CRACKED CORN PART 1

This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.

[CascaFugioLonginus]

Another great segment, you did a fantastic job breaking the process down. Best technical explanations I have found that explain the science behind the choices made. And so glad you used visuals for the corn, cannot tell you how many times I have had to tell people essentially what you did in the video. As for sweet feed, well some folks simply will not listen to the fact that sweet feed producers are not necessarily honest or their suppliers are not honest about the ingredients and proceed to use it. These are the same folks who refuse to accept the fact that cane sugar has chemical residue left from processing and corn sugar does not. Thanks, George, your efforts are greatly appreciated and looked forward to.

[wldtrky]

We miss you George. Thanks you for all you have done for US. I hope you are safe and well !!

[birderlife]

Nice video, I will second from my own experience that it if with your time to mill that stuff a second time.
A few other notes though:
1) a protein rest is only usefull with protease enzymes present won't harm anything, but it isn't doing anything either.
2) the cracked corn does require gelatinization at 190+ f prior to sacc rest if you are looking for half decent conversion.

[dustanburrell]

Been waiting for this one a while thank you so much for sharing your knowledge with the community George you, bearded and still-it are my absolute go to on the subject. One thing I've mentioned before and would love is to see you do an in depth video on bubble plates. Thanks again George!!!!

[wldtrky]

Perfect timing George. I'm getting ready to try cracked corn, and I will feel much better having your expertise helping me ! Thank You Sir 👍

[Stewbphoto]

Nice video! As always lots of info here. Thanks George!!

[gwarrichmond]

I know people in different areas prefer the taste of things differently. I love a corn mash but the sweet feed is truly great !! You just have to make sure NOT TO USE pelleted feed. Other than that it's fairly easy to work with. I've been doing cracked corn for YEARS and I've NEVER added no barley or alemeze. Just corn, sugar, yeast. Usually heat cracked corn for a good hour at 150 or so then throw in my fermenter / trash can add sugar, and stir, then fill up the rest of can with what I need let cool, add yeast. Then play the waiting game. And out of a cheap keg still I'm getting really nice proofs with great taste. Now some would say that's just a corn flavored sugar wash/ mash. But I think it's great. Just my 2¢.
Great video 👍🏼

[martinhowell]

Great explanation of the process. As an experienced beer brewer you had me. So a dough in a protein rest and a saccharification rest. To

[alcoti]

Thank you George, always straight to the point and we love it!!! Elton Fransman from South Africa

[scottheath]

Best educational video and explanation for corn mash ever!!!

[damonlosee]

So glad I found your videos. I'm just getting started and am learning a lot.

[chrisedwards]

I honestly didn't really know about cracked corn until I bought some today to make some corn hole bags. When I saw you could get 50lb for 12$ I immediately started looking for this vid THANK YOU GEORGE SIR!

[itsaj]

I got to say this is by far one of the friendly's YouTubers out there and he has so much good and useful information

[carycound]

Thank you George for your time and generosity of information shared. Happy distilling!!!

[chuckdontknowdoya]

Thanks again for your great videos George this one came just in time as I just bought 50 lbs. of corn meal at a bakery supply store for for 22.00 dollars an plan on mashing in tomorrow. Was going to try to add extra starch in to increase my abv. a little and I'm wondering if you have ever tried this before an if so what was the result. Not planning on using a lot but would like to see if I can add abv. without killing taste.

[wildrangeringreen]

coarsely grinding the corn and not simmering it for about 20 minutes only usually gets me 50% efficiency. If you grin the corn to a rough flour, simmer in plenty of water for 20 min, and pull a large decoction, I've been able to regularly get in the high 80's with a large % of adjunct (in lautered, boiled beer). In my experience, step mashing really only does something useful if you are making beer (it allows you to control fermentibility and mouthfeel). Nice thing about Mashing for distillate is that you just mash at 140-150 for 60 minutes and then let it free fall down to pitching temps, top off to final volume with warm water, and you can pitch a diastaticus yeast and it will continue to convert to sugar during the fermentation. Belle-Saison typically can take a beer down below 1.010 even up to 15% ABV (provided its a healthy pitch) - maximum abv per lbs of grain. you can go even further if you pitch a distillers type yeast in with some heavy syrup (mmm... molasses) towards the end of fermentation to get it up to 20%.

[farmercadman]

Now would I be able to used a bag of ground cattle corn?

[Tony-ikw]

Hey how would rolled corn do? It is more crushed and steamed for easier digestion and nutrient absorption

[linvaughan]

If I would have a teacher like you in school, I may have fund a way to go to college or at least not have to have learned what I do hard way. Thank you George, because of you, I'm learning to make good Likker!

[spencerherrick]

Hi George! Just wanted some clarity….. I know you mention once you get to 155 that’s where you add your amylase or barley. Do you not want to get this up to 180° also like the flaked corn to get it hydrolyzed?