Recent content by jim5827

Thanks for the info. Do you know the optimal steeping times for germinating hulled buckwheat, that is raw buckwheat with only the outer shell removed.

Either will sprout. I have had better success though with raw buckwheat that has only had the outer shell removed. If you use the raw buckwheat, i recomend to steep it for 1 hour, then let it sit in a cool dark place for the next couple of days, rinsing the grain to resomve the starchy goo 2-3...

I was just wondering if anyone knew of a source that could tell me a little more about how breweries produce specialty malts? I am trying to produce them at home, but i need to know more about the process of ventelation, temperatures, and roasting times.

I was just wondering if anyone had any information pertaining to home-kilning, curing, and roasting techniques used in producing a variety of malts at home?

I heard that buckwheat only converts its starches at higher temperatures, so i was just wondering if anyone knows if you have to de-hull the grain after germination so that harsh tannins are not released into the mash when you bring its temperature higher than 165F?

Thanks for the info guys. I've brewed probably 12 batches by now and i've just never seen bubbles that grew as large and transparent as this. The funny thing is, i noticed these soap-like bubbles twards the end of the boil, so they were already present in the wort before racking to the primary.

I was just wondering if anyone out there has experienced soap-like bubbles in their beer at the primary fermentation stage? All of my equiptment was sanitised and washed out with hot water and brewing sanitizer. I can not think of why large thin clear bubbles would foarm when all of my...

Can anyone tell me if after gelatinizing steel cut oats to extract the starches, would it be alright to steep them with other specialty grains for 30 miniuts prior to an extract based brew?