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Hey guys

I've been reading quite a bit on the use of enzyme kits and finally got the chance to give it a shot. Unsuccessful...unfortunately

11g water
22lbs cracked corn(straight from the bag)
7.9ml SebHT
7.9ml SebGL

Brought 6g water to 200, poured on top of my corn in fermenter. Once stirred came down to about 190. Threw in HT.
Kept for 90 minutes. At that point she was down to 160. Dumped in enough water to bring it down to 150. Which was only about 2-3 gallons. Threw in GL. Kept for 75 minutes. SG was only 1.046. Let it rest another hour, no change in SG. At that point I knew I was screwed so let it sit over night. This morning no change in SG. Temp was 90. I pitched yeast anyway. So loss of potential in gravity as well as volume. Stinks...

I think a few things I messed up, but if I miss something don't hesitate to tell me. I want to master this process for another mash this weekend. Get back on the horse! I've got to work on my process differently or change equipment I guess to hold temp better or continuously cook. Irregardless of what enzymash says I think more water is needed for proper conversion. Lastly I did not make PH adjustments. I normally do not experience issues with ferments in regards to my water source so I didn't fool with it.

Cook corn longer at a high temp is probably mostly to blame. Any suggestions or lashings are welcome... lol

I'd try a finer grind next time. You need to check the PH before adding the Sebamyl GL. The optimum PH range is 2.8 to 5.5. Add backset or citric acid to get in the optimal range. Usually I let the HT enzyme work overnight in a well insulated vessel. Then adjust the ph and mash for 6 or 8 hours depending on my schedule. Usually I'm in the 1.06 to 1.065 with cracked corn with a single pass through a corona mill.

I use a paint mixer on a drill to get a thorough mix of the enzymes in the mash.

I've started using corn meal with the finer grind I'm getting better efficiency with less work.

Try corn flour. You have to boil cracked corn for a fair amount of time which, without a motorized mixer, is hot, sweaty tiring work. A drill with a mixer still means you’re leaning over a steaming pot which I always hated. Do what you did with flour and you’ll get full conversion. But you need a way to process that muck you’ll get with flour.

Zach - yeah I was wondering if I should have run the cracked through my mill with even 1 pass. I haven't used cracked in years but I lost a great outlet for meal. I'll try that. I'm gonna run this batch either way to get some backset to use for adjustments. I need to insulate my barrel fermenter too I guess. These things should change my conversion next go. Thanks for your help!!

Pope - I just got a drill motor but didn't get a mixing paddle yet. I tried to rush it too because of timing. Gotta order a mop wringer to help with separation I think. Thank you for the input!

Look at stillerboys geotextile filtering setup it'll help you get your juice out of all the sediment

There are a few threads here that discuss handling options for unground cracked corn in order to hasten its soluability, but hands down, you did not get your cracked corn pieces properly hydrolized. This is critical in making the starches available to your enzymes for saccharification.

Like Zach says, grind your corn. I recommend as fine as possible. I went from 1.06 (ground through a Corona) to 1.07 simply by grinding to a fine meal/flour. You will exact a more complete conversion, higher ABV, and shorter conversion times. Once I saw a slow motion video of a commercial distillery's initial dough-in, and the smooth, mechanically-mixed mash looked like thin pancake batter.

Insulation is your friend.

I grind to an almost flour consistency . Live cook in a 30 gal pot with a drill/paddle mixer/speed controller in a wood frame fixture that sets on the top of the pot . Also have a temp probe to monitor mash temp . Get stupid high conversions (80-90%) and add water to get desired mash volume .
I line a 32 gallon Brute with a 50 gallon clear industrial garbage bag . Suspend that in a 42 gallon Brute and add water to the outside barrel to maintain negative buoyancy as I fill the mash barrel . When I have it filled and the temp is at or below 115% I pitch yeast . Then I stretch another bag over the top for an air lock and punch 3 or 4 pencil lead sized holes for pressure relief .
I can see whats happening with the ferment all the time without disturbing the co2 blanket . When it's done it can wait as long as 6 weeks without problems until it's convenient for you to rack , strain , and distill .
I neglected to mention that I dump about 2/3 quart of crushed oyster shell into the mash barrel and drop one or two aquarium heaters in the water jacket during cold weather to maintain happy temp for the yeast .
50# corn , 5# oats , 5# flaked barley for a 30 gallon batch .
I wouldn't attempt 2# to the gallon mashing if I was not power stirring and using liquid enzymes .

