The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Malting Gluten Free Grains

Reply
 
LinkBack Thread Tools
Old 10-05-2009, 05:34 PM   #11
BBBF
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Chicago
Posts: 1,021
Liked 45 Times on 35 Posts
Likes Given: 8

Default

Quote:
Originally Posted by kontreren View Post
I'll be interested to see if the sorghum will malt. I am attempting to 2 lbs of hull on buckwheat and 1 lb of hull off. What is the proper terminology for that anyway? Does the term hulled mean hull on or hull off? Is unhulled a word? Cognitive Dissonance this morning.
Hulled means the hull is removed.
__________________
BBBF is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2009, 04:58 AM   #12
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,043
Liked 9 Times on 8 Posts
Likes Given: 4

Default

Quote:
Originally Posted by kontreren View Post
I'll be interested to see if the sorghum will malt...
I do believe this will malt. I've finished the 48 hour soak/air rest and now am letting the grains germinate. Here are a few pics.



I have chits!



Just a few more days I suppose

My camera is doing awesome with the grain pics!
__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2009, 08:02 PM   #13
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default

This is interesting, keep us informed!

I like this guy, he's happy to be future beer.


Keep on malting! Oh yea remember at this stage to keep them moving as much as possible to keep the temperature consistent throughout so the rate of modification is as consistent as possible and don't let them dry out.

__________________
COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2009, 09:19 PM   #14
kontreren
Gluten Free Brewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
kontreren's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Honolulu, HI
Posts: 289
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by kontreren View Post
I am getting conflicting information about whether hulled buckwheat will sprout or not. I have some raw hulled buckwheat that I plan to attempt a malt with in the next few days. Does anyone know if hulled buckwheat will sprout or not?
Just answered this question for myself. Raw buckwheat w/o the hull will sprout. Naturally hull on buckwheat will as well. I have 2 lbs hull on and 1 lb hull off in the oven right now. My first malting process underway!!! Clearly I have to develop a more efficient method than what I did this time but its nice to see that I can do it successfully. Trying sorghum and millet next.
__________________

Thankx,
Jesse, Home and Gluten Free Brewer

Member, Forsyth Masonic Lodge #707
Member, Winston Salem WortHawgs Brew Club
Lifetime Member, NRA
Lifetime Supporter, Homebrewtalk.com

http://www.worthawgs.org

http://www.queensboro.com/ref/EBCMMMSCNNN

http://iam.homebrewtalk.com/kontreren

http://www.bellaonline.com/site/Beer

kontreren is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2009, 05:34 AM   #15
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,043
Liked 9 Times on 8 Posts
Likes Given: 4

Default

Just a little update, it's been about 30 hours into germination. I'll keep monitoring this until they are about 3-4 times the size of the grain. I'd say right now some are about 1.5-2 times the size. So maybe 2 more days. Then I'll set them out to dry on a towel and when I have a chance I'll put them in the oven on warm for 2 hours then into the dryer to break off the rootlets. Here's the most recent pic.

__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2009, 10:35 AM   #16
kontreren
Gluten Free Brewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
kontreren's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Honolulu, HI
Posts: 289
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by lcasanova View Post
Just a little update, it's been about 30 hours into germination. I'll keep monitoring this until they are about 3-4 times the size of the grain. I'd say right now some are about 1.5-2 times the size. So maybe 2 more days. Then I'll set them out to dry on a towel and when I have a chance I'll put them in the oven on warm for 2 hours then into the dryer to break off the rootlets. Here's the most recent pic.

Just curious why wait until they are 3 to 4 times longer than the grain. My understanding of malting barley is to kiln dry when the sprout is 1/2 to equal the length of the grain?
__________________

Thankx,
Jesse, Home and Gluten Free Brewer

Member, Forsyth Masonic Lodge #707
Member, Winston Salem WortHawgs Brew Club
Lifetime Member, NRA
Lifetime Supporter, Homebrewtalk.com

http://www.worthawgs.org

http://www.queensboro.com/ref/EBCMMMSCNNN

http://iam.homebrewtalk.com/kontreren

http://www.bellaonline.com/site/Beer

kontreren is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2009, 01:48 PM   #17
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,043
Liked 9 Times on 8 Posts
Likes Given: 4

Default

Quote:
Originally Posted by kontreren View Post
Just curious why wait until they are 3 to 4 times longer than the grain. My understanding of malting barley is to kiln dry when the sprout is 1/2 to equal the length of the grain?
You're right, I looked back over my notes...they looked much longer this morning so when I get home from work I'll probably get these on their way to drying. Thanks for for pointing that out!!

To dry them I think I'll lay them out on a towel for a day then put them in the oven to dry tomorrow after work.
__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2009, 03:04 PM   #18
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default

Quote:
Originally Posted by lcasanova View Post
You're right, I looked back over my notes...they looked much longer this morning so when I get home from work I'll probably get these on their way to drying. Thanks for for pointing that out!!

To dry them I think I'll lay them out on a towel for a day then put them in the oven to dry tomorrow after work.
I think you fellows are talking about two different things, the acrospire(leaf/stem, green part) is what you want to be 3/4 to full length of the seed for full modification, the chits are the roots and typically will be 3-4 times the length of the seed when the acrospire is the correct length, . . . . . for barley anyway, I have no experience with GF.
Keep on Maltin!
__________________
COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2009, 04:28 AM   #19
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,043
Liked 9 Times on 8 Posts
Likes Given: 4

Default

Quote:
Originally Posted by COLObrewer View Post
I think you fellows are talking about two different things, the acrospire(leaf/stem, green part) is what you want to be 3/4 to full length of the seed for full modification, the chits are the roots and typically will be 3-4 times the length of the seed when the acrospire is the correct length, . . . . . for barley anyway, I have no experience with GF.
Keep on Maltin!
I took the grain out of the bucket tonight and put it on a towel with a fan blowing on it. Where did you get the mesh screens here?



I need to get my hands on something like that so I can completely dry these in the oven tomorrow. My results are pretty inconsistent, some look great, some look over modified and some didn't do anything at all. I think they needed more room to spread out than what was in the bottom of a bucket. Anyhow, hopefully everything is all good until tomorrow when I can get these into the oven.
__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2009, 02:35 PM   #20
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default

I made them from aluminum screen material, stapled the corners.

It's hard to get consistency without almost constant attention to move them and room to breath.

Keep on maltin!

__________________
COLObrewer 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
I'm malting away! Gluten free Sorghum, that is... casebrew Gluten Free Brewing 26 09-04-2011 03:19 PM
gluten free mcody2005 Gluten Free Brewing 15 09-18-2010 01:26 AM
Gluten Free IPA RaffsPub Gluten Free Brewing 20 01-28-2010 12:11 AM
All the free malting barley I want.. But how to malt it?? GroosBrewz General Techniques 3 06-25-2009 06:50 AM
Malting sorghum and other GF grains Lurpinator Gluten Free Brewing 4 10-14-2008 08:36 PM