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Totally spamming my own thread at this point. Here is the finished malt. IMG_1073 by beljica posted Sep 29, 2018 at 9:47 PM

I dried it out using this contraption and then tossed it in the cloths dryer for about an hour. I need to get the rootlets off but I'll be doing that tomorrow before it gets vacuum sealed up for later. I think it turned out pretty well so far. I've done this a few times now and all I can say...

Yeah it seems to be working well. I just set some bricks down on a plastic sheet and then set the boards down. I am going to run it tonight just to be sure the malt is dry enough before I kiln it in the oven. I've done this before and it turns out well as long as you kiln the grains properly...

Yeah this looks a little sketchy but I'm watching it closely. I malted 30 pounds of millet and now it is drying before deculming and finally kilning. I havent posted here in years, but I thought I would check in again and see how it was going on here. IMG_1059 by beljica posted Sep 27, 2018...

I have 20# of sorghum going and am about to start soaking my millet. My set up for soaking is a 5 gallon holey bucket set in a kettle with a bulkhead. I fill it at night and drain it in the morning then dump the grains in a large plastic tray then turn miday and repeat. So far the sorghum is...

I bought a 3.5 bbl brite through stout tanks and kettles, he's a nice guy. The tank is decent too.

Sounds good! That shouldn't run too high cost wise. Glacier tanks?

Good job on the build. What type/size of system are you thinking of?

I have a few liters but it's going to expire in about 6 months and I am not anywhere near home for at least 2 more months.

Here is the data sheet, the link is on post 12. It actually is promalt from the looks of it. https://www.homebrewtalk.com/f164/ye-old-confused-brown-ale-389773/index2.html

Also to answer your question about where to find a promalt enzy I think that this might be promalt repackaged... I would call and ask or email for a data sheet...

It really is awesome isn't it! I can't wait to get back to Washington and brew. I'm glad to hear that the enzymes worked out for you. Did you ever get your wort to run off clear with the promalt?

Igliashon! How did that cocktail work out, make any cool brews? I haven't gotten on this site for a while because I've been so busy! Danz, yes you can buy it if you know a someone that owns a brewery or has access to suppliers. Other wise your out of luck. I know they developed a new mix that...

I cleaned my email I should be good now. I looked you up dongemus and your a nano? Good job on the paper work! I swear it's like that bridge on Search for the Holy Grail

Promalt is what I use extracting sugars. The beta glucanase helps free up some starches and helps with filtration in the mash. It actually changes the consistency in the tun after a good ten fifteen minutes. Next time I brew I'll check into video taping it or something for youtube.

The zymes also make it so you can fly sparge with out getting stuck. You should get a little cooler and make a tun igliashon!

Boiling temp was 212 degrees. Yeast was 05 and fermentation was 62. It takes about 15 days to get a beer in the keg if it finishes quickly and then in my opinion about another week for the carbonation to really set. You can carbonate in a few hours but the bubbles become finer the longer it...