Soured Milo

[Main Frame 8]

Is there a way to speed up the fermentation process when soaking milo in water? I wondered if using hot water and / or adding a beer would make it ferment faster.

[WilliamH]

Add a package of bakers yeast.

[Solid Action]

Yeast or a beer.

[Main Frame 8]

I do not have bakers yeast but I am adequately equipped with beer. :cheers:

[DAVIDC]

you can also add hot water and sugar I also use apple sauce.

[Catfish_addiction]

Use Lake water, River water, Well water, some type of nonchlorinated water. That along with yeast and sugar or a couple of beers will speed things up for you.

I've had great luck with a 50/50 milo wheat mix, I also add left over shad when I have them, mmmmmm, nothing like the smell of some good chum.

[DMC]

Do you guys find that chum brings in the dinks more than bigger fish? I used to use chum and did good on small fish, but never really baited any areas consistently over time, otherwise the results might be different.

[Main Frame 8]

Do you guys find that chum brings in the dinks more than bigger fish? I used to use chum and did good on small fish, but never really baited any areas consistently over time, otherwise the results might be different.
I've seen it both ways. I believe I would see more of the larger fish if I were able to maintain the baited holes more often.

My normal routine is to chum Friday after work and hit it over the weekend.

I just don't have the time to chum multiple times per week.

[diveback]

brown sugar warm water and put the barrell in the sun, you'll have a stinkin mess in now time

[CoastalOutfitters]

unchlorinated water and fleshmans bakers yeast is way faster than beer,


unless you use warm lone star from a bottle and pour it with your left hand over your right shoulder.....or something like that.

[brazman]

yeast is a lot cheaper than beer....besides, why waste a perfectly good beer when it could be marinading some wings for supper?

[River Runner]

Nearly all beers are filtered these days and all the yeast is removed. Even if you find a micro-brewer who doesn't filter -- for really good, stinky grain you want the wild yeasts that all brewers work very hard to keep from their beer wort (unfermented beer). Otherwise their beer would develop bad tastes and smells - a good thing for catfish.

Wild yeasts are everywhere, even already on the grain you are going to sour. If you have a little soured grain left over from last time it should have some dormant wild yeasts left behind, particularly in the bottom. After as many as can grow in the solution have done their thing (eat carbs, reproduce and produce flavors, smells and alcohol) they will drop out to the bottom and go dormant for a few months. Adding a cup of sugar to the new batch will help the yeasts to propagate quickly. High temps (140-160 degrees) for a few minutes early in the process are good to help convert the starches in the grain to sugars. I would save some of the grain to add after the rest cools because those temps will kill all yeasts present. After the yeasts have been introduced to the cooled grain/water mix, be careful adding hot water or letting it get too much heat in the sun, as yeasts living organisms and anything much over about 100 degrees can kill them (varies by strain).

I brew my own beers from scratch and culture beer yeasts. I culture the yeasts in a pharmaceutical clean room under a laminar flow hood. Cleanliness is next Godliness when making beer -- not so important when making soured grain. It is possible to isolate the yeasts in a praticularly good batch of soured grain, culture them and put together a kit to give your next batch of grain a "kick-start" with the same yeasts.

Finally, did you ever wonder about that twangy taste that Guinness beer has? Yep, you guessed it, they use a small amount of soured wort. Beer does have its place in catfishing and grain souring. Keep a cold one in your hand for best results.

Lance

[grayfish]

Heat in this case is your friend. Sit the container in a black (dark) garbage bag. Put it in the sun. Sun light (UV-rays) decays the white bucket so you gain there also. Cuts ferment time to about 1/2 as long.