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Why not rather than trying to get the bugs from the corn.. they are there but also some things you don't want..

Look at Lacto stains for brewing sour beer.. Also Brett.. but it works so much slower.. you wont want it.

This will give you the bugs you want over time and only those bugs.. Over time you mught develop a house culture to use.

Be warned though things can go too sour and cause the yeast to stop.. especially at higher temperature fermentation temps to make lacto grow.

Live culture yogurt could also be used and some those probiotic capsules .

I'd look at something like this https://escarpmentlabs.com/collections/ ... ring-blend

You make the mash once at pitching temp pitch that and your yeast. Its a slower souring so leave till you hit the sour you want. Sound be somewhat stable and save a jar for your next batch.

You could use kettle sour lacto blend also https://escarpmentlabs.com/collections/ ... llus-blend or https://escarpmentlabs.com/collections/ ... us-blend-2

Both will be a faster souring.. and you sour in kettle normally a day and stop at the ph you want then boil to kill it and then pitch yeast when down to yeast temp.

Backset will give you a sour mash also by a traditional sense...

B

How long do you keep it and how is best to store it?

I have a bucket of mess mixed grains, lees and such, it is like corn Kombucha and I have used it for about two months now, I keep feeding and adding to it as I take away,

I am wondering how to tell if it spoils, I am going with my gut and experience with other fermented products and it seems fine after two months on back porch at between 80 and 50 degrees.

What do you all think.

nobody answered the ? about using the sour dough starter...I am curious about that. Anyone know?

My UJSM always smells like farts half way through the ferment, then clears up to a nicer corn mash smell.
Haven't had any smell like puke yet lol.

Thedevilswater wrote: ↑Sat Oct 22, 2022 5:04 pm How long do you keep it and how is best to store it?

For me i use a 5 gallon bucket from lowes just recycle backset you don’t use my pit been in service to me almost year and half. Just skim off the film to the top of the dunder and feed your plants with the first bit off the top then use. Great for esters in spirit run too.

sadie33 wrote: ↑Wed Jan 11, 2023 7:06 pm nobody answered the ? about using the sour dough starter...I am curious about that. Anyone know?

Yes you can especially if it’s a great starter you can replicate a sour mash but if you don’t let your starter mature there will be bug that eats your sugar and alcohol then give you what you don’t want. But some sour dough has great Esters and may produce enzymes amylase protease and lipase.

redz242 wrote: ↑Fri May 19, 2023 4:26 am

Thedevilswater wrote: ↑Sat Oct 22, 2022 5:04 pm How long do you keep it and how is best to store it?

For me i use a 5 gallon bucket from lowes just recycle backset you don’t use my pit been in service to me almost year and half. Just skim off the film to the top of the dunder and feed your plants with the first bit off the top then use. Great for esters in spirit run too.

sadie33 wrote: ↑Wed Jan 11, 2023 7:06 pm nobody answered the ? about using the sour dough starter...I am curious about that. Anyone know?

Yes you can especially if it’s a great starter you can replicate a sour mash but if you don’t let your starter mature there will be bug that eats your sugar and alcohol then give you what you don’t want. But some sour dough has great Esters and may produce enzymes amylase protease and lipase.

Thanks for answering this! I accidently tossed my backset from my gen 4 UJSSM. I won't be starting a new batch till fall/winter, but when I do, I was thinking of trying this. How would you know if you have a great starter? Mine is about 5 yrs old now. Works great for bread.

If you dump your sour starter In backset I’ve done it before just watch the ph. 5 years that’s more then mature once the starter settles and have a dominant bug which is lacto and yeast. Ithought you talking bout couple days.

When do you add this "sour corn starter" in? During mashing? During fermentation??

Planning my next AG bourbon, and will be doing this sour corn starter. My question is, after fermentation and I rack it off and run it how long can that spent grain sit? It may be two or three weeks before I start another mash.

sadie33 wrote: ↑Wed Jan 11, 2023 7:06 pm nobody answered the ? about using the sour dough starter...I am curious about that. Anyone know?

Bearded and bored has a YouTube video on using a sour dough starter in place of "yeast"

jpparts wrote: ↑Wed Nov 22, 2023 5:45 pm

sadie33 wrote: ↑Wed Jan 11, 2023 7:06 pm nobody answered the ? about using the sour dough starter...I am curious about that. Anyone know?

Bearded and bored has a YouTube video on using a sour dough starter in place of "yeast"

thanks, I'll look for it.

sadie33 wrote: ↑Wed Nov 22, 2023 7:04 pm

jpparts wrote: ↑Wed Nov 22, 2023 5:45 pm

sadie33 wrote: ↑Wed Jan 11, 2023 7:06 pm nobody answered the ? about using the sour dough starter...I am curious about that. Anyone know?

Bearded and bored has a YouTube video on using a sour dough starter in place of "yeast"

thanks, I'll look for it.

that's got George in it, he gives terrible advice!

sadie33 wrote: ↑Wed Jan 11, 2023 7:06 pm nobody answered the ? about using the sour dough starter...I am curious about that. Anyone know?

thanks, funny the one I saw had this guy AND George.

Can flaked corn be used to make this starter? Or has the "flaking" process killed or removed the wild yeast? TIA

Not a definitive answer, but my assumption would be since the flaking/rolling process uses steam to gelatinize the corn, it most likely would kill bacteria.