 Rank: Newbie Groups: Registered
Joined: 12/18/2012(UTC)
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"Hello. I have been distilling for a year or so now but I have been mostly using fruit or sugar washes. I want to move into using corn and malt however, I am not sure how to use the liquid malt. I bought a gallon of wheat malt from my local beer brewing shop. I was to nervous to ask them any questions about it because of what I want to use it for.
So, How do I use it exactly? Is it okay to put into hot water or do I add it into my mash just before the yeast? I tried searching the forum's but could not find anything that fits my situation. I have an 8 gallon S.S Brewhaus premium kettle. 50 lbs of corn, 50 lbs of sugar and 1 gallon of liquid malt.
Oh, and if I dont have enough malt will it just take longer for the emzyems to brake down the starch?
Thank you for your help in advance."
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 Rank: Junior Member Groups: Registered
Joined: 9/6/2013(UTC)
Posts: 21
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As far as I know, there are no liquid malts that have diastatic power, that is to say they contain no enzymes to convert starches to sugars. For your purposes, just consider that liquid malt to be a (very) thick sugar syrup, with a bit of flavoring. If you want to break the corn starches into fermentable sugars, you'll need to add either malted grain (barley is the easiest to find and has great diastatic power) or bottled commercial enzymes.
Whatever the source of your enzymes, you'll need to pay attention to the correct mashing temperatures and times to get the results you want.
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 Rank: Administration Groups: Administrators
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EDME used to produce a Diastatic Malt Extract, but I do not know if this is still available.
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Rank: Newbie Groups: Registered
Joined: 12/18/2012(UTC)
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HUH....That's a bummer Bob. I asked the guy who dispenses the malt if it would convert starch into sugar and he said yeah. Well, I guess Ill add it to get some flavor and Ill still use the cracked corn for added flavor and Ill just have to use sugar and yeast. Thanks for the quick responses.
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 Rank: Senior Member Groups: Registered
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Heya Duke.. Here's a great recipe to think of for the direction you are looking at. I use malted barley in the cook to help convert the sweet feed and a yeast with AG ( Amyloglucosidase ) as a further aid.
http://www.brewhausforum...?2711-Sweet-Feed-Whiskey
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Rank: Junior Member Groups: Registered
Joined: 9/6/2013(UTC)
Posts: 21
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Hmmm, a belt and suspenders kinda guy. Knowing how starch conversion can be kinda tricky, especially at first, that works for me.
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Rank: Senior Member Groups: Registered
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Originally Posted by: Zymurgy Bob  Hmmm, a belt and suspenders kinda guy. Knowing how starch conversion can be kinda tricky, especially at first, that works for me. Yes, tis a bit of overkill there with the Prestige WD whiskey yeast w/AG... I'll agree on that. I will also say my FG numbers were better using the Gert Prestige WD over EC-1118, so I thought I was doing better by using that combination? Btw - not too many homebrew shops in the Dallas area carry a lot of Malted Barley, so calling in for 10+ lbs ahead of time can save a trip if they have to order it. |
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Rank: Junior Member Groups: Registered
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Man I hate it when I forget how broad a spectrum of users these forums have. For instance, I've never had any yeast with AG, but every homebrew supply place I've ever been in, in Oregon or Washington, has a zillion varieties of malted barley by the bin-full. On the other hand, around here we use tap water for cooling, and I know in some parts of Texas you can use tap water to cook eggs (almost).
Anyway, if you're getting lower FG's with yeast/AG, it sounds like something I should try. Thanks for the heads-up.
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Rank: Senior Member Groups: Registered
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Originally Posted by: Zymurgy Bob On the other hand, around here we use tap water for cooling, and I know in some parts of Texas you can use tap water to cook eggs (almost). Umm.. Most water here in NE Texas is from man made mud lakes and it has a sediment content that, well... I don't even drink the stuff.... I have inline filters everywhere otherwise it cruds up appliances, coffee makers, etc... I cleaned out my local homebrew supply when I asked for 15 lbs malted barley one time and he was all inquisitive about why I'd use so much, because beer brewers use so little (?). I explained I live a long way out (and I do from his shop) so I like to stock up - to which he asked me to call ahead next time so there'd be enough around for me and others.. Perhaps the guy just doesn't keep a ton of it on hand.. When I first did sweet feeds, I used no barley and that cook would almost be like a damn brick. I saw here that Bushy suggested adding malted barley to the cook to help the conversion, so I added that and the cooks were better and the fermentation's are like small rumbling factories that emit a wonderfully sweet aroma  If nothing else, that malted barley helps the yeast have a great nutrient bed. But if someone thinks I be wastin' stuff, pray tell, speak up and say.. |
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