jlevac Posted June 25, 2013 Share Posted June 25, 2013 This might be a stupid question, but what type of corn should someone stay away from. We will be trying out a million different mash bills and I want to R&D without spending a fortune on corn and when we have our bill that we like, then upgrade the quality of the ingredients. thanks J Link to comment Share on other sites More sharing options...
Mash Posted June 25, 2013 Share Posted June 25, 2013 Not sure that it really matters. I use local yellow and indian corn. Link to comment Share on other sites More sharing options...
WDC3 Posted June 25, 2013 Share Posted June 25, 2013 I use a yellow dent corn / feed corn straight from the farm - delivered in totes from the farmer himself. There are definitely differences in the processing requirements using a "raw" corn versus a "processed" corn from the grain suppliers. I found Making Pure Corn Whiskey by Ian Smiley to be helpful in making adjustments to my mash bill and process. Good luck! Link to comment Share on other sites More sharing options...
fldme Posted June 26, 2013 Share Posted June 26, 2013 I would use white if available. If not, good clean, dry, about 12 percent moisture and at least sixty pound bushel weight will work. Get a moisture meter and bushel weight hand scale. You may have to try several farmers to get what you want. I have found that air drying or a continuous dryer gets you the best corn. I have seen some corn damn near roasted. So try to hit that 12 percent mark. 1 Link to comment Share on other sites More sharing options...
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