Great Idea. I got a bunch of local, redneck establisments that might be interested in some extra business. That would be a good way to get in and get started. I got enough people that think they can make chili and this would be a good test. Thanks for the idea. Plus you could make your own rules and prizes. Don't really matter if your out to just raise hell and have a few pops. I kinda got stuck at home, this would be a good out!

I'm not sure ifif I want to deal with people in cincinatti

"""Currently simpering away in the mancave. Yall kindly pray for me.""

I do all the steps seperately, never tried putting them all togeather like this. After boiling the cracked corn, I convert the corn/barley first at a starting temp 156F in a picnic cooler for at least 4-5 hours(usually overnight). Keep us posted!"

"Well thought I give yall an update. Using my excellent 20/20 hindsight can see I shoulda followed Texs get the water boiling first strategy on the cornmeal..lol. Now I am trying to figger out this. On Mr. Suttons original..supposedly..recipe. It calls for a gallon of Malt which seems to indicate we speaking liquids here. Trying to figger if my trusty old beer making pal Blue Ribbon Malt Syrup would work on this deal? Used to pick it up at the grocery store for about five bucks. Did a little research and found it had a name change to Premier and is about 12 bucks or so...mailorder..which be thirty bucks at the home brew shoppe..naw it be beneath their dignity to sell that stuff. Quart can I think. What say ye? Could that convert the corn? Since we are trying to get the sugar squeezed out of the corn...why not just start with Corn Sugar aka Dextrose or at least enough to duplicate what the corn could give up on its best scenario..and throw some corn in there for flavor? Thanks.


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"The liquid malt extract is already sugar syrup and it won't convert the corn meal. But the cornmeal will give some flavor if you leave it in the bucket throughout the fermentation cycle. You will be fermenting only the malt sugar and the granulated sugar you add so don't count on any extra sugar from the corn as it will still be starch.

To convert the corn meal from starch to sugar the corn meal (or cracked corn) needs to be boiled first until it thickens and starts to get that pasty-sticky feel (about an hour or two of cooking). Then the temp of the watery corn meal needs to be dropped, then add the enzymes (malted cracked barley or powdered brewing enzyme) to yield a temp of 156. Of course, this is the trick. Hint: its better to start low and creep up by adding small amounts of boiling water while stirring constantly. Don't go over or the enzymes will get whacked. The first time you do this it helps to have an extra set of eyes and hands because stirring, adding boiling water, and watching a thermometer at the same time is a real trick.

ok - i think I made this sound hard. Its not that bad once you get the hang of it ;-)"

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Thanks ShineJunky - good tip - gonna try the lemon juice next time. Yea, I like the six row too. I usually do 6lb corn and 2lb barley."

"Hey badbill..gives us the scoop on the nanner peels when you get time. Thanks.

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Well I got some malt but its the wrong kind kick kick. You just throw the peels in there like it was malt? Who eats all the nanners? You got a pet monkey or something..lol. Them things get me plugged up like an old widder lady. Refluxing a batch of cornmeal sugar wash today. Just chunked the fores and started the collection efforts. This is the batch of two which I locked down early because of the ants. The wash checker gizmo did not sink as deep as I like to see it. Hopefully get a coupla quarts out of it.

Ok gotcha thanks. That refluxer running like a pot still today. I am getting into tails and aint been at it that long. Noticed the wash heated up about thirty mins quicker than normal on the hotplate. Have you seen any reports of Space Aliens operating in this quandrant? They like to pull tricks on us ya know?