint for 3 1/2 to 4 days when actitivy slows I strain one more time and run. When starting without backset, put everthing from 1st run back in the next run.

Posted: **Fri Mar 12, 2010 9:06 am**

Thanks Guy's....

Posted: **Tue Oct 05, 2010 5:51 am**

PUGIDOGS wrote:Hey all, stopped by to see what you have done to the place, looks good. Sorry I am not around much, life gets busy. I developed a flaked corn recipe awile back and it is the most used out of my book, even more then pugirum. The problem I was having was getting the starch to release with Ians method. After refinements this is what I come up with. Works great and I love it.

8.5 gallon of water
4.25 gallon of backset
20 lbs flaked corn ground to a meal
5 lbs malted 2 row ground to a flour

This is the absolute maximum I can fit in my keggle brewpot!!! Heat up backset and water to a BOIL, add flaked corn meal and stir. I use a paint stirrer on a drill. It sets up thick! stir every now and then and let cool to 147*, about 4 hours. Add flour 2 row mixing thouroughly. Let set overnight, strain and ferment. I usually get about 10.5 gallons after straining around 1.060. I will strip out several of these then combine for a final run on my potstill. Like I said, this is my favorite recipe to date.....Pugi

I think you could back off the water bit. Then you can add ice to chill down and pitch the yeast the same day. Your diluting the enzymes and the power of them. I did a mash of 12lbs brewers flaked corn, 4lbs Canada rye malt and 4 lbs Canada distillers malt for a 10 gal batch and used 7 gals of water for the mash at 148'. Also some distillers nutrients for the ferment. I also added amylase and amyloglucadase enzymes and got 100% conversion. It was thick, but when it was done in an hour I added the ice and chilled down to 80'. I pitched Nottingham yeast I had from a batch of English Ale. Went from 1.064 to below 1.000. Lets say it rocked big time.

Posted: **Thu Nov 18, 2010 1:31 pm**

I know I'm just a novice but I'd like to weigh in on this flaked v. cracked subject. I have used both. I find the flaked much more difficult to use mostly because sparging is much more difficult. Too much fine stuff gets through my strain bag and it takes forever to settle out. It even clogs the bag. I've tried both fermenting on the grain and not. I'll probably never ferment anything on the grain again. My biggest deal though is that locally flaked costs me $70/50# but I can buy cracked for $9.36/50#. My yields are close enough that the huge cost difference makes cracked the only way to go.

Posted: **Fri Nov 19, 2010 5:37 am**

How long will cracked corn last? If it last up to 6 months I'm thinking why buy a grinder and whole kernel.

Posted: **Sat Nov 20, 2010 4:15 am**

Well Burbank, I've looked at some survival food sites that sell grain in buckets with co2 injected in and they say the grains will last indefinitely. I haven't figured out the injection part though. Anyway, if ya keep your cracked corn dry 6 mo is doable. But why keep it that long?

My experience with the cracked stuff: I've used it once and noticed a lot of pieces that didn't convert. I am thinking I had two problems. 1) didn't hold it at temp to gel good and 2) particles are still too big. I have a grinder so I'm going to grist it first. Also, talking to some guys I know who used to moonshine for profit say ya gotta boil the corn. One guy told me hold it at a rolling boil for at least ten minutes. So that's what I'll do. Got a good gas burner from a turkey cooker and a big SS pot.

I'm cooking of some apple rt now but Im fixin' to go back to corn. Thinkin' I'm gonna do 6.25 # corn, 2# rye, 1.5# malted barley, 5# sugar.
Got some 1L oak barrels to age it in.

Big R

Posted: **Sat Nov 20, 2010 8:40 am**

Thanks for the boiling tip BigR. I haven't found a good supply of corn yet so I'm just researching. I'm checking pet supply and fed stores in my area. Get some amylase and amyloglucisidase enzymes for insurance. Rye has 141 diastatic power and wheat also is about the same. I can get distillers malt which has over 200 dp.

Posted: **Sat Nov 20, 2010 9:16 am**

Burbank: Started mashing this morning and it's working like I expected. One thing I learned is that you need to keep plenty of room above your boiling water/corn. About a minute after you add the corn and it starts to boil it foams up really high. I did mine in thirds w/a 4 gal SS pot so pot was only half full and the foam came to the top. Grabbed my hot pads and was ready to jerk it off the heat but didn't have to.

After I added the rye the temp dropped to about 190. Its been resting for about two hours now and has formed a nice coagulated mess! Ha!. When the temp gets down to 155 I'm going to add about a 1/2t of the alpha and gradually mix it in just to get it more liquid and then add the malted barley. I'll let it rest overnt and then sparge and add some gluco and yeast. With the sugar I'm hoping for 8-9%.

Big R

Posted: **Sat Nov 20, 2010 3:08 pm**

rtalbigr wrote:Well Burbank, I've looked at some survival food sites that sell grain in buckets with co2 injected in and they say the grains will last indefinitely. I haven't figured out the injection part though. Anyway, if ya keep your cracked corn dry 6 mo is doable. But why keep it that long?

