THOUGHTS ON SWEET CORN MASH

BMAC · Post by **BMAC** » Wed Dec 26, 2007 9:45 am

I did a sweet corn mash this past weekend. When I mashed the corn it was mashing for about 24 hours at 150 degrees. I did add additional enzymes to it. However any thoughts on bad bacteria forming in my mash cause I let it go so long at 150-130 degrees? It smells Ok. No funky odors to it. I drained off all the sweet liquid and boiled it for 30 minutes to kill off any funky bacteria if any grew.

Let me know you thoughts on this.. Was it neccesary to boil it? How long should I let it mash for before I pitch the yeast?

I checked for the sugar conversion and there was still a bit of starch in the wash so I added more beano to it just prior to pitching the yeast. I checked it this morning and fermentation is rocking and rolling in it.

junkyard dawg · Post by **junkyard dawg** » Wed Dec 26, 2007 10:47 am

Its worth saying again, beano is not going to convert starch. It will break up some nonfermentable sugars into fermentable ones, but if thats all you used to do the starch conversion you didn't get it done. If I remember correctly, beano is also denatured at around 105 degrees. If you added it to 150 F mash it probably did nothing.

Using malt will get it done and taste good too.

BMAC · Post by **BMAC** » Wed Dec 26, 2007 11:37 am

Ok. That was one of my mistakes. I thought Beano contained all amylase enzymes for converting both complex sugars and starches into simple sugars. I did use american 6 row in the mash. However like I said it is not complete. There is still a small amount of starch in the wash. What commercial product can I add that contains the amylase enzymes, aside of mashing up more american 6 row?

junkyard dawg · Post by **junkyard dawg** » Wed Dec 26, 2007 12:43 pm

I've added amylase enzymes from the brewstore and seen a little increase in yield. There are some 3 enzyme cocktails that Brewhaus sells that I bet would work great. I struggled for a long time with low yields and using 6 row was the best thing I found. There are some good 2 row also... use a little more as they generally don't have as much enzyme as the 6 row. They also have a little different taste. Both are good. My best results came from using about 20% malt. A little beano when pitching the yeast should help up the potential alcohol a bit.

BMAC · Post by **BMAC** » Wed Dec 26, 2007 1:03 pm

I jipped the 6 row this time. I didnt use 20%. I did 20 lbs of corn to 1 lbs of 6 row. I wanted to see just how effective BEANO is for converting corn. So I only added enough 6 row to fake a filter. I also used some old mash from my Belgian Triple I brewed earlier in the night for the rest of the filter in the bottom of the mash tun.

I will monitor the starch level, as it is fairly low now. If there is still some residual starches left by the end of tomorrow I will consider mashing up more 6 row and dropping it in all 3 buckets. Those active enzymes should quickly convert the rest of the starches. THanks.

cannon.co.tn · Post by **cannon.co.tn** » Fri Dec 28, 2007 2:17 pm

your best bet is to just let it ferment on the mash. If you don't boil, which isn't needed, the enzymes will continue to do their thing during fermentation.

I know it goes against the grain (pun intended) to brewers but it will work out just fine and you won't leave any sugars behind.