Yep

Hear, hear! ✊

It's 1. Moderns were breed for production, that means. A. They were typically grown low to not grow a bunch of straw. They were breed for production above nutrition. But all this means B. They're spraying more than just round up, cause they're so low to the field they get moldy that's anti fungals they have no disease or insect resistance. The profit margin on these fields that are packed so tightly together is so narrow that commercial producers can't afford to not spray and also: an entire eco system has sprung up in the heartland to exploit the highly specific system they set up for production value. That's bugs,fungus, weeds etcetera. And two sorry going on a disjointed rant. But all the proteins and amino acids and many beneficial things were breed out for convenience and to get a product to market quickly and efficiently

Want another example look how long some of the engines that were produced in cars in the '90s lasted versus what they're putting out today

I believe so. I didn't have too many issues with it. Of course not knowing how it would go, I used a step mash technique as I'd heard it could be a bit like a rye with the higher glucose content.

Aztec black is a really good strong flavored corn. I've had some really good results with using it both malted and roasted. Haven't tried glass gem yet. Going to look at it as I've heard it's super sweet after being malted.

@@TheGrainBench very cool , I'll see how I go I might get some bloody butcher and rotate them each year . thanks for the extra info lol 🤣the more I learn the less I feel like I know , another tip for the tip section of my brewing diary

I pick most of mine up in either local HEB or Whole foods stores or from a few really good suppliers on Amazon. Look up Be Still Farms or Palouse Brand on Amazon. Both are really good family owned small business that I have come to know quite well and would recommend with out a doubt.

@@TheGrainBench thank you for the reply. I'll check them out.

Barley is what we most think of when doing malts for sure. Oats usually are only an additional cereal added for mouth feel or softness. I've tried a few oat whiskey ferments with success but the amount you use is not over 50% due to its stickiness.

@@TheGrainBench thanks so much, lucky you told me I was just about to try 100% oats in a mash , 50/50 mix of malted and un malted . I'm slowly picking up tips like oats for mouth feel and softness 👍 I will have to stick to 50/50 mix of malted oats and un malted corn . I'm having no luck malting corn but oats seem to be working out ok

I do. Normally 12 hrs min covered before I vacuum seal them.

I can shoot you a temp guide that I use. Depending on what flavor profile I'm going for I use different temps and durations. Basically if you already do Munich, Caramel, Chocolate, or Crystal then use same ranges you would use on a wheat or barley for that process. Just keep in mind that corn does tend to darken faster than a typical grain. So your times are a bit shorter. White, yellow, and most lighter varieties are close to what you are used to. Darker like a blue, black, or butcher you want to watch the times real close as they can go real fast. You almost have to time those by smell. Look for that jalapeño corn bread or fresh corn muffin smell then back it down some because your getting close. Bloody Butcher and Ruby Red will smell like jalapeño corn bread when it's about done due to the heavy starches and some residual sugars that occur during the malting process. Blue and Black will be sweet smelling like Honey corn muffins due to a higher anthocyanin levels which give it that berry sweet note. Yellow and white tend to remind me of making fresh corn tortillas or corn chips when they are about done with their roasting process. Let them air over night and vacuum seal them if not using them right away.

@@TheGrainBench I am malting yellow field corn right now, our neighbor gave me 120 pounds of it :) I also grew a bunch of bloody butcher this summer and I will be malting all of that next (maybe 15#) I use a kiln schedule from an old book that kiln masters at breweries used around 1890 (American Handy Book of the Brewing, Malting, and Auxiliary Trades) I always go for the lighter kilns such as what would be used for a pilsner. I start with a food dehydrator at 100 F and work my way to the "hottest" kiln at 185 F (for wheat and barley malts). I would love to see the temp guide you use as i can not find any guides on kilning corn. The book i use is free from the library of congress in pdf format.

