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.
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!!!!
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.
I forgot to boil my corn before I started simmering it with my 6 row barley.....how bad did I screw up ??? I had a drunk customer come by and I totally spaced it .... I'm adding it to sugar wash any ways but deffffff gonna remember this
Considering all I have is a 1 gallon Mr. Distiller, flaked corn is prob my best bet to stick with. If I only had a local supply 😒 Shipping is a killer...
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 👍🏼
Lonnie Stutler George is right that flake corn has no amylase. Almost all feed corn will. All it takes for corn to make its enzyme and start converting its starches to sugars is to germinate. Once germination happens amylase is created (from the germ I believe) and the magic begins. Feed corn is stored in silos exposed to humidity and temperature changes. Many use huge fans to move air through the silos to keep condensation to a minimum but it still happens, in every outdoor silo. Those kernels exposed to the humidity condensation will begin to germinate but not have conditions to grow. They are now malted corn. That’s how you use feed corn to make real corn moonshine. I want to point out I said “almost” all feed corn. If you’re going to do this, put in the extra work and germinate about a pound of whole feed corn to 10 pounds of cracked feed yourself to make sure you have sufficient enzymes present. I could try to do the math, 1/10 is what I was taught many many moons ago to make sure you not only get the most out of your mash, but make sure it doesn’t die there by not converting the starch to sugars. Works for me, but I’ve never done the chemistry measurements to see if it’s correct or I’ve just been lucky forever by the feed having enough enzyme to make up any short fall. Sure, you could add amylase, but if you’re wanting it as the old timers did, don’t use anything but corn. Period. Not even added sugar but adding CORN sugar to get up to your sugar percentage target is 100% acceptable. No beet, cane, or sourgum allowed in a corn whiskey. Just remember there is still a lot of sugar in that grain that you’re not measuring in your wash. Don’t over proof your wash you’re just wasting sugar. Germinate, boil it (blanch it really. Whatever you use to stop germination fast), knock off any remaining root sprout (or dry and roll them to knock them off, preferences), clean, dry and mill. Yes, it’s work, this hobby isn’t for sissy’s. A cracked feed bag is 50 lbs, so you need 5 lbs of malted corn. Takes a work week to germinate and you’ll be stopping the germination by the weekend. Cook that 55lbs and barrel it. I use one of those medium wide mouth blue barrels. Y’all know when it’s done. Output varies by type of corn you got. Some better than others. I also want to point the error in George’s thinking on the ingredients. Sure, YOU want to eat the flake corn over the feed corn, but YOU’RE not the one eating it. The yeast is eating it and I’ve never heard a yeast say what it prefers. Just make sure you triple wash your feed corn and your cracked corn has been triple washed and you’ll be pleasantly surprised. I also want to add that if you’re making beer, don’t EVER use feed corn.
Useful !( Yes) harmful ? Maybe ? It's sad that people spend so much time on matters that have no benefit to ones relationship with God and infact these types of activities only serve to hinder ones relationship with the FATHER ! NOT SAYING ITS WRONG ,IM JUST SAYING IT ISNT THE BEST USE OF ONES TIME HERE ON EARTH ....JESUS TURNNED WATER INTO WINE ,NOT HIGH PROOF LIQUOR! AND ALSO IF JUST ONE PERSON USES YOUR GUIDENCE TO MAKE DRINK AND THEN DRINKS SAID SWALLOW AND CAUSES UNDO HARM TO THEMSELF OR AN INNOCENT PERSON ,I BELIEVE THAT THAT WILL BE HUNG AROUND YOUR NECK AND NOT THEIRS !!! JUST SOME FOOD FOR THOUGH ! JESUS DIDNT DRINK LIQUOR AND NEITHER SHOULD ANY OF YOU !!!
@@jasonblanton7185 Actually most of us here are striving for excellence in our given field/hobby using all our God-given abilities to do so. 😊 So what if Jesus only turned the water into wine, he was a busy guy, what with world peace, fishin' up a storm, ass whippin' bankers and even a little carpentry on the side, ... I hope you aren't implying he was lazy on account of not turning that wine into a fine barrel aged brandy?!? ... and why would the Lord have gone to all the trouble of creating enzymes and yeasts, grains that malt and fruits that yield sugars to alcohols if he didn't want the more studious amongst us to engage with his marvels. ... ah, tell you what, ... next time I'm two quarts into some fine corn whiskey and He and I have a dialogue going I'll just ask him myself and let you know what he said. 😋
@@AngryParrotDistillery Nice job, sir! I try to follow Jesus myself (with varying degrees of failure) and you just shut the fellow (troll) down without being nasty or condescending. Id like to drink some corn whiskey with you some day.
