I accidentally used cornstarch instead of corn sugar...

[Pappers_]

Bizzle, I'm sorry for your mistake - we've all done things like this and it often comes about like yours did - everything was fine but we just had to fiddle with it one more time.

That being said, this is hilarious! Spit out your morning coffee funny! Thanks for sharing!

 

[Laughing_Gnome_Invisible]

For future reference. If you have a corn sugar emergency, like you just don't have any, then look no further than your sugar bowl. You will just need a little more, that's all.

 

[smizak]

It will be fine, so try not to feel bad for us finding this funny. That's two mornings in a row I've started the day with a noob-mistake induced laugh. Though the guy who got wasted brewing and added yeast to the boil definitely has you beat.

 

[Spunkmeyer]

I wouldn't advocate people going out and dumping cornstarch into their beer just to see what happens.

I know a lot of homebrewers that play the "will it ferment?" game, and would do just that to see what happens. Once you're able to dial in your process, adding variables like that on a small scale could be considered interesting.

Do I plan to? No. But if somebody wants to do it, I say go for it!

 

[slouch]

From what I understand, malto-dextrin is a by product of hydrolozed corn starch. So from that stand point it might be a useful ingredient in soda if MD is not available.

 

[Tonedef131]

Sugar when making beer only ---no cornstarch

Well, you can mash it just fine...

*Stirs pot*

 

[ChshreCat]

It will be fine, so try not to feel bad for us finding this funny. That's two mornings in a row I've started the day with a noob-mistake induced laugh. Though the guy who got wasted brewing and added yeast to the boil definitely has you beat.

I don't think anyone tops the guy who primed his beer with Splenda and was asking why it didn't carbonate. We all make mistakes... some are just funnier than others. If you make one of those, share it, laugh along with everyone else and you become a better brewer for it.

 

[bizzle]

It has been some time and I have been drinking the "corn starch ale" as it has been dubbed by my buddies...the startch just settled to the bottom and really didn't do much. The beer was a little undercobonated (doubt the startch had anything to do with this) and it was also a little sour (but I believe that is due to some poor sanitation on my part). I laughed reading the posted again. Thanks!

 

[carnevoodoo]

I know a lot of homebrewers that play the "will it ferment?" game, and would do just that to see what happens. Once you're able to dial in your process, adding variables like that on a small scale could be considered interesting.

Do I plan to? No. But if somebody wants to do it, I say go for it!

The issue with that is that we KNOW what yeast will ferment. It has to be a basic sugar. Starch is too complex to be broken down by yeast. This is why we mash and let the temperature and enzymes break the starch down into the sugars it can manage.

The will it ferment game is much more fun with orange juice and snickers bars.

 

[Poolplayer]

It has been some time and I have been drinking the "corn starch ale" as it has been dubbed by my buddies...the startch just settled to the bottom and really didn't do much. The beer was a little undercobonated (doubt the startch had anything to do with this) and it was also a little sour (but I believe that is due to some poor sanitation on my part). I laughed reading the posted again. Thanks!

the sour tastes will probably dissipate with time as well. All off flavors eventually leave with time from what I've gathered as off flavors in my beers. Patience is stamped into my head from all the posts I've read.