Let your fingers do the walking.

[Icefever]

For those of you who were around in the 60's may remember an advert by Yellow Pages..''Let your fingers do the walking''

Well I do the same but on the net....it's amazing what you come across.

I found this USA site from a craft distillers....farm to bottle they like to say.
On the 2nd page there's a snippet which reads..

We use an Austrian hammer mill to turn our grains into a heavy flour. That flour is then sent into our cereal cooker where we convert the starch portions of the grain to fermentable sugars. The process takes about 5 hours.

The two bits I picked up on were...the grain is "heavy flour" and they convert for up to "5 hours". I'm just starting down the road with grain wash's, so should we (I that is) follow in their footsteps??....are we doing it correctly by only mashing for 2 hours??.

Click their products page...there's a few there I would like to try.

The awards that they've won are impressive...so do you think they know what their on about??

[Mash]

Extended mashing times will improve efficency. Very extended will cause atringency, which matters not to us, but is not good for beer.
However heavy flour is not a recipe for a BM.

[Icefever]

However heavy flour is not a recipe for a BM.

Yup I wasn't thinking of using the BM for a fine maize wash....it'll be ok for the kibbled maize.

I may try a small wash..using our 12 liter stock pot to mash then rack into a DJ.

[chill]

I do my corn in a low oven over night. I use enzymes but the principal is the same.

[Easydrinker]

My latest sack of malt which I should finish mashing this weekend, gets around 2 and 1/2 hours per wash.With a pinch of added enzyme I am getting top level sugar extraction and conversion,I don't think a longer time would help me at all, esp. with my primitive equipment.

Robert.