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!
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%.
8 gal 8 lbs 6-row malt 14 lbs corn 14 lbs rye 4.5 lbs molasses (midway through ferment) Pitch Belle-Saison, ferment it hot (garage in summer) cost around $30, minus fuel 2 gal @ 55 Age with light-med toasted oak, and about 5-8 large hop cones. (hypothetically... of course)
Great explanation I been battling cracked corn for some time now. The highest I get is 1.030 then I get mad and dump in 10 lbs of sugar just to boost the og level. I’m going to try this exact process now.
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 know......the hard way. Thank you George, because of you, I'm learning to make good Likker!
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.
Just bought two sacks of cracked corn...finished the vinegar run and a sacrificial run on rice wine...getting ready for the first maiden run...getting great info from you and the bearded one. Keep up the good work. Thanks fellas 😄 I will raise a glass to you soon!
Hi George, I love all the science you give us. I bought the t500. I live in a small unit l, unfortunately I can’t fit anything bigger in my space. I tried the basic recipe for white spirits & blahh to me it tastes so sweet after distilling. What mash would you suggest that I can use in the Stil that doesn’t just taste like sugar.
I was going to try spargeing next now that you mention it. Done cracked corn and get a separation layer of half cloudy and half clear. Makes it impossible to reuse my yeast. Hopefully that will clear it up just like they do with beer.
I'm in my office, kicked back relaxing after lunch watching your videos again. Your Cracked Corn Part 1 is on but I dozed off then i hear, "hey wake up"! I almost fell out of my chair. It was the perfect timing though i needed to watch this video again!
I have the same corn cracker. On another video you showed how dusty it is to use. I took a sock and cut the off the toe took a couple of plastic ties put them around the top of the sock and keep the sock down in the bucket when cracking the corn and it keep the dust down.
I have great luck with cracked corn. And I HAVE followed this method EXACTLY... But I’ve had the same results by soaking the cracked corn overnight... Heating it to between 180-190 for an hour or so and then cooling it down to 155 to add barley, rye or amalase enzymes. Cracked corn is about $9 per 50 pound bag. Flaked corn is $102 for a 55 pound bag. About 10 TIMES more expensive. 👍🥃
@@jasonhelmly5223 I use a REALLY BIG beater in a cordless drill. I think it’s made for mixing concrete or mortar. And I almost constantly mix the corn while it’s at temperature. This constant mixing extracts the starch the best way I’ve found from CRACKED corn. I do not ferment on grain. So maximum extraction is my goal. I use a similar method with the malted barley but it’s less important than the corn. I’ve done it lots of ways… but power mixing the corn extremely often is the most effective way for me. And cheap. Best wishes.👍🥃
I had always wondered why I never heard anyone using cracked or shell corn since it is extremely cheaper to purchase but now I know thanks for the video
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?
What's a good source for flaked corn at a decent price? I can't find it for less than $5 per pound on Amazon. A 40 pound bag of cracked corn out here in Nebraska is only $6.
What happens if don't hydrolyze the flaked corn and you mash in at 150 with your 2 row and rye? What will happen? Will the conversion be the same or will you loose some gravity points?
George, I am curious about the difference in gravity points between flaked corn and cracked corn: 33 vs. 23. Could part of the difference be that with your process the cracked corn is not fully gelatanized? Many recipes I have seen start with boiling the cracked corn for at least an hour before cooling down to saccharification temperature. Boiling involves stirring to avoid burning and can be a real pain if you do not have an automatic stirring device. But you do get a fully gelatanized corn mash this way. Any thoughts on this?
I kept cracked corn at 180°F for hours on end and added gluco amylase and barely registeted any contribution to a thin wash other than a bit of flavor. It takes a lot of corn
@@no-sway3709 Gluco Amylase works at fermentation temperatures. Above that (like 180 F) you kill it. No wonder you saw no benefit. You should be using alpha amylase at 155 F.
what about malted corn as opposed to these options? isnt malting drying and grinding up whole kernal corn better than cracked? also is flaked still better?
