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I'm experimenting with malting corn, instead of soaking the corn
I dumped the corn on a nylon screen and have been spraying it with water.
here's some pic's from day three

Here's my 5 day malt.
I doesn't take corn very long to germinate when It's this hot
There was around 75% germination, if I'd waited a little bit longer, some more might have germinated.
The longest acrospires were 25mm long and starting to get a green tint.
Figured it was time to try oven drying the malt

SL, care to estimate the weight of dried corn in the above picture, please ?

Blarney Stoned wrote:SL, care to estimate the weight of dried corn in the above picture, please ?

Ain't nothing dry in the pic's
I'd guestimate 6 pounds of feed corn was needed for that pile of green malt

Thanks.

looks great
how long were ur first soaks
or did u just spray.
those are gonna make good shine

I didn't soak, just sprayed a lot of water and let it drain out the bottom of the malting trays
Did the malting in the barn where it wouldn't make a mess.

I moved one of the malting trays out into the sun to airdry.
My game plan, is to dump the grain in a malting tray, wash it, keep it moist, wash it, repeat, then dry it in the same tray.
I'm proud of being lazy

Awesome Shadylane,
I love simple and useful!
You’ve created both! Great job!
Whatever it takes to get the job done,
Simplified! Good show!
The trays look similar to my drying trays! Lol
But mine are metal screen, not nylon.

Thank you for sharing, it is appreciated!
And I’ll keep you updated on my travels in malting corn!

Your friend,
J Dot
Take care, stay safe!
{:0)

shadylane wrote:Here's my 5 day malt.
I doesn't take corn very long to germinate when It's this hot
There was around 75% germination, if I'd waited a little bit longer, some more might have germinated.
The longest acrospires were 25mm long and starting to get a green tint.
Figured it was time to try oven drying the malt

Looks great Shady.
Time & Temp on the drying?

Your making a great go at this corn malting. Awesome!

Hello again,
Ole’ Friend. I hope your malting adventure is going
Well, I’m sure it is, ( pics above prove that )
mine is coming along, and the rig
Is finally working, although, leaves me twiddling my
Thumbs, with NOTHING TO DO! Never thought about that
Aspect! I’m more hands on, but I’m letting it play out!
I do however have a HAIR TRIGGER,
On the Spray bottle! NOW? No! NOW?? Nooooo, wait, NOW?????
I’m telling ya!
There is lazy, but this is rediculous , littterally, I just spritz it
Now and again! That is IT! Like watching water boil!

Anyhow
I might try my hand at CRYSTAL MALT!
Also other grain ( malting: RICE, BARLEY, WHEAT, etc.... )
I would ( LOVE ) to know your thoughts or plans in the future
In YOUR TRAVELS, on other grain, Malts??????

I hope you are well!
Your friend,
J Dot
( 4 days in the tumbler ):

Can I backtrack and ask a N B question.
As far as flavor goes, what's the difference in malted corn/grains and just stirring them up with enzymes?

TDick wrote:Can I backtrack and ask a N B question.
As far as flavor goes, what's the difference in malted corn/grains and just stirring them up with enzymes?

As far a conversion of starch to fermentable sugars ,
Not much difference ( if you are just using green malt) in your mash
But as you dry the malt and TOAST IT, this will s where your flavor will
Explode! But there is a trade off ( the darker you toast/kiln ) your malt,
The more Enzymes will become ( denatured ) or useless ( in starch conversion )
But the more flavor or different flavor you will get ( there is another chart, showing
the flavors as you get darker with your malt! )
That is why most use a normal dried malt ( active enzymes ) with the toasted,
malt or denatured malt with enzymes added!
Look up chocolate, caramel, crystal, ect malts, as well as the color chart
Of the malt ( 10-800 ) scale! Anything above a 10, enzymes are denatured in the malt!
Light beer ( lightly toasted malt )
Dark beer ( heavy toasted malt )
Ect.
Depends on what you like, but there are a million variations, to choose from!
Hope this helps, sorry shady for cutting in!
( I’ve never used enzymes! Personally )

J Dot
{:0)

I have found it convenient to just use enzymes for conversion and not have to worry about it. Then use differing combinations of toasted malts/grains to get the flavor profiles. Call it lazy, I don't know, but it works. YMMV

WIski wrote:I have found it convenient to just use enzymes for conversion and not have to worry about it. Then use differing combinations of toasted malts/grains to get the flavor profiles. Call it lazy, I don't know, but it works. YMMV

+1 enzymes are not only cheap insurance
It lets you experiment, without worring about the diastic power of the malt

TDick wrote:Can I backtrack and ask a N B question.
As far as flavor goes, what's the difference in malted corn/grains and just stirring them up with enzymes?

That's an easy question to ask, and a difficult one to answer
Malt some corn, then eat it
Next eat some unmalted corn

shadylane wrote:

WIski wrote:I have found it convenient to just use enzymes for conversion and not have to worry about it. Then use differing combinations of toasted malts/grains to get the flavor profiles. Call it lazy, I don't know, but it works. YMMV

+1 enzymes are not only cheap insurance
It lets you experiment, without worring about the diastic power of the malt

I have malted wheat - easy and barley - pain in the ass - and mixed with cracked corn.
I used alpha amalyse just to cover that ass.

Just wondering if there is any difference in fooling with malting deer corn or just cook it up and add the enzymes.

In fact as I started down this rabbit hole, watching "that show", I wondered - and still do - why they don't add enzymes to their mash and get more alcohol.

TDick wrote: ↑Mon Aug 06, 2018 6:54 pm
I have malted wheat - easy and barley - pain in the ass - and mixed with cracked corn.
I used alpha amalyse just to cover that ass.

Just wondering if there is any difference in fooling with malting deer corn or just cook it up and add the enzymes.

The easiest way for corn is to grind it and if you have it, use enzymes.
I kinda like the taste that malted corn adds to the mash
Lately I've been trying a different way of doing corn whiskey
Malt the corn until most of it is around 50% modified before drying and kilning
Mix that with fully modified wheat malt that has excellent diastic power