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I have read a lot about the cooking of corn mash,
some say to cook it whole, and some say to fliter and just cook the liquid, any insights?
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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Without having all of the information, I assume that the latter suggestion of cooking the liquid only is after the mashing process is complete, and must be for another purpose. The reason for boiling the corn in the first place is to gelatinize it, making the starches disperse more easily in the hot water. If you do not have the starches present, then there is nothing for the enzymes to convert to fermentable sugar, and thus nothing for the yeast to ferment.
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