E94 Roasted Corn Liquor Mash part1

[@mikeschickensandgarden3370]

I’m still thinking whether I want to get into the hobby but I’ve learned a lot from your videos. Thank you sir. Keep up the good work

[@stillworksandbrewing]

It is a fun hobby you will make some mistakes we all did but even the mistakes is fun cheers and good luck

[@paulr8308]

Dude I really enjoy watching your videos. I learn so much and because of it my shine comes out really good.

[@stillworksandbrewing]

Glad to hear it! Cheers!!

[@mikew.1902]

Now that sounds like a very interesting idea. Had never thought of toasting corn. Can't wait to see how this turns out.

[@stillworksandbrewing]

will let you know cheers!!

[@nordknotwork]

Glad the grinder worked out for you. Popcorn shine sounds interesting, can wait to hear how it turns out.

[@stillworksandbrewing]

Me too!

[@HodgyE5]

Great work, I look forward to seeing your progress, Cheers

[@stillworksandbrewing]

Thanks 👍

[@jimmelton7299]

I could be wrong but I was told that if you heat your mash above 190 degrees, that some of the sugars in the grain became unfermentable. The hydrometer will still read them as sugars in the mash.

[@stillworksandbrewing]

Jim haven’t heard that I have good luck getting my numbers plus think about it when making beer you boil your mash

[@scottmcneill6333]

Glad to see you're trying the recipe ! Can't wait for the final tasting. A shout out to Jessie on Stillit for the idea of the toasted corn.

[@stillworksandbrewing]

I’m distilling this weekend should have video out on Monday at7:00 pm est

[@chadhensch4748]

Can't wait to see how this turns out. Sounds delicious. 🌽😁

[@stillworksandbrewing]

Us too!

[@spikelove9533]

Nice I toast my corn I recently posted a video of a toasted corn Rye Oat Mash. I typically use flaked corn, and I toast it in a skillet. I really enjoy the whiskey. Your in for a treat when you still it. I age mine on toasted french oak. It resembles a Irish whiskey more so than a bourbon.

[@stillworksandbrewing]

Sounds great I checked out the video nice job can't wait to watch more and i did subscribed Cheers!!

[@spikelove9533]

@@stillworksandbrewing thank you for classing up my channel 😊

[@Stewbphoto]

I have been wanting to roast my corn 🌽 nice to see a video on it!!

[@stillworksandbrewing]

I'll let you now how it turns out will be making videos till the end Cheers!!

[@CTP-bbq-HundHutte]

Great video. I’m going to try this one for sure

[@stillworksandbrewing]

Have fun! cheers!!

[@jimmelton7299]

Does roasting the corn at 300, turn some of the sugars in the corn, unfermentable?

[@stillworksandbrewing]

Hi Jim in my opinion the corn is starch and roasting dose not affect it I have had good luck with the conversion from starch to sugar

[@blindguy63]

Very interesting Randy, I can’t wait to hear how you say it taste after you run it. Here’s an idea that I played with; use Indian corn as the grain. Remember Indian corn; those hole corn cobs with the different colored corn kernels put out around Thanksgiving time? I tried finding a good deal on them on eBay, but couldn’t come up with anything good. With those different colors I think there be some different flavors? I’ve often wanted to try this, but I can’t seem to find them online with a good price. Let me know what you think. Another great video Randy!

[@stillworksandbrewing]

So glad to hear from you I will keep a watch out for that Indian corn it could be interesting take care of your self and Cheers

[@timmybullette7858]

A much easier way to gelatiniz your corn would be to put your corn in your mash tun, and put your 190 degree water in, cover, and let it sit for an hour to hour and a half. No scorching worries that way!

[@stillworksandbrewing]

you are correct that is how I have been doing it lately always learning Cheers

[@bodomar]

Hi Randy thanks for all the info. I think you better write down the recipe below the videos so people can understand more easily.. I guess you do just one run after fermentation while traditional whiskey requires double...

[@stillworksandbrewing]

Ok will do

[@Nosaj1972]

Just found your channel.

[@stillworksandbrewing]

Welcome!

[@paulaxton72]

And that's why they called him Popcorn Sutton

[@Rubberduck-tx2bh]

Hey Randy, this recipe looks similar to your oat whiskey recipe (except for the added sugar)? I toasted up a bunch of rolled oats using a tray made of ceramic/clay material (like a pizza stone). Does a great job of spreading the heat. I wonder if instead of toasting whole corn & grinding it, you could toast corn meal???

[@stillworksandbrewing]

I was thinking the taste was coming from the shell of the corn but nothing beats a try but a failure and that teaches you to try a different way cheers!!

