Recent content by jojox

You mean starting germination indoors, and planting outside after the seeds have sprouted? Or growing a crop indoors? My very assumption-laden calculations say for a 5 gallon batch of beer, you need about 100 square feet of barley, maybe 200 square feet - for maybe 9-18 pounds of malt. The...

Yes, it is most useful to sort the seeds by size. That said, I wouldn't think it is critical at your scale. In general those tiny, thin seeds have lower germination rates and contribute very little extract to your batch.

Thanks Nitton all of this makes good sense. I'm curious also how mash temps might change since the types of enzymes and where (thermally) they are active might be different. I terms of malt and curing temps, I think drying the majority at low temp and then taking like 20-40% and curing it a...

I haven't sold anything, and I probably won't this year. But I have a lot of first year hops, check out today's harvest! 4.95lbs wet cascades, "Row 10". I think that's the champion Cascade row, we have 5 rows and what I think is the worst gave us just over 2lbs wet. Here they are in the...

Thanks Farside! Yes, I've met Joel Hunter at Sprague as part of a research group with Penn State and some others. They have a great operation going on over there, but they are in the diagonally opposite side of the state from us! I think it's actually much more difficult growing barley over...

Well, yes and no. There is a craft malthouse in North Carolina using Thoroughbred malt, which is not a AMBA approved variety, but they and their brewer customers seem to do just fine with it. A lot of thoroughbred is grown in PA, for example, for feed, but that doesn't mean it will necessarily...

It's too late to dry hop if you've already drank it....

Hi all! I'm an experienced homebrewer and have a friend, and a nephew, who are gluten sensitive. I also have a ton of sorghum, and the ability to malt it. I hear sorghum has an undesirable "twang" and it seems most people use syrups. Is this because of the flavor? What about higher temp kilning...

Cool thread everyone, I just joined here to ask questions about hops. We are growing malting barley in the Mid-Atlantic region, this will be our third planting this fall. It's been difficult to find the right varieties to resist the higher humidity and in particular the prolific rains we've...

Awesome! Time to fire up the new microscope! What magnification did you use?

I think it's time for me to add to this thread! First year hops, about half an acre with ~200 each Cascade and Zeus. Zeus have exploded, Cascade are better than expected also. First pic is overall field, second is a Zeus closeup. Hopefully next post is harvesting and drinking fresh hop beer...

So you think brown coloring is the best indication to know if it's starting to deteriorate?

Thanks guys! Maybe I wasn't clear, but the brewer coming to pick the hops won't be able to come until next week. Think I'm okay leaving them? I could harvest and dry them, but I'd love these guys to make beer with them...

I have Cascades that I think are pretty much ready to come off the vines. I also have a brewer coming to help harvest them and use them in a fresh hop beer. Think I can wait a week or will they deteriorate significantly? Here are some photos.

Looks right. Thanks, you guys are the best!