This gives true hope for successful home brewing , cheers from Morocco !

i love this ...i am starting my own craft brewery ....these kind of videos lift me up ...when am low..

Awesome video. I’m sort of doing the same. Your video has made things a lot easier for me. Thank you

Amazing. Couldn't believe it all fitted in to your oven LOL. Looking forward to the beer tasting. Cheers.

awesome video. I don't know that I'll ever malt much of my own barley, but you've helped me understand what goes into the malt that I buy. thanks.

Mate, these videos are so helpful. I'm trying the same project and stumbling on these has probably saved me a lot of trial and error ! Keep em coming pal

I like your kiln. I need to build one for my home grown barley. I harvest around 400 lbs of barley every year. Malting takes forever. Using a bag in the kiln to measure the moisture level is a great idea. I had not thought about slow growing barley producing more enzymes. I malt in terracotta pots during the fall when I can very easily keep the temperature at 15 degrees, the ambient temperature of the fruit room. Malting such a large amount and keeping the temperature relatively constant is a challenge. I'm not set up to do that just yet. I find that the electronic thermometers I use inaccurate. I have a mercury thermometer.

Thoroughly impressed!

Super informative thanks for posting.

Hi Francois, First of all, thank you so much for all the time, energy, and effort you’ve put into you’re blog and videos. I am just starting down the home malting path, and before trying to source some good barley for malting, I decided to purchase some very inexpensive feed barley and corn for experimenting. I have been trying to malt 1 pound batches, and unfortunately the experiments haven’t gone so well. Malted corn by itself does not seem to possess enough enzymatic strength to convert the starches. I consistently get iodine negative. However, there does seem to be considerable sugar as my hydrometer indicates. The barley, while passing the iodine test, doesn’t seem to produce any sugar. My hydrometer shows the equivalent of pure water. This could all be mashing related, not really sure. Anyway, I’m still enjoying the process so I will keep at it. The reason I am writing is that in the case I am able to produce some usable malt, is this “feed” barley/corn safe? I have come across a few places online, mostly forums, where people swear the feed barley is not safe for human consumption. Thanks again, Jonathan

Helluva process! To each his own. Keep at it. Thank you for you for sharing!

It is long time ago, but you can use vitamin C to remove all chlorine from yours water. You need very small amount and reaction is instant.

Nice video. I use to wash the barley "zapap" method: an external bucket and an internal bucket bucket with holes. The outer one has the tap:I mix the barley and I open the tap water drain

Did that not denature the enzymes when you heated it to 190 ?

hi everyone, question. Is it possible to do this with rice ? so I can make a only rice beer ?

Wedge the oven door open with a butter knife to improve drying time. Cheers.

how did the beer from this feed bag come out ?

Hi. Can you tell me please, how did you measured moisture content in your seed? I am also looking to buy feed barley.

I am about to use it for mushroom cultivation Could you please tell us how to make light malt extract powder? Or any steps to be added to this vedio to achieve that? Thanks alot

your "otter co-op" feed barley looks nicer than my local feed store stock but I do get very good germination rate; I would'n freak either way though.

I recently tried to malt some Pearl Barley, since it was husk-less i steeped it for a much shorter time and got chitting on the first soak, i think it drowned as i didn't weigh out the grains and calculate the water content. A few grains have germinated so i presume i've just screwed up. it's much harder than one might think

Thanks. Very informative. But wouldn't 190 degrees destroy the enzymes?

I am really interested in seeing a beer brewed with this. Taking extra time to wash and pick seems like a really cheap way to make beer. The biggest issue I see is that it would be all 6-row.

After you through the malted barley .. which is use for animal feed .. the moisture will be high up to 60% .. can the feed get musty ?

I live in Aus, does the temperature u dry it matter?

what mesh screen is that on the bottom of your kiln tray?

Nice.

Wow, excellent stuff! Thanks for sharing! With the ~20% ungerminated seeds, won't the biggest impact be less enzymatic power? Perhaps blending it with more enzymatic malt would resolve that issue? I am curious how the beer turns out with this! Cheers!

If you were going to use the sprouted barley right away to brew a batch, why would you need to kiln the barley.....couldnt you sprout and just start the mashing process?

The black, floating kernels are ergot

Wow u da man cheers

maybe using seed grain instead would be better.

Do you have the option of approaching a beer drinking grain farmer?

@1:22 It's gonna double in volume. Im looking at a 6 to 8 inches. I, not sure if its going to fit... That's what she said.

I gave you a thumbs up but I do not know why you would pick the wild oats out and later worry about the unfermented grains . The enzymes will take care of that. So sorry but your temp for the final product may be only crystal malt, to high a temp. at the finish.

6 to 8 inches will fit..... trust me....lol

Feedbarley costing .50/lb You can buy malt for $.80