G'day all another northern vic here
Posted: Thu Nov 09, 2017 3:46 pmG'day,
Well ive never done this before so after years of will or wont i ive just put my first wash down.
Decided to have a play with frozen corn, as i couldnt get cracked corn, but after a chat to the produce supplier that problem is now rectified.
After much reading and a definite case of information overload, i came up with the following recipie for my first go
I have used 4kg frozen corn, which i thawed, crushed by hand in a pot with 2ltr water (lot of work hahaha, newbie initiation) then heated so it was just hot enough to keep my hand in uncomfortably but not actually burning me to much ( i forgot to get a thermometer)i kept this temp for around an hour, then i let it cool to the point where it was hot but comfortable then added 200gms of malted 2 row barley then maintained temp for about 40-50 min.
I dissolved 4kg of sugar into 2 litres of boiling water then cooled with 5 litres of water and added the pot with the 4 kg of corn crushed in 2ltr of water. I activated 3 dessert spoons of lowans premium bakers yeast, i topped up fermentor to 25 litre mark with water then stirred in the yeast, the temp was 36°c ( i read that this type of yeast multiplied at this temp) i put on the lid and attached the air lock, it was bubbling with in three hours and is bubbling along like a steam train today (24hrs later).
So the learning curve begins :))
Well ive never done this before so after years of will or wont i ive just put my first wash down.
Decided to have a play with frozen corn, as i couldnt get cracked corn, but after a chat to the produce supplier that problem is now rectified.
After much reading and a definite case of information overload, i came up with the following recipie for my first go
I have used 4kg frozen corn, which i thawed, crushed by hand in a pot with 2ltr water (lot of work hahaha, newbie initiation) then heated so it was just hot enough to keep my hand in uncomfortably but not actually burning me to much ( i forgot to get a thermometer)i kept this temp for around an hour, then i let it cool to the point where it was hot but comfortable then added 200gms of malted 2 row barley then maintained temp for about 40-50 min.
I dissolved 4kg of sugar into 2 litres of boiling water then cooled with 5 litres of water and added the pot with the 4 kg of corn crushed in 2ltr of water. I activated 3 dessert spoons of lowans premium bakers yeast, i topped up fermentor to 25 litre mark with water then stirred in the yeast, the temp was 36°c ( i read that this type of yeast multiplied at this temp) i put on the lid and attached the air lock, it was bubbling with in three hours and is bubbling along like a steam train today (24hrs later).
So the learning curve begins :))