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.
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 paleThis post was edited by AGamerTag on Jan 27 2018 01:18am