Hi George.i have some Bob's Red Mill Polents(corn grits).do you know if it's been steamed like flake corn or should it be treated as cracked corn and go through the extra process?
Question, Im living in Mexico, and Im only able to find whole corn seeds, cracked corn and cornmeal. How is cornmeal to use and if I were to use a recipe calling for 8lbs of flaked corn, would that translate into 8lbs of cornmeal? Seems like there is a lot more corn in a 2lb bag of cornmeal then there would be in a 2lb bag of flaked corn (witch I can not get). thanks for the help!
I'm looking for a bourbon recipe. I don't want to use flaked corn. How many pounds of cracked corn, rye and barley for a 5 gallon batch. I don't want to use sugar. I know how to heat it to get the starches out.
George, can I do everything you mentioned but also add sugar and yeast at the end. I got a 20 gallon still, 25 pounds of corn, and 25 pounds of sugar, amalyse and dady yeast.
I read somewhere that Columbus took some corn to Spain but in Spain they didn’t know to add lime to the corn kernels when boiling to help soften or breakdown the sugars and enzymes. Needless to say, sometime past before they figured it out…
The saccharification rest should it be kept on 155 F for 60-90 minutes, or should it be brought up to 155 F then turn of the heat and rest for 60-90 minutes.
Go to field find best corn 🌽 put it in nice clean bag pick anything you don’t like and put that 🌾 in a bag for your pigs/ chickens easy cheap way to make cracked corn is with an old blender if you have it a modified paper shredded works best but decob your 🌽 but it in another clean bag or bucket after that fall blender 1/4 full and blend find best setting for your blender then dump it in you guessed it another clean bag or bucket and your done best cracked corn you can get because it’s only the corn 🌽 that you want
George, I don't have a mill. I am thinking of using my food processor to grind the cracked corn down. Have you done that before? Thanks for the videos.
I see you are using cracked corn for the mash. I have seen elsewhere where some have said not to use cracked corn because it has preservatives added to it to prevent spoiling, and that will either slow or prevent fermentation. Whole corn does not have any preservatives added. Is this true?
Its CLEAN IN ALL WAYS sift a bunch thru your colander no dust dirt bugs. Probably safer then human food. whole kernals are slow to boil to soft ness.. cracked is great .oops thought this a prepper site not a BOOZE BREWERS GUIDE..i dont use alcohol.so no problems
i have a 50# bag of chop feed, corn, oats, and molasses. have you ever used this? its ground all most to a powder, i hope thats not what your calling sweet feed cuz then ill just feel dumb for asking in the first place.
Yes otherwise you'll have some really off flavors bearded did a great video on mating and I thing George touched on the subject in a video though I could be wrong
No. Flaked corn is processed the same way as rollled oats. It has been steamed, flattened, and then dried. Corn flakes are baked corn chips made from a highly processed corn puree.
I thought it was none, or close to none, according to a fairly substantial list on reddit it is none. However it must have some because I accidentally wet about 5 pounds of feed corn and it started sprouting so I added water to keep it from rotting thinking I would malt it however I got called out of town for work came back and found it fermenting away. I’ll check it for abv when it’s done... not expecting much but as George would say “just try it”.
![ฮักเทื่อสุดท้าย - บอย ศิริชัย [OFFICIAL MV]](http://i.ytimg.com/vi/-1PoPoQ-B-k/mqdefault.jpg)
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.
We miss you George. Thanks you for all you have done for US. I hope you are safe and well !!
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!!!!
instaBlaster
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.
I agree ,...👍🏼
I forgot to boil my corn before I started simmering it with my 6 row barley.....how bad did I screw up ??? I had a drunk customer come by and I totally spaced it .... I'm adding it to sugar wash any ways but deffffff gonna remember this
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 easy!!!!!
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 👍
Considering all I have is a 1 gallon Mr. Distiller, flaked corn is prob my best bet to stick with. If I only had a local supply 😒 Shipping is a killer...
