 Rank: Junior Member Groups: Registered
Joined: 6/23/2012(UTC)
Posts: 38
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"So I tried a straight corn mash. 12 pounds ground feed corn in 5 gallons water. Cooked it and added gluco-amylase on the way up to a boil and again on the way down. Alpha-amylase when it got below 150.
Next day I dumped it in on a leftover cake from a sugar/tomato paste wash that I used redstar champagne yeast in. Stirred every day for three days and the airlock is bubbling nicely.
It has a film of orange/red oil on top. Definately oil. Maybe a tablespoon or two. The mash smells fine.
What the hell is it? Can I run it?"
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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Sure. A little oil in there should keep it from foaming up. No use to add butter since you already got corn oil seems like. Smart thinking.
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