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Hello fellow maltsters, just an upgrade on my malting experiments. Few days ago I started malting a second batch of barley (it would be the third, but I don't coun't the one I threw away because it had drowned). The climate tricked me: after a week at about 70 F, it turned suddenly to about 90...

I really don't know, that's the problem! :D Few things I'm sure of: I grew a kind of barley specific for malting (at least that's what I requested, there might be a chance of a mistake in the delivering, but I'd exclude it at the moment). It grew well, the grains are quite big. I followed the...

The iodine was black. I kilned my malt 2 hours at about 212 fahreneit in my house oven. We used only the malt I made, so in the pot there was just my malt and water. My opinion is that there was lack of enzymes in the malt. So the starches couldn't convert in sugars (black iodine) and the...

Hey guys so I'm almost done with the brewing. We had several "accidents", so probably it won't be the best beer ever :D Anyway, we had some problems that might be related to my malt, so here they are, hoping any of you have got answers: 1) even if we had a "saccarification" (?) step of more than...

Hello fellow maltsters I've been busy a bit in other matters, so I neglected the malting process for a while; I'm still at malting batch no 1, the one with the black ends. I'm also waiting for some autumn to come, to have cooler temperatures during the germinating/couching phase. Anyway I'm...

Thanks for the links. It's very interesting findind that still nowadays there are guys revolting barley with a shovel on the floor. I was thinking about doing something similar. I've got a big room I could convert to malting floor, too bad the floor itself is wooden, I should put another layer...

Kilned in two stages, my kitchen oven is not too big. It smells good, like toasted, it tastes like malt ahahah Have to wait for brewing thought, till august when vacations come. In the meantime I'm waiting for the book to arrive, and thinking about how to dry and kiln bigger quantities of...

Ok maybe I've been a little too enthusiastic, some seeds are heated (but I know where they come from don't I? :D grown in my field), but it's quite difficult to peel them, the perling is very thin. I decided I'm going to kiln anyway, I'm too curious to get my first malt! Probably it will be...

Thank you all guys for the support!!! :) So I peeled the "black ends", removing the perling with a cutter, and to my big surprise the kernel inside is totally white. So tonight kilning in the house!! :ban: Yeah if I want to use this brook water, I think I have first to go and check where...

Well, if I have to tell the truth, I don't know much about that since I'm not a homebrewer myself!! :mug: I'm trying to become a maltster, and since this is the closest thing to a home maltsters' forum I joined the conversation. A friend of mine is the homebrewer, so I'm supposed to give him...

I classified overmodified the ones with the acrospire breaking the kernel and coming out... guess they're over-overmodified then! :) 48 hours and it is done. Don't know about the water temperature, I'll tell you next time I visit my malting spot (it's not at home, that's a little pain because...

Nice one. This matter of couching is new to me, and even if it seems that mastering it makes a much better malt, it seems to be more obscure than the rest! So I guess I'll have to face it on a second stage, now I'm trying to get the basics of malting. The second batch of barley has lively...

@lurker18: You're right, your post was just a couple before mine :D Thanks for the info anyway. You're lucky you get the best! And I know it's crazy at my level of malting, but now I'm thinking about getting a sieve and see what it happens to my barley! I don't think It's an easy task to build...

Clayton, thanks so much for the info. Greatly useful. You're right, I should have thought about it... I only hope I'll not lose the second batch as well, I'm going through the normal process of soaking/aerating, but I already let the seeds in the water for 8 hours, and if the waters has...

That's a great idea. There's a small... ditch? trench? moat? (sorry for my english :mug:) flowing near my house, I mean, it's quite small, not much water flowing, there could be bacteria, but... I'll give it a try!! :ban: Maybe just a couple of libs. Keep on experimentig! :rockin: PS: the...

Hello fellow maltsters a quick update on my malting. Things could go better! :) The seeds are germinating, and in my opinion are at 50% of the process, but: 1) the rootlets are of a greyish, weak color, I'd call it a dead color, very far from the lively white of the pics posted by...

I started the malting process today. I'll try the flowing water instead of steeping-aerating, since I have a well that is supposed to be always trickling, otherwise it will get obstructed. I lost A LOT of seeds that were floating during the washing phase: could it be because I grew the barley...

What if I leave the water running through the bucket? The flow of water should keep the seeds aerated. I think.

Hi guys I'm also going to malt some barley I just grew, harvested about 60 kg, this is the first time so I'm taking it slowly! :) So I was wandering, has anyone discovered what dimension is a plump? I read somewhere malting plants want barley at least 2.2 mm diameter, can help? Do you use a...

Hey guys Italy here. It seems this is becoming a worldwide thread!! I'm also going to malt some barley. I recently harvested about 60 kg of 2-row barley I grew in my garden, so since it cost some money and lots of energy (did everything manually except ploughing and threshing) I'm a bit careful...