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Old 02-02-2013, 01:23 AM   #81
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Really cool thread.

I really want to give this a shot too. Are the regular dried lentils the ones you used for sprouting?

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Old 02-02-2013, 06:40 PM   #82
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Cant wait to find out what the sample is like. Looks like its going to be a about an abv of 5%.. Nice..

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Old 02-03-2013, 03:43 PM   #83
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Initial batch is now cold-crashing in my cold room.

Disappointment on the second batch - nothing major, just a setback...I've had a bad cold for a couple days now, and too this point, didn't realize how much I depend on my nose when malting. I think I left he lentils too long this go round, and they soured - I detect a distinct 3-bean-salad note when I munch a few.

I'm drying/kilning today as planned, the sour taste also might be attributable to not having olfactory function.

I just gotta hang out in front of the oven, 'cuz there is no way I'd smell them if they started burning. I'm all for roast and dark malts, but not so much for oven fires!

I asked my GF is she'd be willing to come over and act as my nose she told me she'd rather me try this one on my own. If there's an oven fire, she said that she'd come over - to check out the firefighters!

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Old 02-03-2013, 03:53 PM   #84
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So going for pure lentil batch this time..?

Curious how "burnt" the second malting batch was..? Maybe throw it in to a batch too see if you get a "darker" beer.

Also if the all lentil batch works, see if it works with oatmeal..

Curious any sampling yet..?

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Old 02-03-2013, 04:22 PM   #85
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Actually, this was just the lentil malt itself that seems sour, I'm drying it right now. Nothing's burned yet - I'm just watching the oven like a hawk because I wouldn't smell burning until it was WAY too late to salvage anything.

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Old 02-04-2013, 11:34 AM   #86
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Hmm.. So how it go?

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Old 02-04-2013, 06:43 PM   #87
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Well, second batch may be a write-off. As I feared, I let the lentils grow too long, under too damp of conditions - my nose is still a little plugged, and I'm thankful for it, because the odour (not aroma, not scent, not even smell, the ODOUR) of this batch in the oven was sauerkraut-meets-refried-beans. I like these two things on their own, not combined, and not as a brewing adjunct.

Back on the horse, though - I just got back from the bulk shop with another pound, and it'll be soaking soon.

-EDIT: I did keep the lentil malt, on the hope that kilning drove off the smell and presumed taste. I'm going to let it rest and air out a couple days yet...I have got off smells from barley malt that cleared in kilning and airing...but nothing like this. Time will tell.

Original brew is starting to drop clear. Needs another few days, cold, probably, but it is looking quite nice, the colour of a Marzen, maybe.

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Old 02-04-2013, 11:51 PM   #88
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At worst, you've discovered the lentil equivalent of sauermalz!

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Old 02-05-2013, 12:30 AM   #89
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Yeah...I thought that maybe, too...it might be worth seeing if it changes pH of a mash...thing is, sauermalz tastes decent. I haven't worked up the guts to nibble this yet. The oven smell was a fair bit less pleasant than saurmalz when it's drying.

Once my nose/palate are all the way back to normal, and I'm feeling crazy, I'm going to chew some and see if its worth brewing with.

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Old 02-07-2013, 03:47 AM   #90
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So, after the bad news, some good news - the cold crash/gelatin has worked, and the beer's dropped clear! Bottling Friday or Saturday.

The colour is considerably lighter than it looked pre-crash. Tending towards true amber, with a reddish undertone.

Lentilmalz mark III starts this weekend!

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