True on most counts:
I gotta think about the turning... BUT, in terms of spending the $300, I bet you more than make it up in what you are spending on propane vs. the efficiency of a kiln...
Not to mention temp (and maybe humidity) control...
Just thinking out loud...I really like the idea (home malting) as between my hop garden and yeast culturing - the malt is the one thing by winter I would have to buy...
g
Interesting, is there a fan blowing air through those? That's the other thing that has to happen to remove the moisture. I'm still studying the crystal(ing) process so I'm not sure yet about moisture retention/removal rate since you either start with "green" malts or "wetted" malts, have to google some more.
Here's what the wiki says:
The crystallization/caramelization process
To make crystal or caramel malt, maltsters take green malt and, instead of heating it in a dry kiln, stew it in an extremely damp or wet oven. In the presence of water, each kernel of grain essentially undergoes a mash in the hull, converting the grain's starch to sugar. However, since the grain is not crushed, the sugar does not go into solution and create wort. Instead, when the temperature is lowered, the sugar crystallizes in the hull, giving the grain the appearance of a crystal of sugar. The malt is then dried over heat, with the drying temperature and time determining the color and flavor characteristics of the finished product.
"Stewing" has got my brain cranking. I guess I just mash the whole grains then kiln it at different temperatures to get the different lovibond crystals.
Still editing here, heh, So does this mean I go from fully modified green malt (Not dried) to the mash tun? Wouldn't it just keep growing? How long do I mash? Do I dry it a little first? Do I use kilned malts, then mash it to convert it? How long do I mash, etc, etc, Do you see my dilema? I'll try something, there's no teacher like experience. If someone has a detailed schedule with step by step instructions for the making of crystal malts I will accept it gratefully, it will save alot of time. Maybe Fifelee has some malting buddies he could tap for knowledge? ? ? ?
Vern.
Found some interesting/more detailed instructions here:
http://brewingtechniques.com/bmg/pauls.html
Another edit: I believe it is the higher temperature of stewing (Mashing) i.e. 155F + or -, that stops the growing process, DUH, I read this at the same site I linked above:
Beeston Crystal Malts
Beeston's caramalt and crystal malts are all produced from green two-row malt using the following method: The surface moisture is dried off at about 122 °F (50 °C) for approximately five minutes. The malt is then stewed at approximately 149-167 °F (65-75 °C) for about 40 minutes to stimulate the conversion of starches to sugars (crystallization). Drying and curing then takes place at about 176 °F (80 °C) for another 40 minutes, depending on the color required. The final drying and curing temperature varies among products; curing is typically done at about 275 °F (135 °C) for approximately two hours, depending on the color required. The darker the colors, the more intense the flavor.
Sounds doable!! YAY!!. . . . . .Now it's time. . . . . to . . . TAKE OVER THE WORLD!!
Vern.