How long do i heat up my malted corn and what tempature do i bring it to before i add the yeast? making shine?!
How long do i heat up my malted corn and what tempature do i bring it to before i add the yeast? making shine?
Answers: I am not sure, but in Beer making the optimum starch to sugar conversion happens around 143 deg Fahrenheit. At this temperature the reaction of the alpha and beta-amalayse enzymes produces the highest degree of simple sugar (Maltose) versus more complex sugars that the yeast cannot convert. The reaction shoud be held at this temperature until com[plete conversion is ataind. this can be measured by taking a small sample of the liquid and adding a drop of Iodine. If the liquid turns blask, startch is still present. Wait another hour or so and test again. Source(s):
Many years of brewing beer from grains I'm scared to ask what you are making. Just one question: do you live in a "dry county"?
The best source on, "making a run", (but, I mean if you really want to make fine whiskey), would be the Foxfire books.. I read all of that and always wanted to try it, but never had the place or the source of water, or the materials...
Read Foxfire, and then get back with me how your project is coming. If you really follow their instructions, you'll hardly go wrong, except I think experience is important as well.
Never put yeast in any water hot enough to burn living organisms, (Your finger is a good test.) If it hurts or burns your finger, it will probably kill yeast. Lukewarm is best.
Yeast is an animal, so extreme heat like boiling water will kill it. Just from your question I can tell you that you are in way over your head. Here are a few things that can go wrong already..... You could cause an explosion, you could poison and kill someone, you could be arrested for moonshining which is illeagal EVERYWHERE. You dont know what your doing and neither does anyone else who is trying to help you. Save your money for the liquor store.