RuddyCrazy wrote:Well it is a hot one here today and the grains are 99% dry so every couple of hours I mix em around so the moist ones go ontop to dry. That fan is doing a great job I reackon by blowing air over and the temp gauge is showing 70C :handgestures-thumbupleft: so not too hot. After mixing the smell of malty goodness comes out so I reckon the AG mash will happen before this corn ferment finishes. Now a question for the AG guy's is it OK to use Lowans Bread Yeast with a AG or should i go buy some US-05 ?
Cheers Bryan
Dude wrote:I got my first "no mash required" underway on Saturday/Sunday and man the smell is soooo bad, somewhere between the incitec fertilizer plant and vomit. It is fading tho. It is bubbling away merrily so we will see what becomes of it.
PeterC wrote:My last experiment was to run this Angel yeast with rice to see what it tasted like with the original grain it was designed for. I gristed 20kg of long grain jasmine rice, 60L hot water and 100g Angel yeast in my large Esky and left it for 3 weeks. Fermented out nicely, smelt OK. The mix did not separate any better than the other grains so I racked off 30L and the rest I scooped up and put in a BIAB bag then squeezed the liquid out. Ran it on 4 plates. Got 200ml Fores, 1 litre heads 4.5 litres hearts and 1.5 litres tails. Tastes OK , a bit cleaner than my barley and corn runs but still a distinctive taste on it.
I took some of my corn run hearts and put them on oak chips to see how they might come up but I am not impressed. Don't get any sweet grainy taste and a bit funky, not like bourbon at all. I think I will put it all through my reflux still and turn it all into neutral.
My next experiment is to do another batch of corn and add extra Kveik yeast which likes 35C and see how that goes. Will keep you all posted.
Cheers.
wynnum1 wrote:What do you pay for the rice because do not think is a cheap grain to use and when i cook rice using the same ratio it absorbs all the water into the rice and may be lacking liquid until it starts converting the starch to sugars.
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