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 👍🏼
Lonnie Stutler George is right that flake corn has no amylase. Almost all feed corn will. All it takes for corn to make its enzyme and start converting its starches to sugars is to germinate. Once germination happens amylase is created (from the germ I believe) and the magic begins.
Feed corn is stored in silos exposed to humidity and temperature changes. Many use huge fans to move air through the silos to keep condensation to a minimum but it still happens, in every outdoor silo. Those kernels exposed to the humidity condensation will begin to germinate but not have conditions to grow. They are now malted corn.
That’s how you use feed corn to make real corn moonshine.
I want to point out I said “almost” all feed corn. If you’re going to do this, put in the extra work and germinate about a pound of whole feed corn to 10 pounds of cracked feed yourself to make sure you have sufficient enzymes present.
I could try to do the math, 1/10 is what I was taught many many moons ago to make sure you not only get the most out of your mash, but make sure it doesn’t die there by not converting the starch to sugars. Works for me, but I’ve never done the chemistry measurements to see if it’s correct or I’ve just been lucky forever by the feed having enough enzyme to make up any short fall.
Sure, you could add amylase, but if you’re wanting it as the old timers did, don’t use anything but corn. Period. Not even added sugar but adding CORN sugar to get up to your sugar percentage target is 100% acceptable. No beet, cane, or sourgum allowed in a corn whiskey. Just remember there is still a lot of sugar in that grain that you’re not measuring in your wash. Don’t over proof your wash you’re just wasting sugar.
Germinate, boil it (blanch it really. Whatever you use to stop germination fast), knock off any remaining root sprout (or dry and roll them to knock them off, preferences), clean, dry and mill. Yes, it’s work, this hobby isn’t for sissy’s.
A cracked feed bag is 50 lbs, so you need 5 lbs of malted corn. Takes a work week to germinate and you’ll be stopping the germination by the weekend. Cook that 55lbs and barrel it. I use one of those medium wide mouth blue barrels. Y’all know when it’s done. Output varies by type of corn you got. Some better than others.
I also want to point the error in George’s thinking on the ingredients.
Sure, YOU want to eat the flake corn over the feed corn, but YOU’RE not the one eating it. The yeast is eating it and I’ve never heard a yeast say what it prefers. Just make sure you triple wash your feed corn and your cracked corn has been triple washed and you’ll be pleasantly surprised.
I also want to add that if you’re making beer, don’t EVER use feed corn.
all u getting is sugar shine u can heat corn till the end of time u will never turn the starch to sugar by heating
@Lonnie Stutler if he didnt add sugar he would get no alcohol without malt or amylase
u notice he said trash can i hope its food grade
the way u doing it all u got is sugar shine
I got to say this is by far one of the friendly's TH-camrs out there and he has so much good and useful information
Useful !( Yes) harmful ? Maybe ? It's sad that people spend so much time on matters that have no benefit to ones relationship with God and infact these types of activities only serve to hinder ones relationship with the FATHER ! NOT SAYING ITS WRONG ,IM JUST SAYING IT ISNT THE BEST USE OF ONES TIME HERE ON EARTH ....JESUS TURNNED WATER INTO WINE ,NOT HIGH PROOF LIQUOR! AND ALSO IF JUST ONE PERSON USES YOUR GUIDENCE TO MAKE DRINK AND THEN DRINKS SAID SWALLOW AND CAUSES UNDO HARM TO THEMSELF OR AN INNOCENT PERSON ,I BELIEVE THAT THAT WILL BE HUNG AROUND YOUR NECK AND NOT THEIRS !!! JUST SOME FOOD FOR THOUGH ! JESUS DIDNT DRINK LIQUOR AND NEITHER SHOULD ANY OF YOU !!!
Jason Blanton
Jesus didn’t have any children...
Neither should you.👍
@@BillMcGirr nor pork.
@@jasonblanton7185
Actually most of us here are striving for excellence in our given field/hobby using all our God-given abilities to do so. 😊
So what if Jesus only turned the water into wine, he was a busy guy, what with world peace, fishin' up a storm, ass whippin' bankers and even a little carpentry on the side, ... I hope you aren't implying he was lazy on account of not turning that wine into a fine barrel aged brandy?!?
... and why would the Lord have gone to all the trouble of creating enzymes and yeasts, grains that malt and fruits that yield sugars to alcohols if he didn't want the more studious amongst us to engage with his marvels.
