Almost cornbread

homedistlr · Post by **homedistlr** » Sat Apr 25, 2015 5:58 pm

So I was trying this recipe for the first time today and made a substitution that seems like it required a conversion too.
I substituted corn for brewer's corn flake in equal parts. Heres the original recipe.
10 lbs corn
1 cup champagne yeast starter
5 gallons water
After a quick trip to my local brew shop I ended up having to substitute the corn for brewer's cornflake and the champagne yeat for 48 hour turbo yeast. Now I've got about 7 gallons of something somewhere between corn bread and corn grits. I haven't pitched the yeast yet, but should I dump the whole thing or do you guys thing it can be saved? Any help is appreciated.

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