Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Conditioning the Malt Before Crush
Reply
 
LinkBack Thread Tools
Old 11-20-2009, 06:12 PM   #1
StAnthonyB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: New York
Posts: 326
Default Conditioning the Malt Before Crush

Anyone have anything to say regarding experience slightly wetting the malt, in order keep the husks intact, before running it through the rollers?

__________________
StAnthonyB is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2009, 06:13 PM   #2
KingBrianI
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Durham, NC
Posts: 3,490
Liked 82 Times on 58 Posts
Likes Given: 9

Default

http://www.homebrewtalk.com/f36/malt...-rocks-144752/
__________________

I'm too lazy and have too many beers going to keep updating this!

KingBrianI is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2009, 06:41 PM   #3
gonzo brewer
Feedback Score: 0 reviews
 
gonzo brewer's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Santa Clarita, CA
Posts: 260
Liked 1 Times on 1 Posts

Default

I have a corona type mill and have been malt conditioning for the last 20 or so beers. My technique is 0.4oz. (by weight) per lb of grain. I toss my entire grain bill into 2 or 3 large plastic ziploc bags and pour in the measured water. I zip loc the bag with loose air space and toss/roll the bag to distribute the moisture. Let sit for 10 minutes and repeat. Crush at least 20 minutes after adding water. It requires a little more power/torque from my drill, but the result is great.

This is now my SOP + NO DOWNSIDE

__________________
Primary:Black Friday Pale
Secondary:
Bottled: Founder's Breakfast Stout, Preto Branco (Black Orchard clone)
Kegged:Brown, WCIPA, orange cascade, Amber, Vanilla Porter
On Deck: APA, RyeIPA, Kolsch
gonzo brewer is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2009, 06:43 PM   #4
StAnthonyB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: New York
Posts: 326
Default

Nice.

Perhaps filling a mister bottle with 0.5oz by weight per pound of grain and finely and providing a even misting over the whole batch while turning it is in order.

__________________
StAnthonyB is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2009, 06:47 PM   #5
gonzo brewer
Feedback Score: 0 reviews
 
gonzo brewer's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Santa Clarita, CA
Posts: 260
Liked 1 Times on 1 Posts

Default

Misting = too much work
If you toss and wait, the grain/moisture all balances nicely.

__________________
Primary:Black Friday Pale
Secondary:
Bottled: Founder's Breakfast Stout, Preto Branco (Black Orchard clone)
Kegged:Brown, WCIPA, orange cascade, Amber, Vanilla Porter
On Deck: APA, RyeIPA, Kolsch
gonzo brewer is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Malt Conditioning... WOW it rocks! The Pol All Grain & Partial Mash Brewing 163 02-19-2014 05:21 AM
Malt conditioning Kaiser All Grain & Partial Mash Brewing 17 05-03-2010 07:49 PM
Conditioning: (dextrose or dried malt ext.)? oldschool Bottling/Kegging 3 08-22-2009 05:48 PM
Black Patent: To Crush or Not To Crush imaguitargod General Techniques 9 07-03-2009 10:28 PM
Wiki addition: Evaluating the malt crush Kaiser All Grain & Partial Mash Brewing 7 12-27-2007 02:28 PM



Newest Threads

LATEST SPONSOR DEALS