... ah, tell you what, ... next time I'm two quarts into some fine corn whiskey and He and I have a dialogue going I'll just ask him myself and let you know what he said. 😋
@@AngryParrotDistillery Nice job, sir! I try to follow Jesus myself (with varying degrees of failure) and you just shut the fellow (troll) down without being nasty or condescending. Id like to drink some corn whiskey with you some day.
Nice video! As always lots of info here. Thanks George!!
Thanks George! Another great video.
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!
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%.
8 gal
8 lbs 6-row malt
14 lbs corn
14 lbs rye
4.5 lbs molasses (midway through ferment)
Pitch Belle-Saison, ferment it hot (garage in summer)
cost around $30, minus fuel
2 gal @ 55
Age with light-med toasted oak, and about 5-8 large hop cones.
(hypothetically... of course)
Best educational video and explanation for corn mash ever!!!
in George we trust,nice one fella
Thank you George, always straight to the point and we love it!!! Elton Fransman from South Africa
Thank you George for your time and generosity of information shared. Happy distilling!!!
So glad I found your videos. I'm just getting started and am learning a lot.
Great explanation I been battling cracked corn for some time now. The highest I get is 1.030 then I get mad and dump in 10 lbs of sugar just to boost the og level. I’m going to try this exact process now.
Harley Booth
What are you going to do differently after this video?
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 know......the hard way. Thank you George, because of you, I'm learning to make good Likker!
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.
Just bought two sacks of cracked corn...finished the vinegar run and a sacrificial run on rice wine...getting ready for the first maiden run...getting great info from you and the bearded one.
Keep up the good work. Thanks fellas 😄
I will raise a glass to you soon!
Sounds great!
Hi George, I love all the science you give us. I bought the t500. I live in a small unit l, unfortunately I can’t fit anything bigger in my space. I tried the basic recipe for white spirits & blahh to me it tastes so sweet after distilling. What mash would you suggest that I can use in the Stil that doesn’t just taste like sugar.
I was going to try spargeing next now that you mention it. Done cracked corn and get a separation layer of half cloudy and half clear. Makes it impossible to reuse my yeast. Hopefully that will clear it up just like they do with beer.
I'm in my office, kicked back relaxing after lunch watching your videos again. Your Cracked Corn Part 1 is on but I dozed off then i hear, "hey wake up"! I almost fell out of my chair. It was the perfect timing though i needed to watch this video again!
Hope you enjoy. Gotcha....LOL
I kinda had a high school flashback for a moment..
Wow George, didn't know that about sweet feed, you saved me time and money!
I have the same corn cracker. On another video you showed how dusty it is to use. I took a sock and cut the off the toe took a couple of plastic ties put them around the top of the sock and keep the sock down in the bucket when cracking the corn and it keep the dust down.
I have great luck with cracked corn.
And I HAVE followed this method EXACTLY...
But I’ve had the same results by soaking the cracked corn overnight...
Heating it to between 180-190 for an hour or so and then cooling it down to 155 to add barley, rye or amalase enzymes.
Cracked corn is about $9 per 50 pound bag.
Flaked corn is $102 for a 55 pound bag.
About 10 TIMES more expensive.
👍🥃
What method do you prefer. This one or cooking to 180.
I have done both not sure what one I like yet.
Do you get better results with one or the same.
@@jasonhelmly5223
I use a REALLY BIG beater in a cordless drill.
I think it’s made for mixing concrete or mortar.
And I almost constantly mix the corn while it’s at temperature.
This constant mixing extracts the starch the best way I’ve found from CRACKED corn.
I do not ferment on grain.
So maximum extraction is my goal.
I use a similar method with the malted barley but it’s less important than the corn.
I’ve done it lots of ways… but power mixing the corn extremely often is the most effective way for me.
And cheap.
Best wishes.👍🥃
Now would I be able to used a bag of ground cattle corn?
I had always wondered why I never heard anyone using cracked or shell corn since it is extremely cheaper to purchase but now I know thanks for the video
Can’t wait to give this a go. A brewer friend of mine offered me some 6-row barley a few weeks ago.
I just ran to the store and grabbed a bottle of whiskey. There wasn't as much talking with that...lol.
hahahahaha
Thanks George!!