The easiest way I've found for mashing corn is to use steam injection.
Pour hot water on the cracked corn, stir in some of the sebHT and start injecting heat.
After it's cooked awhile, shut off the steam and add enough cold water to drop the heat down for the 2nd dose of sebHT
Wait a couple hours while the mash cools to almost sebGL temp, then add frozen backset ice cubes.
Stir in the GL and let the temp drop to yeast pitching temp.

If you start with a little over 3 pounds grain per gallon
You can use water for cooling and wind up with a 2 pound per gallon mash
posting with twisted and trunkin

Truckinbutch- I greatly appreciate the info! Do you ferment on the grain? Do you use chugger pump to transfer into can? I'm gonna grind up next batch try her this weekend bud. Thank you

NeckStiller wrote: ↑Tue Oct 01, 2019 3:02 am Truckinbutch- I greatly appreciate the info! Do you ferment on the grain? Do you use chugger pump to transfer into can? I'm gonna grind up next batch try her this weekend bud. Thank you

I ferment on the grain . Mash barrels are mounted on wheeled bases for mobility . I use 3/4" garden hose to rack cleared liquid off the top of the grain bed (usually 12 1/2 gallon boiler charge) and then hand ladle the rest into the mop bucket squeezer . Gain another 12 1/2 gallons of murky mash that goes in the thumper for the strip run .
Let gravity and wheels be your friends . Arrange your stillin station so that all controls are within arm's reach from a comfortable seated position . I am never more than 3 steps away from my rig when it is running for safety's sake .

I used to use a mop wringer and hated that thing. I very much like cooking flour and steam distilling but shadys suggestion of steam cooking leverages the same build to convert cracked corn well. No wringing involved. But if you want to start more simply a grain bag and mop wringer will serve you well. By the time you’re steam injecting your mash though, consider adapting it to your still too.

Thanks Pope

Shady - been interested in your approach so I'm doing my homework. It wouldn't take much to adapt my setup, but I'm not quite ready. After looking I see the benefits, just gonna take my time and make changes.

I will say squeezing out the cracked is a whole lot easier than the meal! LoL.. although my yield sucks I can't wait to try this all corn run tomorrow night. I'll grind up the cracked during that run and get ready to mash Sunday.

I appreciate you all

NeckStiller wrote: ↑Fri Oct 04, 2019 4:52 pm Thanks Pope

Shady - been interested in your approach so I'm doing my homework. It wouldn't take much to adapt my setup, but I'm not quite ready. After looking I see the benefits, just gonna take my time and make changes.

I will say squeezing out the cracked is a whole lot easier than the meal! LoL.. although my yield sucks I can't wait to try this all corn run tomorrow night. I'll grind up the cracked during that run and get ready to mash Sunday.

I appreciate you all

Well, how is it going? I did a Booners and ground my cracked corn to a fine meal. It worked much better. I think you will find success in grinding yours finer.

Hey 6 row

I had to work all weekend. Lots of projects to finish before years end. I did run that all corn batch last night though. I may have a quart after cuts... lol Not sure yet, I'll let it air and see. Flavor was good in the hearts though!

Won't be able to get another mash going until weekend after next. Sucks being so busy. I'm gonna grind some corn fine one evening to get ready. I think you're right on conversion.. I'm also gonna allow a lot more time for conversion as well.

What was your SG? Did you get over 60?

NeckStiller wrote: ↑Mon Oct 07, 2019 5:15 am Hey 6 row

I had to work all weekend. Lots of projects to finish before years end. I did run that all corn batch last night though. I may have a quart after cuts... lol Not sure yet, I'll let it air and see. Flavor was good in the hearts though!

