Beginner's Guide #8 Corn Mash part 2

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Thanks George! I was confused about when and how to add the enzyme. I read a LOT of articles on it but they didn't really let me know exactly what I wanted but you did.
I got lucky and added the enzyme at just the right temp before watching your videos and it sat just the right amount of time while I watched your videos that when I did the iodine test it looked spot on! Thanks for all you do for the community.

evanthompman

Great video George I've been using corn for a few years now and I prefer to ferment on the grain when it's ready I pour through a screen bag and then put the bag in a mop ringer I bought at Harbor Freight just for this and squeeze every drop out until I have a dry brick of grain. Thank you for all the great information and please keep them coming. Don't be afraid to subscribe I've been a member for years and no one has broken down my door and remember to hit the bell so you know a new video is here plus easy access to the library is great I watched them all at least three time and still go back to refresh my brain when I try something new. Keep them coming brother.

chuckdontknowdoya

Great tutorial. Very simple and indicative!

DoctorGradusInternational

If your not going to use the left over corn for a sour mash or to feed the chickens you can use it to make a pack bait for carp fishing, thats what I have done and it catches fish

citylotgardening

Hey George,

I’ve got a couple questions:
-what ph meter do you use
-What yeast do you use
-where do you buy your grains
- what is your favorite mash bill for a classic bourbon or wheated whiskey?

Thank you for the great content. Love the videos and looking forward to more soon!

nolandglenn

We are following your videos here in Brazil, congratulations !!! Excellent didactic content !!!

Drjuliocosta

Awesome video, George! You left me wondering why your Specific Gravity of 5 lbs of corn in 4 gallons of water mashed to only 29 gravity points or 1.029 SG. Flaked corn has a PPG (points per pound per gallon) of 33 assuming an efficiency of 85%. You explained this in a previous video (yes, I was listening!). Math: 5 lbs corn x 33 gravity points / 4 gallons is 41 points or 1.041 SG. You got 1.029 in the video.

I wonder if your mash water was too acidic. Your starch test was a light violet not a pale yellow like the wort, making me wonder if you did not get quite all of the conversion you were hoping for. Mash pH should be around 5.2 for good conversion.

The beauty of adding sugar is that you can easily correct for a low mash conversion efficiency, making your process foolproof for the average hobbyist. The purists out there may quibble with using sugar to boost gravity since it cannot be done in a commercial distillery making corn whiskey.

Your series has been the best resource I have ever seen for home distilling. You should write a book!

Thanks for all you do to support the craft.

glleon

The difference I perceive is about the same as comparing a strait sugar wash and a first run UJSSM no sower. Both are
sugar wash. But one has sat on corn. Dos not necessarily impair flavor depending on pot still or column. I have never put the same mash next to one another on the same still. So may only be a perception.

footloosecamping

Made my first wash. To be honest while dealing with the what I thought was a god awful huge solid mass of cornbread mush, my bag kept popping lose, I was thinking there’s no way this barleys going to have an effect more likely make it stiffer. I was amazed lol

wayne

BSG website says their alpha amylase is optimal at 125-144 degrees. Why 155?

herbdasmoka

What was the purpose of cooking the flaked corn at temperatures above 200° F and for so long? Food graded flaked corn is already gelatinized, has it's germ, bran and most of its proteins removed. It does not need to be cooked. You can hydrate it at the temperature range of normal alpha-amlyase (i.e., non-thermophylic bacteria derived).

Also, not too be too picky, but the term we use to describe enzymes that have been damaged by excess heat or anything else is that they have become "denatured". Inoculated is something else entirely.

snappingbear

Hey George, where in the pot are you taking a reading? I was following this today and with my pot I had a large temp difference from the liquid outside the strainer and the grains within the brew bag. Thanks in advance!

TBushart

George, I’m a total beginner, have my first mash fermenting. Your videos have been great, thanks. I noticed your heating element looked very nice and large enough to hold big pots. Can you tell me what type it is?

williamhotze