I see a lot if folk saying to bring the cracked corn to 190 to gel it..but I haven't heard you say that...
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?
I have had some good results using a preshur cooker for my cracked corn mash.what are you thoughts?
quick question, so for this procedure of working with cracked corn, your cook temp does not go above 155 degrees? thanks
Very useful information, thank you. My apologies that I had asked you about sweet feed by e-mail a couple of weeks ago ...
Thanks George!
Should the barley be milled or can it be thrown In Whole
Hello can I use pant straner bag strain mash with
Who makes the blue corn mill that is on the table and where did you get it?
amazon. Hammer mill ~$200
www.amazon.com/gp/product/B07L93NR9V/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
thanks@@BarleyandHopsBrewing
Has anyone tried using Masa or Mexican treated corn for fermentation?
Are you being sponsored by Nike? I would hope so because this stuff needs to be legalized and a sponsor would be a good thing.
Miss you George!!!
What's a good source for flaked corn at a decent price? I can't find it for less than $5 per pound on Amazon. A 40 pound bag of cracked corn out here in Nebraska is only $6.
where do you find all these bags of flaked corn ect??
Do you have a video for an Apple mash.
Do you have your programs on CD's, If do do you sell them?
What happens if don't hydrolyze the flaked corn and you mash in at 150 with your 2 row and rye? What will happen? Will the conversion be the same or will you loose some gravity points?
George, I am curious about the difference in gravity points between flaked corn and cracked corn: 33 vs. 23. Could part of the difference be that with your process the cracked corn is not fully gelatanized?
Many recipes I have seen start with boiling the cracked corn for at least an hour before cooling down to saccharification temperature. Boiling involves stirring to avoid burning and can be a real pain if you do not have an automatic stirring device. But you do get a fully gelatanized corn mash this way.
Any thoughts on this?
Could be a lot of things.
I kept cracked corn at 180°F for hours on end and added gluco amylase and barely registeted any contribution to a thin wash other than a bit of flavor. It takes a lot of corn
@@no-sway3709 Gluco Amylase works at fermentation temperatures. Above that (like 180 F) you kill it. No wonder you saw no benefit. You should be using alpha amylase at 155 F.
I love you! Thanks, i was breaking my head with this all the morning!!!
what about malted corn as opposed to these options? isnt malting drying and grinding up whole kernal corn better than cracked? also is flaked still better?
Hi George.i have some Bob's Red Mill Polents(corn grits).do you know if it's been steamed like flake corn or should it be treated as cracked corn and go through the extra process?
Question, Im living in Mexico, and Im only able to find whole corn seeds, cracked corn and cornmeal. How is cornmeal to use and if I were to use a recipe calling for 8lbs of flaked corn, would that translate into 8lbs of cornmeal? Seems like there is a lot more corn in a 2lb bag of cornmeal then there would be in a 2lb bag of flaked corn (witch I can not get). thanks for the help!
I need your grain mill , name brand source
Ummm George... what does flaked corn look like??
I'm looking for a bourbon recipe. I don't want to use flaked corn. How many pounds of cracked corn, rye and barley for a 5 gallon batch. I don't want to use sugar. I know how to heat it to get the starches out.
IF I DON'T HAVE A GRINDER, IS IT POSSIBLE IF I MASH THEM IN FOOD PROCESSOR AFTER I BOIL THEM???
Yes
Does that grain mill have a brand name or model number?
George, can I do everything you mentioned but also add sugar and yeast at the end. I got a 20 gallon still, 25 pounds of corn, and 25 pounds of sugar, amalyse and dady yeast.
yes
Thanks bud.
Is corn meal and flaked corn similar?
Can you review the grain mill your using in this video? And where to get it?
The Rye do you take it to almost a flour ? I try to get it to the size of maze for the pepper tast .
Hello George. How is your grain mill holding up? I'm considering buying one like it.
I read somewhere that Columbus took some corn to Spain but in Spain they didn’t know to add lime to the corn kernels when boiling to help soften or breakdown the sugars and enzymes. Needless to say, sometime past before they figured it out…
Where did you read that. Lime would kill ALL yeast and could not ferment. Don't make things up
Where do you get flaked corn in bulk?
Can one use corn syrup in place of sugar and get a better product?