I'll put a few temp guides up on here for you right after Thanksgiving. That BB you grew sounds awesome. I have actually seen the book you mentioned. It is a very good read. I got a lot of good info on how our forefathers used to do it. Really good. There is also a good reference blog by Brewing Beer the Hard way. Ton of info. You can find him on KZbin. He has a link to his blog there in his channel description. He doesn't do much with corn but the temps and times are all good. On your yellow field corn I'd do exactly what you are describing. Keep the kiln temps low to retain the Diastatic Power of the Amylase. Take a look at my vid on the large air kiln. Easy build with a large cardboard box, a small space heater, and small desk fan from Walmart. Just stack some window screens in there with blocks or something to give room for Airflow and keep your temps below 140. Easy peasy. Take it to a pale or pilsner and you should be good to help that corn convert itself and make mashing easier. For the BB you can go higher to a caramel or chocolate for the flavor. No need to worry about the DP on it as it is an adjunct. If you take malted BB to a crystal or almost caramel you will pick up an iodine or metalic note that is really awesome. It lends itself to what we think of when drinking a non peated Scottish whisky. Really cool thing to get from corn.

It sure would. Blue when roasted has that earthy note. Whether it's malted or not. Malting just enhances those flavors.

@@TheGrainBenchThank you! I'll have to try that, been on an all corn kick and am looking for more of an earthy profile. Yellow malt corn had some earthy flavor but not as strong as I had hoped. Maybe I'll do a malted blue corn with yellow ground corn as well...

You may also get some Bloody Butcher and add to the mix. It has a heavy earthy note that is almost like for lack of a better term bell pepper or jalapeños

@@TheGrainBench Yeah I might have to! So many options it makes my head spin,but i like experimenting haha Thank you sir!👍

It is explosive alright. Note to self, when making high gravity mead listen to Bearded and Jesse about leaving head space. Chocolate covered walls are a pain to clean.

​@TheGrainBench I had a similar incident with strawberry. Yup, that was fun to clean

Honestly the smoke tube was the key to easiness. It can be used in almost any box with a top and bottom vent to give you a crap ton of smoke. Use a normal cheap smoker and just use the Pellets. Easy peasy.

@@TheGrainBench Thanks brother!

From what you have on your to do list on Patreon your YT viewers are going to be some real happy campers for sure. :)

Yep. You've seen that bottle before. I think it had a bow on it at one time. 😉

@@TheGrainBench 😁🥃🥃

Awesome info. I've been struggling equipment vs content for a while trying to figure out what works and where the spend outweighs the means. Your tips help a lot.

It sure does. Yours looked fantastic.

Thank you. It's a lot of work but also a lot of fun to do.

I had "writers block" for a week prior to this trip. Lol.

Thank you very much!

It does somewhat. Rye is an in your face grain where Emmer is a bit more subdued and subtle. Emmer sweetens more with roasting where Rye gets loud and wants to start a fight. :)

@@TheGrainBench thanks for the clarity. 🤯 love this discussion!

@@AgeWhiskey Any time. I love the history and differences. Like wood aging. There is so much more to it than just tossing spirits on Oak. When you dig in there is a whole broad eye opening world out there to be experienced and tried.

Hey, Dave. Check your agewhiskey email when you have some time. Sent you something.

@@TheGrainBench done. Thank you for thinking of me.

I didn't spend as much time on the Einkhorn as you will see on Emmer, Khorasan, and HRS. Those next few are way more available and far more worth the effort.

@@TheGrainBench It's all fascinating stuff:-)

I agree with Bearded. Love hearing about the history of grains. That's pretty amazing. Also, thanks for adding the tasting notes on malted and unmalted grains!

Thanks Randy.

Thanks. Dad has always been an inspiration to me for sure. Glad you liked it.

Thanks Randy.

It's pretty easy and there are a ton of ways to put one of these together. A box, a flu to cool it down, and a smoker. Easy peasy.

@@TheGrainBench Thanks for posting it:-)