From the HBD Archive
From: richard@pegasus.com (Richard Foulk)
Subject: more malting
Date: 1992-04-25 00:41:47 GMT

A little over a month ago I posted asking about malting. Lots of good
information has flowed in since then. There's still a lot of experimenting
to do, but it seems to be working fairly well.

(Someone sent me a list of kilning temperatures for different styles of
malt, which I've misplaced. I'd appeciate it if whoever sent it would
please send it again. Or post it, there are a number of others that
are interested.)

The real breakthrough came when I switched from an initial soak of two
days to two hours. The whole barley from the local feedstore seems to
be almost 100% viable using this approach. Without attempts to slow
things down the malt goes to full modification in less than three days.

My first brew from home-malted barley is underway now. This was also
my first all-grain brew, so lots to learn here. The mash seemed to
work as expected, things got nice and sweet as they're supposed to.
The wort is quite cloudy, perhaps due to a very poor crush, but looks
are the least of my worries at this point.

The wort smells good and the yeast seems to love it.

I have a few unanswered questions that I was hoping someone else in
netville might be able to shed some light on. BTW, many of the details
of commercial malting operations don't seem to apply to home-malting or
feedstore barley.

* Is the main purpose of kilning, for light malts, simply to add color
and a slightly different flavor to the brew? Or does it play some
other important role? I've heard it said that it stops the malting
process, but drying seems to do that quite well.

* Is there something that I can safely mix with the steep water that
will retard bacteria growth (keep the grain from going sour)
without adversely affecting the malt? (I currently do a lot of
rinsing after the steep, every few hours or so, but this seems to
speed up the sprouting process more than is preferrable.)

* Is there an easy way to remove the roots from the grain? Is it really
necessary to bother?

Some have said that feedstore barley has the wrong protein content for
making beer. I don't buy this. It may be inappropriate for some
styles of beer, or for making light beers. Those issues simply don't
matter at this point.

Any and all info and pointers on home malting are most appreciated.


- --
Richard Foulk richard@pegasus.com


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