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Xistz
#711 Dec 1 2017 08:44pm
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Quote (BMNation @ Aug 23 2017 04:34pm)
This thread doesn't have enough Bozzano in it


He right
AGamerTag
#712 Jan 22 2018 11:54am
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Malting 55Lb of 2row Barley Steeped for 28-29hrs unarated @ 35% moisture stir every so often so the grain would release CO2 and absorb H2O, weighed the barley to give the desired malt "Pale malt" dont have humidity/temperature controller once the enzymes fired up hit max temp 22.9C for few hrs after that flash every 12-24 hrs the grains cooled a point, and are currently holding 18C-19C i dont think few hours should matter that much but it would be desirable to hold temps @ 18C-20C throughout the Malting process for that malt style grain. The bed is about 4inches keeps the grain nice and cool Light spray to the top 12-24 hrs and mix the grain bed Germanation is consisant and the malt smells like cucumbers.

Cheers

This post was edited by AGamerTag on Jan 22 2018 12:22pm
cialda
#713 Jan 27 2018 12:38am
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Quote (AGamerTag @ Jan 22 2018 12:54pm)
Malting 55Lb of 2row Barley Steeped for 28-29hrs unarated @ 35% moisture stir every so often so the grain would release CO2 and absorb H2O, weighed the barley to give the desired malt "Pale malt" dont have humidity/temperature controller once the enzymes fired up hit max temp 22.9C for few hrs after that flash every 12-24 hrs the grains cooled a point, and are currently holding 18C-19C i dont think few hours should matter that much but it would be desirable to hold temps @ 18C-20C throughout the Malting process for that malt style grain. The bed is about 4inches keeps the grain nice and cool Light spray to the top 12-24 hrs and mix the grain bed Germanation is consisant and the malt smells like cucumbers.

Cheers


you malt your own grains?

Currently experimenting with sours. Got two wheats side by side. One with a standard wheat yeast, the other with gigayeast sour cherry funk. Hopefully gonna have some side by side tests soon. The sour cherry funk was aged at RT for about 4 months.

Also gave a guy who works in same building as me some of my chocolate oatmeal porter. He asked for my recipe and is tempted to start brewing. He has two fermenters sitting around (80L & 130L). He was talking about brewing beer for the building.

This post was edited by cialda on Jan 27 2018 12:39am
AGamerTag
#714 Jan 27 2018 01:01am
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Quote (cialda @ Jan 27 2018 01:38am)
you malt your own grains?

Currently experimenting with sours. Got two wheats side by side. One with a standard wheat yeast, the other with gigayeast sour cherry funk. Hopefully gonna have some side by side tests soon. The sour cherry funk was aged at RT for about 4 months.

Also gave a guy who works in same building as me some of my chocolate oatmeal porter. He asked for my recipe and is tempted to start brewing. He has two fermenters sitting around (80L & 130L). He was talking about brewing beer for the building.


Yeah jsut put that batch in the bag turned out good, I have a test starter at 3 to 1 water/malt its fermenting quite well, i lost my hydrometer, malt taste extreme well "Sweet Cucumber" my second batch i left unarated for 45hrs grain has a bit of a funny smell to it like sour but not quite at any rate still germenate it if anything just make like a sourbeer out of it lol
I thought the temperitures were cool enough in the basement but i guess next time ill keep steeped grains over 24hrs at 15c or less smell few times stronger then 12on12off barley so they got a bit hot "learning" Anywas Cheers i suppose were both working with sours this week hopefully after few days the smell decreases and its doesnt effect the taste of the Malt.

Cheers.

Quote (cialda @ Jan 27 2018 02:04am)
Cheers and what benefit you get from malting your own grains?

currently got a 3 x 5 gal keg set-up. you got kegs at all / if so what kinda set-up you got?



I enjoy all aspects of brewing and would like to obtain knewledge and experience within thoughs processes, biab pots 4x carboys airlocks etc 30liter pale

This post was edited by AGamerTag on Jan 27 2018 01:18am
cialda
#715 Jan 27 2018 01:04am
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Quote (AGamerTag @ Jan 27 2018 02:01am)
Yeah jsut put that batch in the bag turned out good, I have a test starter at 3 to 1 water/malt its fermenting quite well, i lost my hydrometer, malt taste extreme well "Sweet Cucumber" my second batch i left unarated for 45hrs grain has a bit of a funny smell to it like sour but not quite at any rate still germenate it if anything just make like a sourbeer out of it lol
I thought the temperitures were cool enough in the basement but i guess next time ill keep steeped grains over 24hrs at 15c or less smell few times stronger then 12on12off barley so they got a bit hot "learning" Anywas Cheers i suppose were both working with sours this week hopefully after few days the smell decreases and its doesnt effect the taste of the Malt.

Cheers.


Cheers and what benefit you get from malting your own grains?

currently got a 3 x 5 gal keg set-up. you got kegs at all / if so what kinda set-up you got?
cialda
#716 Jan 27 2018 01:22am
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Quote (AGamerTag @ Jan 27 2018 02:01am)
I enjoy all aspects of brewing and would like to obtain knewledge and experience within thoughs processes, biab pots 4x carboys airlocks etc 30liter pale


ahh nice. I kinda wanna learn more, but lately i moved into new house so ive been putting time towards house and just brewing same old beers. I got 1x 6.5 bucket, 1x 5.5 gal carboy, 1 set of airloc and 4x 5 gallon kegs. for brewing i have a home made mash tun, 9 gallon ss brew kettle and an outdoor propane burner
Cheesehead
#717 Mar 7 2018 02:20pm
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Blue Moon is so good OMG
Awrf
#718 Mar 31 2018 01:21pm
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Got my tickets for Dark Lord Day this year! Going to be my first time going, cant wait
KoJ
#719 Apr 2 2018 09:29am
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Quote (Awrf @ Mar 31 2018 11:21am)
Got my tickets for Dark Lord Day this year! Going to be my first time going, cant wait


nice.

ive had it at a bottle share a couple times, and at firestone walkers invitational event
KoJ
#720 Apr 4 2018 11:11pm
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alvarado street is killin it right now
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