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WARNING: LOTSA IGNORANCE.

Trying my hand at doing my first corn mash; a slight modification of NCHooch's recipe. I started with 7# cracked corn and 2# sweet feed to 5 gallons water. I put 4 gallons water in a stainless pot started heating on a single electric burner. Yep, got distracted and started burning the corn. Pulled the pot, put the mash in a 5 gallon bucket, cleaned the pot and got all of the burned stuff off, after that i chose to split the mash into smaller portions and cook it in smaller portions, separating the corn from the rest of the liquid.

At this point its ruined because of the burned smell, i know that but i want to finish this if for no other reason than experience. Its only failure if you do not learn from your mistakes.

My question is, as i cook this mash in smaller portions, will the mash keep until i get it all cooked and strained or is there a shelf life between cooking and pitching yeast? Fo i need to strain the oats from the mash as well or would it be better to warm the mash to pitching temp and start the ferment there?

Thanks-
Stills.

Cut your losses and start over. Corn and sweet feed ate cheap. Pick a tried and true method and follow it exactly. Read till your eyes bleed. Start with the links at the bottom of this page

OK. Tossed . . . .

Reboot!

My birdwatchers recipe thats been fermenting a week seems to be doing okay.

This would have been ok had it not burned i guess. Thought maybe someone had a saving idea for stripping the burned smell.

Operator error.

Thanks @8ball.
Stills

8Ball wrote: ↑Tue May 12, 2020 4:11 pm Cut your losses and start over.

+1

My understanding is a "little burnt" is like "a little pregnant".
Good luck with the reboot.

+1

My understanding is a "little burn't" is like "a little pregnant".
Good luck with the reboot.[/quote]

Yea, been there two. Lol. Thanks. Will repost if i have a real question next time.

Stills.