If you were to put your grain in a bucket and ran a hose into it from a ferment going on it will kill off or keep the insects from hatching out into your grain. Insects lay eggs where off springs will have food.

Posted: **Sat Nov 20, 2010 5:59 pm**

rtalbigr wrote:Burbank:

After I added the rye the temp dropped to about 190.

Big R

Is that raw rye? Why add it @ 190? I think you should just add it @ 149' with the malt. Another thing I read is that rye malt is suppose to be smoother. It also has enzymes and about 141 dp.

Posted: **Sat Nov 20, 2010 6:06 pm**

I had some cracked corn go after a couple of months. Went vinegary

and moldy like. I figured after the fact that sitting bagged grain on a concrete floor is a bad idea. Most my stuff is on a pallet, but next time I'll put the cracked corn in a bucket.

bd

Posted: **Sun Nov 21, 2010 3:15 pm**

Is that raw rye? Why add it @ 190? I think you should just add it @ 149' with the malt. Another thing I read is that rye malt is suppose to be smoother. It also has enzymes and about 141 dp.

Flaked rye, not malted so I don't think it would matter what temp it is added. Btw, also did a mash w/ flaked corn, everything else the same. Initial SG for cracked was 1.080 and for flaked 1.088. So ya get more yield from flaked but not enough to justify the added cost.

Big R

Posted: **Sun Nov 21, 2010 3:19 pm**

If you were to put your grain in a bucket and ran a hose into it from a ferment going on it will kill off or keep the insects from hatching out into your grain. Insects lay eggs where off springs will have food

Interesting idea! Might have thought of that sometime in the next 100 yrs.

Big R

Posted: **Sun Nov 21, 2010 5:23 pm**

rtalbigr wrote:
Flaked rye, not malted so I don't think it would matter what temp it is added. Btw, also did a mash w/ flaked corn, everything else the same. Initial SG for cracked was 1.080 and for flaked 1.088. So ya get more yield from flaked but not enough to justify the added cost.

Big R

And what yeast do you throw in that? I been using Safale 05 American Ale and I used Nottingham British Ale. I also thro in some glocusidase with the yeast and it finishes below 1.000 I try for an abv of no more than 8% for ten gals and get 4 liters of product after aging and diluting.

Posted: **Mon Nov 22, 2010 2:42 am**

And what yeast do you throw in that? I been using Safale 05 American Ale and I used Nottingham British Ale. I also thro in some glocusidase with the yeast and it finishes below 1.000 I try for an abv of no more than 8% for ten gals and get 4 liters of product after aging and diluting.

I'm using Crosby & Baker Distillers Yeast and adding gluco w/it as well. I usually get 6-8% but with some apple juice I'm distillinng rt now I got 10.25%. Did 10 gal this weekend and put up 7 qt mason jars @ 70% abv to age with some Jack Daniels smoking chips. The chips smooth it out really well and add some nice flavors and color after just two weeks. I cut it down to 50% abv w/distilled water and it makes a wonderful drink in my opinion.

I just using a straight pot still, no thumper. I double back and keep every thing above 70% unless I'm doing a small run of 5-10 gal and then it just depends on taste and smell. I check every 200ml, put a few drops in and swish it around. I can't help it, I LOVE it!!!

Big R

Posted: **Mon Sep 05, 2011 12:24 am**

brewmaster wrote:Does anyone know where to get some flaked corn in australia? I rang up a few feed stores today and they didn't even know what it was. Cheers

I can't find a supplier of flaked corn (in 20-25 kilo sacks) in Sydney. Plenty of flaked corn for horse feed, but with undesireable additives; and 'organic' food stores at outrageous pricing. Yes, suppliers are in other States but they won't ship to Sydney because of the transport cost.
Can anyone please assist ...?

Posted: **Mon Sep 05, 2011 6:18 am**

git the name/brand etc. then go to your local store.have them order along with their order.you will have to wait but no/less shipping.

Posted: **Mon Sep 05, 2011 9:53 am**

Most homebrew shops carry good quality flaked maize (without additives, etc). Usually, you can even get it in bulk 50lb lots for a discount because that's how the suppliers (brewshops) buy it. They cut it up in smaller lots to sell by lb, etc. But, thats how they get it. As Dnder said, if they dont' offer it directly...just ask them if they'd do that for you. Perhaps buy your malt from them too...make it worth their while to throw an extra sack in the next order. Dont' know about Sydney, but I would imagine they "do" have brewshops that carry flaked maize. The main problem, if you want to call it that, is that it's much more expensive (even in 50lb lots) compared to standard chops (field corn/animal feed). I find that it's worth it to me....given it's much easier to use/disperse and I get better results from it (can use larger grain bills with it), and less energy to cook it. YMMV.

Home Distiller

Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn

Re: Flaked corn