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Hey guys I have a connection with a local farm who has silos of whole kernel corn used to feed cattle, no chemicals or such. I can get 100lb bags for $15!!! My question is can I use this for my sour mash or do I need sweet corn?

In my (limited) experience sweet corn gives off MUCH more taste.

Odin.

Feed corn is what most use around here.

Feed corn is fine, but it does need to be cracked. Whole kernel doesn't give up it's starches easily.

Thanks guys. I'm going to do some experimenting on my own eventually but wanted to make sure it was safe

You should try sprouting some so you won't have to use yeast... ima do it when spring comes

Sprouting the corn does not eleminate the need for yeast. Sprouting it does however create the enzymes needed to convert the starch from the corn into sugar when you are acctually "mashing" the corn. If you are just doing a sugar head then there is no need to sprout it at all.

""You should try sprouting some so you won't have to use yeast..""
I don't know where this is coming from but its wrong.wrong.wrong!
sprouting grain makes malt,,malt produces enzymes,enzymes turn starch to sugars.
it still needs yeast to ferment.either domesticated or wild,
wild yeast is everywhere,good or bad you take your chances. it will grow on sweet fruits.
noticeable most on thin skin fruit such as grapes,plumbs.known as "blush"
you mite capture yeast that will only ferment to 5% others will ferment to14%. some will just
make a nasty mess.
just leave you fermenter open you will catch wild yeast.

He's probably getting it from moonshiners, I remember it being said. Makes you wonder about them

you might start several ferments before finding a good one. just tip the ones that is real bad run the ones not so bad.but dont tip it where your going to ferment or it can git back in the next ferment.
to go on ,,once a "good" wild yeast was caught most made "jug" yeast this is just keeping yeast "starter" as most call it to day,this was the "prized"possession even to taking it to bed with you when it was cold.and feuds were fought over this if some one tried to steal some.
its best to "ketch" wild yeast in low lands around orchards ,vineyards,away from any activity. you will have a much better chance of getting good yeast.

So, it does need to be cracked? What's the best way to crack 5-6 per kernel, as opposed to turning it into flour or meal?

Get a corn/grain mill that you can adjust the coarseness. If you can get one you can hook a hand drill too. Easier than a lot of hand cranking. Unless you have kids you can put to work on it. They think its fun.

I've heard of some people using blenders. Somebody on here had a cool idea to hook a garbage disposal up to an old sink.

If you're going to sprout it (malt it) then you don't want to grind it of course. As stated though. That creates enzymes for converting the starches to ferment able sugars. You'll still want to pitch yeast at the proper time.