So I'm a home (apartment) malter. Not because I'm a massicist but more out of economic neccesity (import tax puts malt at about 4 dollars a pound here!) I've done about 20 batches or so with the product, so I'm quite fimiliar with the process and very happy with what I can produce.
With that said, I was listening to a podcast, THE ONLY podcast about the subject, that Chris Colby and James Spencer did about home malting sometime ago. They mentioned that under modified malt such as home malt would benefit from a decoction mash or a step infusion mash. At any rate, they didn't explain which temperatures would be helpful. Decoction seems pretty labor intense but step infusion seems within my league. Currently I hover around 50% efficiency on a mash tun that I normally hit 70% with store bought malt. I read about another home malter that said he could hit 70% but I can't find the post.
Any ideas on what I should shoot for to improve my numbers a bit? I'm not expecting a miracle but always looking to improve. Thanks
With that said, I was listening to a podcast, THE ONLY podcast about the subject, that Chris Colby and James Spencer did about home malting sometime ago. They mentioned that under modified malt such as home malt would benefit from a decoction mash or a step infusion mash. At any rate, they didn't explain which temperatures would be helpful. Decoction seems pretty labor intense but step infusion seems within my league. Currently I hover around 50% efficiency on a mash tun that I normally hit 70% with store bought malt. I read about another home malter that said he could hit 70% but I can't find the post.
Any ideas on what I should shoot for to improve my numbers a bit? I'm not expecting a miracle but always looking to improve. Thanks