[@haprenzenbrink227]

Hi Randy have a question about cracked corn going to try my luck at my first batch of corn mash my question is all cracked corn the same my local feed store has 50 pound bags pretty cheap compared to the homebrew shop in town is there a difference

[@stillworksandbrewing]

Hi hap at my home brew shop they only have flaked corn and I wanted cracked corn which is different and what I read that a lot of people use the bad you are talking about so that is what I got I made sure that it was for feed not planting because some seed corn can have chemicals on it mine is in fermenter now and smells fantastic hope this helps cheers

[@BigEdsGuns]

Cracked corn aka Feed corn is just fine. If you can, run it through a grain mill at it's smallest setting. The small crack will help gelatinize the corn faster. Flaked corn or corn meal is also an option but it is pricey. Two weeks ago I did a 100lbs cracked corn in a 55 gallon barrel with a steam wand and 5500w from my boiler. Takes a LONG TIME to come up temp & cook. The corn expanded to about 3/4 full barrel. Pitched enzymes and walked away over overnight. By morning cooled to 90f, added marble rocks, and pitched yeast. Batches this big I ferment on the grains, and it should be ready to run this weekend. Cheers!

[@haprenzenbrink227]

@@BigEdsGuns what are the marble rocks and what are they do

[@BigEdsGuns]

@@haprenzenbrink227 They are a Ph buffer. They are mostly calcium carbonate which act as a buffer and dissolve when the Ph falls below 4.5. They remain intact at Ph 5.0. If any wash Ph goes below 4 yeast can go dormant and you have a stuck ferment. The marble rocks can be found at any home & garden store. Look for marble chips, they are $4.00 for 30 lbs. You can also use oyster shells, clam shells, coral, or egg shells. You can get crushed oyster shells at feed stores just ask for chicken scratch. Cheers!

[@haprenzenbrink227]

@@BigEdsGuns I’m fermenting in 5 gallon buckets so how much of the marble chips would I use in each bucket to maintain my pH this is all new to me thanks so much for the information

[@user-yo8jz3vr8j]

Can you toast cracked corn? Great videos

[@stillworksandbrewing]

Im not sure never tried

[@kimsutton2268]

I have a question on the conversion of starch to sugar can you let it go to long

[@stillworksandbrewing]

I don't think so but with that said two things one you will only get so much sugar and two you have a warm sweet liquid that something might like to get into

[@kimsutton2268]

@@stillworksandbrewing thanks for the information

[@BillMcGirr]

Very interesting video. Enjoyed it immensely.😊 Does roasting the corn affect the starches in the corn? I apologize if you mentioned it and I missed it. Just curious.🤔👍🥃

[@stillworksandbrewing]

I don't think so I'm happy with my og numbers Cheers

[@Suzukidave]

Did you happen to check PH before pitching yeast and just didn’t comment ?

[@stillworksandbrewing]

yes I did sorry about that I like the 5.2 range Cheers!!

[@john-leehulme8239]

Love the video pal keep them coming 👍 what are your thoughts on bearded and bored using your music in the background? Is he taking the ****.

[@stillworksandbrewing]

I love doing the videos it's fun ,I have been using the same music for almost two years and as far as B&B we are all on the same team cheers!!

[@mikew.1902]

I've often wondered that myself.

[@rongreene1788]

Can you do a breakfast cereal Mash?

[@stillworksandbrewing]

got me thinking Cheers!!

[@rimrock53]

By toasting the corn, you turn the natural sugar to starch. Why wouldn’t you just boil the corn that is still mostly sugar?

[@stillworksandbrewing]

corn is already starch, i'm toasting the seed kinda like when you roast barley for different tastes

[@rimrock53]

@@stillworksandbrewing Sorry about that, My question was based on the photo of fresh sweet corn on the cob that was used with the video. At that stage much of the corn is still sugar. I should have deleted it when I realized you actually started with shelled dry corn.

[@Luciffrit]

Is that ringworm on your hand?

[@stillworksandbrewing]

No, I forgot what the Dr. called it Cheers!!

[@Luciffrit]

@@stillworksandbrewing Okies. Nice vid man.

[@boharris8179]

You should have malted it first if ya really want to get that corn flavor front n center

[@stillworksandbrewing]

thanks for your input

[@boharris8179]

Just FYI you grind up the corn really fine and pour and mix it into 190 water it gels and extracts the starch in the matter of seconds. What takes 90 min is the amalyze to break down the starch. Your wasting alot of time George

[@stillworksandbrewing]

Cheers!!