Recent content by Benjambo

FYI, when drying your newly malted corn, do not let the temperature go above 130. Anything higher will start killing off the enzymes. If you have the time, let it air dry in a sunny area. Also, when when heating on the stove, keep your temp between 140&150. The enzymes will die off at higher...

How much corn did you actually use? I am fermenting up a 5gallon batch right now, and I got OG of 1.048 with 14lbs. And only about 5 of that was malted, the rest cornmeal and sugar. When the corn sprouts are about an inch long, there should not be any starch left in the kernel. It will have...

Where do you purchase the plants? I was thinking of trying this out myself. I live here in Tulsa. I know it's probably too late to start this year, but I would love to get some growing next spring along the side of the house. Can anyone tell me where to purchase plants? I've got a bit of a...

I have a question about grain crushing. How fine should the grain be milled. My brew shop crushed mine for my first all grain but it seemed very coarse. Would the grain crushed finer yield more sugars to ferment? I have a coffee grinder at home but that seems like it would take a long time...