Sour Corn Starter

all about mashing and fermenting grains

Re: Sour Corn Starter

Postby bluess57 » Sat Oct 11, 2014 9:27 pm

Yes you still use yeast
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Re: Sour Corn Starter

Postby Brendan » Sat Oct 11, 2014 9:54 pm

Yep, the sour corn starter just replicates the acidic pH conditions, and flavour of adding backset. The yeast is needed for fermentation as normal :handgestures-thumbupleft:
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Re: Sour Corn Starter

Postby Kimbo » Tue Oct 14, 2014 9:29 pm

Brendan wrote:Yep, the sour corn starter just replicates the acidic pH conditions, and flavour of adding backset. The yeast is needed for fermentation as normal :handgestures-thumbupleft:

:text-+1:
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Re: Sour Corn Starter

Postby whiskeyshiner » Sat Oct 25, 2014 6:23 pm

Been reading the bko discussion keen to add some wheat and barley to my uj just wondering how many starters do you guys use. I think i read bt1 aims for about ph of 5 so i was going to go for this as i now have papers never really tested ph in the pastcheers WS
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Re: Sour Corn Starter

Postby Urrazeb » Sat Oct 25, 2014 6:28 pm

I use about 2/3 of a mason jar topped with water for my starter for a 60lt wash, but I have noticed it is never the same ph (the starter) some finish more acidic than others. So I normally do up a few jars and add until Ph 5.5 is reached :handgestures-thumbupleft:
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Re: Sour Corn Starter

Postby whiskeyshiner » Sat Oct 25, 2014 7:25 pm

Cheers urra ill give that a go :handgestures-thumbupleft:
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Re: Sour Corn Starter

Postby felsy » Tue Nov 26, 2019 8:45 am

Can you use fresh corn kernels? Or does it have to be dried corn (cracked corn)?
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Re: Sour Corn Starter

Postby RC Al » Tue Nov 26, 2019 9:07 am

Depends how processed/if they have been washed - if your peeling the greenery off them you should be fine

Leaving the jars out side uncovered may work if they have been washed, your chasing a wild yeast lacto infection with this process, if you can't get any to start, you can just use citric acid for the ph controll for the first generation, then move into the backset from there forwards for the flavor effects
Last edited by RC Al on Tue Nov 26, 2019 9:08 am, edited 1 time in total.
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Re: Sour Corn Starter

Postby Nathan02 » Tue Nov 26, 2019 8:04 pm

so this corn and liquid gets added to the fermenter to start the sour mash instead of a new fresh corn gen 1 wash is that correct? aiming to get into flavour on first distillation?
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Re: Sour Corn Starter

Postby bluc » Tue Nov 26, 2019 8:24 pm

To adjust ph mostly...if you made enough would help kickstart flavour though I imagine..
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Re: Sour Corn Starter

Postby EziTasting » Tue Nov 26, 2019 11:22 pm

So, a sour starter is basically a Lacto infection - right?!?

If that is so, why would you not start off as tho trying to pickle the corn using a salt fermentation method (like SauerKraut) then add that to the fermenter ... not sure if the salt content required (3%) would be detrimental to the alcohol fermentation or not, but it could get your first Gen off to a flying start...

DISCLAIMER: I have only used Lacto fermentation to make fermented chilli sauce and have never used it to in an alcoholic fermentation!
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Re: Sour Corn Starter

Postby felsy » Fri Nov 29, 2019 3:47 pm

i ended up using pop corn, has worked well! :handgestures-thumbupleft:
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