Home Distiller

To the folks that lauter their corn, I have a few questions, if you don't mind.
First off, how fine is your crack? I am guessing that it is pretty course which brings the next question. What do you expect for efficacy? Lastly, I am assuming you use rice hulls so how thick is the bed and do you fight the lauter getting stuck? I lied. One more question please, how do you figure your sparge water in your recipe?
This site has been a great source of help and information, I want to thank each and everyone of you...…. THANK YOU

Super fine grind, basically flour. I don't sparge as much are press the liquid out. I calculate my total volume and hold some back to wash the grain with.

A coarse grind and cook the corn for a couple hours with direct steam injection.
After many attempts, I've never figured out how to Lauter Corn.
I ferment on the grain, Then squeeze as much liquid out as possible.
Or distill on the grain

Put me in the same camp. Grind the corn into meal, or flour,
and the big event is squeezing paint strainer bags in a wringer mop bucket.

Still a newb but I also vote plus 1 on fermenting on grain and squeeze in the mop bucket. It’s pretty quick and just a little messy but just get it done and it’s a great solution. I usually then let the trub settle in carboys but some people also just run it.

Best luck and cheers!
-jonny

This thread was a good one:

viewtopic.php?f=3&t=61893

in particular this post:

viewtopic.php?f=3&t=61893&start=30#p7421260

Those circular mesh filters.

mop bucket seems pretty easy too, though.

I'm considering getting a big brew-in-a-bag to hang from a cable and let it drip too.

For the less sticky mess method use rice hulls (landscape supply store is cheapest) and ferment on the grain. I use big nylon brew bags (a bigger mesh is better) and a mop bucket. A wine press will work great, also depending on your dedication and technical skills you can use a centrifuge, a stainless washer drum works great. Always remember that there will be no sticky sugary mess when working with fermented beer compared to wort. So easier clean up and the liquid is thinner. Also another thing.. try cold crashing once the ferment is done so the solids all fall to the bottom and skin the liquid off the top, separate the solids and goop in the bottom and cool that to settle the yeast to the bottom in which you siphon the beer and use the yeast mud for the next fermentation. Also you can use a few cups of the yeast goop to throw in your cooking mash to boil and use as yeast food. Corn is great!! Keep mashing and this forum is great