hi

Interesting stuff

I wonder if serious toasting on the malted oats would give you a better flavour?

Nicely done. Are these curing temps the same for barley and wheat?

Great content, I'm getting into home malting mainly because I want to make smoked malt the proper way. I'll give brown mal a try, it's almost impossible to get some here in Germany.

You want weird try homade gopnik kvas or beer it’s a good weird though

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

I'm sorry, but you're talking about cyanides, alkalis, picking dark grains... Listening to you on youtube, african women will probably be amazed - these americans are afraid of all this, How can they even leave the house, after all there are so many dangers on the doorstep! :))) In Black Africa, sorghum malt beer is a traditional drink prepared by housewives in every village. Look at other movies like these good women making beer for their families, they really don't bother with everything you talk about. The grain of sorghum is soaked, malted, dried in the sun, crushed, poured into warm water, often with the addition of corn flour and slowly brought to a boil. Once the liquid is drained, it is fermented. And that's it! If you often prepare such a drink, choose from the grains only the thickest rubbish, otherwise life would not be enough to play Cinderella! If we do not allow to get into it various unwanted and inevitable in a simple rural farm extras such as flies, manure and worms, then this beer is certainly more natural than those highly processed beer products of industrial civilization. And if this beer doesn't harm africans, why would it harm us? Did God make us from another clay?:)) Best regards, and I hope I didn't offend you with my post since that wasn't my goal.

nice little gold mine of information this channel cheers!

Use an attic fan on top to suck air. Put on a variac

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

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.

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

I also have to ask how you are carbing your beer? If you are using priming sugar, I would suggest not. I would recommend krausen carbing your oat beer. Save some wort back after boil and freeze it until after fermentation and thaw it a day or so before you pitch a little yeast to get it going, or just pitch the thawed out wort before bottling as a gyle. There is a calculator on Brewers Friend that will assist in getting the amount right. These might be great options for cleaning up flavors as they should. DISCLAIMER: I have never brewed a 100% oat beer.

I wonder what your temperature was during germination on the second test. When we plant oats, the cold isn't as big a factor for germinating in the ground. We can pant in mid March before the ground temperature reaches 50 degrees Fahrenheit.

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

Bake degrees Celsius? and bake How Long?

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

So the drill tool (Sheetrock mud mixer) with the chains are used to seperate the barley from the stalk? Is that correct? Then you just use a fan to blow the stalks away and collect the grain like that?

Nice watching how you do it but it has no instructional value due to lack of explaining your steps. I stopped watching at 3:09

Thank you ❤️😃 From Sri Lanka ❤️🇱🇰

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

This is very cool. You may consider using a dimmer switch on the fan for adjusting the air flow.

this is so awesome! well done!

That is a really good idea and well built too. i am going to the hardware shop tomorrow to get some plywood. Thanks again a great idea...

If I can grown enough barley on an acre for over 40000! Beers! I'm going to be a millionaire

Hi, I am just getting into this now, its nice to see others going through this process. As far as flavor, de Clerck (p.480) states that "On no account must the pitch impart any flavor to the beer." I think it is just for protection from infection as you stated. His formula is the resin you have, 10%-20% resin oil (obtained from the distilling process) and 2-5% paraffin. It should be soft at 40ºC and should melt at 55ºC.

228 beers. What will you do for the other 11 months of the year?

By couching; you are referring to fermenting correct? I'm unfamiliar with the technical terms used in brewing so I have to ask, but it makes sense because that would cause the rise in temperature you witnessed.

I know this is old, but just had to say your resources have been invaluable. Being from Australia, really appreciate the metric conversions! Malting my first batch this week, has all gone to plan because of you. Cheers mate👍

But you didnt show us how it turned to liquid malt extract.Did u boil the roasted grains

Do you save some seed for planting the following year? Would you save them at this stage? Or prior to harvesting for malting, while it's still green?

Very interesting and thanks for sharing.

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

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

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

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.

Brewers pitch is more than just pine resin. There is also a proprietary blend of oil and paraffin. This is described in another Pilsner Urquell documentary. They also cooked the resin at 180-200⁰ C until the pitch turned olive/brown/black I'm on the hunt for how they did it in 14th century recipes. I'm going to try adding beeswax.

very interesting!

late to the party by a few years, but you say you can do up to 30 lbs at a time with this setup? do you turn the malt throughout? or does the fan make that a non-issue?

Cool. I tried malting sorgam as well. I wanted to make African umcombiti beer. I ran into the same problems as you did. Instead of using lye I used diluted hydrogen peroxide. It is pretty harmless and very effective at killing mold spore. I only let it soak in the hydrogen peroxide for 15 min. That was not enough. I should have left it longer. I did start to get mold after 3 days. So I stopped the germination and roster them. I soured the mash for 24hrs and assed white corn flower and brewed the rest like a normal beer process. The result was ok. According to a South African friend it was very authentic tasting. But it was not something I could drink a lot of. Also I search a list for a place to buy sorgam from. Finally I found it at Ethiopian grocery store.

Kiwi john here, what you need is a old clothes dryer, i set mine to warm it holds15-20 on dry its 45- 50 on dry. A plane malt done in 2 hours and you don't have to stand watch it , job done.

Great

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

The black, floating kernels are ergot

Nice.

We've been drinking sorghum for centuries.

I can't find Briess Special Roasted Malt in the UK. Have you made anything like that?

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.

So would you say for a similar amber color, the low and slow roast gives a more sweet and malty roasted sort of flavor while hot and fast gives more of a toasted dry flavor? Might try 275f and 325f, there is a big change in the rate of caramelizing around 300f (not specific to malt, just general cooking science) 250f is really at the bottom of the range and 350f is just hot enough to cause reactions all the way up to carbonizing.(The only reason to go higher than 350f is for reasonable speed when going very dark or quickly toasting the surface without over cooking the insides.) At 250f I would guess most color is from mailard reactions or oxidization and very little from caramel.