Waybackbrewer
Member
now before you cut my head off i know the idea of brewing with corn is to must of us the worst possible thing any of us can think of
but hear me out
i am working on a recipe for tesguino, a native america corn beer similar to chica
i started using 4 pounds of flaked maize and honey and it came out as a weird thick honey brew that wasn't much good
then i switched to blue corn grits and agave nectar, worked out much better though i spiced it with entirely too much cloves and it seemed liek that was all another wold say about it, but i learned i needed to boil the corn into a porridge before i mashed it
for my third batch i used blue corn meal instead of grits, and followed the same process, but this batch didn't start to ferment as quickly, foolishly i took my gravity with my brix refractomiter and didn't double check with my hydrometer and didn't convert my brix back into sg before i pitched, and after a week of almost zero activity i took a 2nd readign and foudn out the 3 brix is terribly low,
i'm sorry that was a wall of text
my question is are they're any tricks with brewing with corn meal, the grits were way easier to use but are more expensive, i know i have to boil the corn into a porridge to gelitanize the starches, and then add alpha amylase enzyme to the mash to convert to sugar, but i can't have whole batches like this go to wash like that its really frustrating.
can anyone shed some light on my problem?
but hear me out
i am working on a recipe for tesguino, a native america corn beer similar to chica
i started using 4 pounds of flaked maize and honey and it came out as a weird thick honey brew that wasn't much good
then i switched to blue corn grits and agave nectar, worked out much better though i spiced it with entirely too much cloves and it seemed liek that was all another wold say about it, but i learned i needed to boil the corn into a porridge before i mashed it
for my third batch i used blue corn meal instead of grits, and followed the same process, but this batch didn't start to ferment as quickly, foolishly i took my gravity with my brix refractomiter and didn't double check with my hydrometer and didn't convert my brix back into sg before i pitched, and after a week of almost zero activity i took a 2nd readign and foudn out the 3 brix is terribly low,
i'm sorry that was a wall of text
my question is are they're any tricks with brewing with corn meal, the grits were way easier to use but are more expensive, i know i have to boil the corn into a porridge to gelitanize the starches, and then add alpha amylase enzyme to the mash to convert to sugar, but i can't have whole batches like this go to wash like that its really frustrating.
can anyone shed some light on my problem?