Hey guys,
I've been making my bourbon from flaked corn and rye in the past but have decided that as cracked corn is so cheap that I should use it.
I'm concerned about burning and sticking the corn to the bottom of the pot during the long boil and I dont fancy standing there stirring the grain by hand for that length of time :handgestures-thumbdown:
I've been thinking of ways to deal with the problem and have come up with 1) a false bottom to suspend the grain off the bottom 2) building a motorized mash stirrer 3) stirring by hand until it comes to a boil, then turning flame off and insulating the pot to keep the temp near boiling for an hour (dunno how effective this would be, do u need a rolling boil?)
Of these option number 1 involves the least effort if number 3 doesnt work properly, (I'm a lazy bugger) :roll: .
So I'm just after some opinions/advice from those who've tackled this scorching problem before, how did you solve it?
If I go with the false bottom I'm just gonna get some perforated sheet and have it cut to slip snug in my kettle & suspend it off the bottom with SS bolts & nuts. I'm thinking round holes about 2-3mm diameter spaced about 2-3mm apart, just to keep the corn fragments off the bottom. I don't think the % open area or stagger is crucial is it? as I'm not filtering like brewers do. Anything else I need to consider?
Anyway, advice/opinions appreciated...
snoozer