scythe wrote:Are you using a malt or enzyme to liquify the sludge/ convert the starches?
bluc wrote:Yea corn is a pita for sure. Been reading elswhere people having good luck mashing and sparging cracked corn when left as is. Instead of grinding to a flour. You dont extract 100% of the starch. But i think that is what i will try next. Mash sparge ferment off the grain= no squuezing :handgestures-thumbupleft:
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