The saccharification rest should it be kept on 155 F for 60-90 minutes, or should it be brought up to 155 F then turn of the heat and rest for 60-90 minutes.
Maintain at 155 if possible for the duration.
Hey George where did you pick up that grain grinder and how much
Can you use corn on the cob and grind cob and all
I just wanted to know if that grinder worth 2 cents
I describe you as my Uncle George to everyone 🤣
SAD.
Go to field find best corn 🌽 put it in nice clean bag pick anything you don’t like and put that 🌾 in a bag for your pigs/ chickens easy cheap way to make cracked corn is with an old blender if you have it a modified paper shredded works best but decob your 🌽 but it in another clean bag or bucket after that fall blender 1/4 full and blend find best setting for your blender then dump it in you guessed it another clean bag or bucket and your done best cracked corn you can get because it’s only the corn 🌽 that you want
Hey George, newbie here can you use completely ground corn?
Last was my corn mash....Leaving it down a few more days
George, I don't have a mill. I am thinking of using my food processor to grind the cracked corn down. Have you done that before? Thanks for the videos.
That is difficult. It works but very hard to get it cut down.
Soak it in water for a day or so to soften it a little and it works better
George love your videos , my question is can I use wheat germ to with my corn to convert my starch to sugers?
Not sure
I see you are using cracked corn for the mash. I have seen elsewhere where some have said not to use cracked corn because it has preservatives added to it to prevent spoiling, and that will either slow or prevent fermentation. Whole corn does not have any preservatives added.
Is this true?
Can malt corn work as amylase provider?
And have possible yeast in the malt corn!?
Is cracked corn the same as corn grits?
Would cornmeal be better George? I can occasionally get cornmeal for free when they have a spill at the bulk plant.
Better is not a term that is best used in this case. cornmeal is difficult to work with but if it is free it is worth the effort.
I'm not sleeping I'm just resting my eyes
Thank you
What's the difference between flaked corn and corn meal ??? ... Is corn meal simply a finer grind of cracked corn ???
When using turbo yeast. Do you use 1 or 2 bags in a 9.2 recipe?
9.2 gallon
Its CLEAN IN ALL WAYS sift a bunch thru your colander no dust dirt bugs. Probably safer then human food. whole kernals are slow to boil to soft ness.. cracked is great .oops thought this a prepper site not a BOOZE BREWERS GUIDE..i dont use alcohol.so no problems
👍
i have a 50# bag of chop feed, corn, oats, and molasses. have you ever used this? its ground all most to a powder, i hope thats not what your calling sweet feed cuz then ill just feel dumb for asking in the first place.
George, how much would it cost me to have you build me a 120 volt PID?
Can I use old wine bottles and corks to age my rum ?
No, it'll stay the same in glass. You need a wooden barrel
Would it be better to just use corn meal or no?
It works but is a mess and difficult to strain
Corn tortilla ...?: white maize, yellow maize and blue maize
When you malt a grain is it important to remove the root.
Yes otherwise you'll have some really off flavors bearded did a great video on mating and I thing George touched on the subject in a video though I could be wrong
With that big ole grinder try some whole corn vs cracked corn. I believe alot of the starch ends up on the mill floor
Is "flaked corn " the same thing as Corn flakes? Like the breakfast cereal ?
No. Flaked corn is processed the same way as rollled oats. It has been steamed, flattened, and then dried. Corn flakes are baked corn chips made from a highly processed corn puree.
Can you use fresh corn?
Yes
Can't find flaked corn for less than $2 a lb. and a lot is almost $3 a lb.
Yeah and working in a mill the feed molasses isnt what you buy in the store because its blended with animal/ vegtable fat.
George how much die aesthetic power does malted corn have?
james brittain none per a video or two back
thank you for your response. but I think you are thinking regular crack corn
I thought it was none, or close to none, according to a fairly substantial list on reddit it is none. However it must have some because I accidentally wet about 5 pounds of feed corn and it started sprouting so I added water to keep it from rotting thinking I would malt it however I got called out of town for work came back and found it fermenting away. I’ll check it for abv when it’s done... not expecting much but as George would say “just try it”.
AReal Canadian I just saw a vid about popcorn and you must be right, that it has a little.
Update, it’s none.