BeerBorg

The_Professor wrote:I finally got the malted corn cleaned.

With barley and other grains it is fairly easy to clean off the small roots by rubbing them on a screen. The roots on the corn are tougher. I went through kernel by kernel and picked off the roots. I did the first half about a week ago and it was so tedious that it wasn't until now that I finally did the second half. I now have 4 lbs 14 oz of malted purple corn. I started with a 5 lb bag, however I did not weigh it on my scale so I don't know what the true difference is.

I have the malted corn split into two 1 gallon zip lock bags. There is a slight sourness to the aroma now. That means my drying should have gone a bit longer. But a bit of sourness is really fine for making a Chicha. I just need to brew it fairly soon.

I'll start a new thread in the brewing section when I brew it. Hopefully in a few days.

mashani wrote:Since that sounds like a total PITA, what harm occurs if you just leave the roots on and dry it that way? Maybe they are easier to get off once dried?

And/or do they cause any harm if you just crush it and mash it with them intact?