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that is a really big YES i do not add any more water. commercial malt houses dont add any and i found no matter how hard i try if i add water the malt goes moldy. i have also never had any problems with the malt stopping and it means you start with a lower % of moisture in the grain for the...

that could also be an issue but you could block the door, and it only needs to turn for 15 seconds every 2-3 hours

i think the fan would be a problem yes, but you could do what i do to make crystal malts, simply block up the door so you get no air flow through the malt. i set the temp at about 65°C when making crystal malt block the door up and use green malt straight from the blue barrel adding no water...

yes it would if you had a slower drier but you wouldnt be able to do as large a batch as the drier can only just turn when the malt is ready for kilning and has lost a fair bit of weight due to evaporation (i dont add ANY water when couching/malting) even the she struggles some times, and if the...

i havent tried malting anything but barley and i made a steam wand to cook corn if i want too they are fully modified and im getting easily as good efficiency as bought malts but i still make a kinda "rest". i start it in my herms a tap water temp and ramp it up with the malt

i just block the door up so you dont get good drying air flow

i just use my malt kiln and seal the green malt up so it stays humid and it works great. (commercial crystal is made with green malt) i have tried the zip lock bags and you normally end up with sticky malt thats a pain to dry, with the green malt it stays in the grain nicely

crystal malt is made from green malt anyway

yeah the oven is what killed your enzymes. just the drier is fine for pale malts and you would have needed more than 2.5 hours you should be able to snap the grain open and not squish it with your finger nail. i normally do the bite test if it snaps in your front teeth and not squishes then she...

the dryer i use can only handle about 6kg DRY barley (about 10-12kg wet). so 25lb would be to much Also a drier turns way to fast and you will break all the rootlets.

give the crystal in the oven a go its much easier as it dries it at the same time.. i normally start a little high and back down when the grain starts to warm.. as for the motor and drum i think the windscreen wiper motor and an old computer power supply will do the job nicely as they are...

if you have a good amount of moisture left in the grain then just pop the grain in a baking dish and cover it well with foil then put it in an oven at 150°f to make crystal. mashing it will just wash flavor and sugars away and it makes a sticky mess when it comes to kilning. to stop from...

dont bother spraying water its not required all it will do is make the risk of mold go up 100 times and add heaps more water to dry out when it comes time to kiln.. if you are turning every 2 hours then it wont dry out enough to cause problems.. but the fan is also not needed if you turn...

how about a video? the malt roller is the best.. i get much more even malting and with a timer i only need to check it once a day to see how shes malting and to kiln i use a modified clothes dryer and how i started malting (i still use the same soaking method just not malting on the...

the nice way of saying it ;)

im glad its you cleaning the splash back and not me, the diamond plate will be a ***** to clean

if it malted super fast then its getting to hot during malting (more than 20°C is to hot) and your malt has "bolted" 48 hours is way to quick and are you looking at the shoot or the roots? the roots are no indicator you need to open the grain and look at the agrospire. it should just be at the...

you need to vent air from around the whole outside not just the compressor, if you lift the wood about 1 or 1.5 inches of the ground it would solve the problem. infact it might remove heat better as it would create a chimney affect and pull cold air in the bottom and up the side

you may want to put some holes or lift the wood from the ground so air can flow in the bottom then up the sides and out the top, as the condenser on a freezer normally goes in loops around the outside. it needs to disperse the heat to work (remember freezers/fridges/AC units work as a heat pump...

i think i have a fetish for DIY lol