Won't be able to get another mash going until weekend after next. Sucks being so busy. I'm gonna grind some corn fine one evening to get ready. I think you're right on conversion.. I'm also gonna allow a lot more time for conversion as well.

What was your SG? Did you get over 60?

I didn't even check . (Bang head) I'll have to check next time. I stripped it and combined it with a stripping run of UJSSM. Tasty stuff even at 130 proof. Extremely smooth and buttery corn flavor.

6 Row how are you stripping your fine-ground corn mash?

I just strip it in my pot still down to 20%. Almost 2 gallons of stripping runs and a gallon of water get's the spirit run down to 35-40%.

6 row - I blended the run from over the weekend on this all corn. I knew the potential was low so I was extremely conservative on cuts. I was able to blend and come with a little over a quart of 63%. Close to 2 qts after dilution. It's really smooth and buttery like you described. Pretty corny...lol

I got my corona setup and ground about 18lbs to an almost flour consistency. (All the time I had) It actually went fairly quick once I critiqued my process. I'm excited to make this next mash! Might try to get in sooner!!

NeckStiller wrote: ↑Wed Oct 09, 2019 1:31 pm 6 row - I blended the run from over the weekend on this all corn. I knew the potential was low so I was extremely conservative on cuts. I was able to blend and come with a little over a quart of 63%. Close to 2 qts after dilution. It's really smooth and buttery like you described. Pretty corny...lol

I got my corona setup and ground about 18lbs to an almost flour consistency. (All the time I had) It actually went fairly quick once I critiqued my process. I'm excited to make this next mash! Might try to get in sooner!!

Sounds like you are on the right track. I fought the urge for a long time to strip and spirit run but the quality outweighs the loss of product. It really concentrates flavors.

Ok so my first try with liquid enzymes is underway...8 gallon water 19 pounds grain.40 minutes away from another stir and addition of second stage enzyme will post more as it goes along.oh I used 8 pound re ground cracked corn and 11 pounds oats

Durhommer wrote: ↑Thu Oct 10, 2019 7:33 am Ok so my first try with liquid enzymes is underway...8 gallon water 19 pounds grain.40 minutes away from another stir and addition of second stage enzyme will post more as it goes along.oh I used 8 pound re ground cracked corn and 11 pounds oats

Durhommer - if you don't mind sharing the SG you achieved? Lots of luck! Thanks

Not there yet big guy...just added my second round and the third enzyme too going off of pintos enzyme guide in a half ass way tole me now I gotta wait 75 minutes.my first iodine test was black!! Now after mixing in the next round I'm starting to see that kinda soapy looking foam you get it tasted sweet too so in about an hour ill post up iodine test and the actual starting gravity I'm thinking ill squeeze before I ferment again.hoping all goes well with this mash I want to scale up to having 25 gallon fluid I can have at once

I did something wrong I got super low numbers 1040. I gotta figure this shit out

Total noob following along so hopefully not a dumb question, what temperature are you at? If you are still hot, that 1040 is higher when corrected.

I chilled my sample in the freezer prolly not long enough tho

If you take the temperature, there are correction calculators.

Can u give me the calculator link

I'm sure there one one somewhere here but I'm on my phone so here's one I found. There should also be some info on the hydrometer.

https://www.brewersfriend.com/hydrometer-temp/#


Edit: if you're 75 degrees it won't be that big a deal. If you are still at 140 or 150, it will matter much more.

I found that one too and I came up to a 1050 so I still have room for improvement I think next time ill ferment on grain and rest overnight and all. Hell for no malted grain I'm happy prolly should of reversed my grain bill

So going back thru the thread I should have done things differently should of added the ht enzymes mixed a bunch and rested 3or 4 hours. Then added my gl and visco seb and waited overnight. I was trying to rush I got a better conversion before using alpha amylase and glucoamylase powder.so my first time taught me to slow down