brewing at home in sun-soaked anatolia - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > brewing at home in sun-soaked anatolia

Thread Tools
Old 10-20-2008, 07:45 PM   #1
Oct 2008
Posts: 1

hello all,
recently homebrewing has caught my interest, but unfortunately not before i moved to a rather inconvenient place for such an activity, a bit south of ankara, turkey.
with the help of a turkish friend, i was able to find some barley at an open air market; and surprisingly, a type of hops (no idea what variety) can be found at a local health food/dried herb shop.
over the last few weeks, i've malted the barley and made a basic pale malt, some type of crystal malt, and a dark roasted malt. with these and the purchased hops, i've started two small batches of brew.... one a sort of pale ale and the other a bit akin to a brown ale.
they seem to be fermenting alright...
but as i'm new to the process and living in a location not entirely conducive to homebrewing... many questions have come up. if anyone would take the time to give some thoughts to the questions below, i would much appreciate it.

firstly, i am quite lacking in equipment (and with the location, i don't see any way around this) but this has only really caused a problem when trying to sparge. for the two batches mentioned above, sparging was accomplished by straining the mash through a piece of cloth, putting the spent grains into another pot of 170 degree water, and after a few minutes straining the grain out again. the liquid obtained from both of these strainings was put to boil. the main concern with this method has been the HSA which i'm quite certain took place.
and now for the question... does anyone see any problems with: mashing, then cooling the mash to below the 80 degrees or so to avoid HSA, then straining... and after all is done, heating the wort back up for the boil?

secondly, during the mashes.... i tasted the wort and it definitely tasted sweet; but as i can't seem to get ahold of any iodine.. i'm lacking an exact indication of complete conversion. if i am to go only by taste, about how sweet should the wort be after conversion? are we talking just a bit sweet, or sweet as syrup? or perhaps somewhere in between? i realize that this question is quite subjective...

and finally, i have no idea which type of barley i bought... whether it be 2, 4, or 6 row. from what i've read... 4 row barley isn't well suited for brewing. does anyone know the reason for this? is it safe to assume that since the barley that i purchased malted and then mashed to a sort of sweet wort that it is not 4 row?

i appreciate any comments...
take care,

Reply With Quote
Old 10-20-2008, 09:39 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

Very little 4-row is grown anywhere, so that isn't a worry.

Don't cool the wort after sparging, HSA is rare.

Since you are malting your own barley, I'd do a 90 minute mash. How sweet the wort will be is dependent on many things, but it will never be as sweet as a syrup.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Vodka Soaked dhoyt Recipes/Ingredients 8 10-13-2011 12:46 AM
He Was Gettin' It Soaked.... Schlenkerla Drunken Ramblings and Mindless Mumbling 24 06-25-2009 06:20 PM
Wine soaked Oak Joetuo Lambic & Wild Brewing 5 06-25-2009 03:21 PM
uh oh...I soaked oxi clean in my aluminum brewpot bgough Beginners Beer Brewing Forum 12 03-30-2009 11:38 PM
Cider Soaked Porkchops... Adolphus79 Cooking & Pairing 13 11-16-2007 02:14 AM

Forum Jump