Has anyone ever heard or doing a say 10 gal mash with half cornmeal and half cracked corn with sugar,water,yest.......any thoughts?

I would vote for leaving the corn meal out of the equation. Its messy..hard to strain if you happen to want to strain it..when boiling water hits it in the fermenter it turns into cornmeal dumplings which take forever to bust up..blah blah blah. Cracked corn has to be more user friendly I think.

Hey Mulie1 welcome. Since I posted that message I got to thinking on it the cornmeal alone has gave me the most high quality output of any wash I have run and still got a little flavor after refluxing. Anyway I went and deleted the message bad mouthing corn meal..lol. I am sending the Warden out for a five pound bag tomorrow. I have an empty fermenter going to waste. Now I am way too lazy to convert corn on the cob etc.

Great credentials on the twenty years worth of experience in the hooch making hobby. Know you will be a great asset to the Brewhaus Forum. Sure you are gonna get hounded to death with questions...lol.

I am on the road so I am not checking in too much. Glad to help if I can. What's up?

I think a couple of dissolved Beanno tablets into the wash prior to pitching the yeast would help convert some of the cornmeal starches to sugars. Since the Beanno tablets are enzymes, I wouldn't add them until the wash had cooled to ~100°F (body temperature).

I bought cracked corn the other day and want to use Beanno for this task in a take-off of the UJSM recipe. I'm only trying for the first stage of the process, the "sweet" run.

Muadib

You can mash the corn with some barley malt, 6 row works the best. The enzymes are in the barley. I have also used alpha and beta enzymes directly in the corn without barley with good results. I have to say that it is the temperature control that is the key. overshoot or undershoot a little and its game over. lots of ways to do this. of course the trick is to use what have around. a picnic cooler works very well for a 6lb mash. lemme know if u details on this bit.

Thanks for all this good info folks.

Well think that big blob of boiled cornmeal got itself about halfast converted. Added my Montonn Light malt and let it sit in the pot in the big Omaha Steaks ice chest all night. Just fit when the pot lid got turned upside down. Was still real warmish when I took it out about noon today. Looked a little juicier than when it went in..think thats a clue. It was showing 140 when I added the malt..but that was as high as it ever got before I chickened out. Realized both my fermenters is currently full so grabbed up two square plastic wild bird seed buckets with lids from WW which say they hold four gallons. Split what goop I could scrape outta the pot without getting the burnt stuff 50/50..mixed five pounds of sugar into each bucket and pounded it mightily with the paint stirrer attached to the cordless drill..seems like it broke up most of the dumplings...filled the buckets up from the hose and added two crushed up Beanos to each one plust a heaping Tablespoon of distillers yeast. Have riled it up two more times with the paint stirrer. Currently simpering away in the mancave. Yall kindly pray for me. Thanks. Thinking them buckets bound to be food grade or they would kill the birds huh? I thought so..lol.

Well trying to make shine on this particular occasion..but making chili is also one of my specialties. Dont make me show you the trophies..lol. Maybe I am getting those two hobbies running too close together. May leave out the chili powder on the next run just to see what happens. Thanks.