Un-aerated steeping Part 1

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Brewing Beer The Hard Way

7 жыл бұрын

Un-aerated steeping vs. aerated steeping and long germination times. Blog: brewingbeerthehardway.wordpre...

Пікірлер: 13

@JonathonPickett 2 жыл бұрын

Thank you for all your hard work and teaching. I started an un-aerated malting this morning.

@Demymaker 7 жыл бұрын

excellent

@samernimri6802 4 жыл бұрын

thank you this is great video

@mr.somebody1493 7 жыл бұрын

This is so fascinating....

@mrd3863 7 жыл бұрын

Another excellent video. Really looking forward to seeing the results.

@BrewingBeerTheHardWay1 7 жыл бұрын

Thanks, me too

@manatoa1 7 жыл бұрын

This is fascinating. I really think this gets us closer to understanding what historical beers were like. I'd love to see what kind of results you'd get with an older barley variety like Chevallier.

@dkans 7 жыл бұрын

Thank you for the video. Awesome stuff!!

@TheDuckofDoom. 4 жыл бұрын

For my last batch I super-aerated the steep with about 100ppm hydrogen peroxide, which is also enough to act as a sanitizer and substantially reduce microbial growth, though h2o2 has a very short half-life under these sort of conditions (like 12hours) the decomposition products are water and oxygen. I did notice a distinct lacto-yogurt smell (maybe a touch of vinegar) a day or two after chitting but I didn't taste any noticeable sourness and the smell subsided by the time I was ready to wither it. I was also using a fairly high moisture target adding water throughout germination.

@TheDuckofDoom. 4 жыл бұрын

100ppm is about 3.3ml(3/4 teaspoon) of 3% peroxide per liter of water, or 2.5 teaspoons per gallon, 1/4 cup per 5gallons. 25ppm is actually enough to treat reasonably clean water for drinking(given enough standing time), I just used 100ppm because all the organic matter(pounds of barley) and the chlorine in my city water tends to neutralize some of the h2o2 right away. Also H2O2 is good for removing chlorine and chloramines.(though I forget if it is a reduction or oxidation reaction, which will be determined by acid or basic pH) Ascorbic acid or sodium thiosulfate(cheap, sold for film photography, and several other uses) are also good at dechlorination.

@BrewingBeerTheHardWay1 4 жыл бұрын

@@TheDuckofDoom. Interesting, thanks wolfedog99!