 Rank: Newbie Groups: Registered
Joined: 2/2/2010(UTC)
Posts: 5
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"Dang it.
I need some help from experienced corn whiskey distillers. Yes, I have successfully produced many batches of UJSM. Now I'm working on 'real' corn whiskey. I've been using Ian Smiley's corn whiskey recipe; 8 lbs of flaked corn, 2 lbs of rye and 1.75 lbs of 2-row barley.
Here's the issue - everything is normal up to and including the 'thick porridge' description of the corn and rye. I add the barley and wait for it to relax and produce some liquid. No luck. The porridge stays thick. I can't strain it, its simply too thick. I've tried it with roughly 5 gallons or water and have increased it to 10 gallons. Still no luck, I can end up with up to 10 gallons of porridge. What the heck am I doing wrong?"
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: pighunter  Dang it.
I need some help from experienced corn whiskey distillers. Yes, I have successfully produced many batches of UJSM. Now I'm working on 'real' corn whiskey. I've been using Ian Smiley's corn whiskey recipe; 8 lbs of flaked corn, 2 lbs of rye and 1.75 lbs of 2-row barley.
Here's the issue - everything is normal up to and including the 'thick porridge' description of the corn and rye. I add the barley and wait for it to relax and produce some liquid. No luck. The porridge stays thick. I can't strain it, its simply too thick. I've tried it with roughly 5 gallons or water and have increased it to 10 gallons. Still no luck, I can end up with up to 10 gallons of porridge. What the heck am I doing wrong? Is your barley malted? Sounds like it is no good. Do you have any powdered enzymes you could add? At what temp. did you add it. Also, did you test for pH or add any acids? Also, did you crack or grind your barley malt? Thats important also."
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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Do you have iodine so you can do a conversion test?
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Rank: Newbie Groups: Registered
Joined: 2/2/2010(UTC)
Posts: 5
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"No iodine. No powdered enzymes. Never, ever checked the water (HUNDREDS of gallons of beer, close to 100 gallons of UJSM without issue). Maybe I should check my water. Buy some iodine and enzymes.
The barley was malted 2 row, cracked by my beer supply store where I purchased it. I'm more inclined to blame technique over supplies. The barley was added at 150 degrees F."
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 Rank: Junior Member Groups: Registered
Joined: 8/14/2009(UTC)
Posts: 92
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"I think that you should malt the corn ! That is the way they used to do it. The old timers did not use all of theses additives, malted corn,sugar and water. Now a days we use corn, sugar, water and yeast ! Yeast added for faster and higher alcoholic content.
popapina"
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Rank: Newbie Groups: Registered
Joined: 2/2/2010(UTC)
Posts: 5
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"Thanks for the help. Quick update.
I spent $1.89 for iodine. When I tested the mash it turned lovely shade of blue.
I'm still inclined to blame the technique rather than the supplies, so maybe my aging eyes read the thermometer incorrectly.
I have a 'honey do' list that needs attention. I'll try another batch after that."
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