Recent content by lacto

Sounds intriguing ... I don't know what Vienna Malt or Sahti is ... I guess I'll have to ask at the local supermarket - I'm sure they will have some - somewhere! Seriously, I shall look into these things - especially the first two - I live in central France and I am seeking herbal tonicsthat...

Huic ... here, hear!!

The herbs I am interested in are plants such mugwort, St Johns Wort, Yarrow, Nettles, Dandelion, Sage, ... and prehaps Wild Lettuce - to name a few. I am also interested in mushrooms as an alcoholic tonic ... things like that. I am sure you are right in your observation of 'lost in...

I volunteer to dumping the malt into 65C then waiting a bit !

You are highlighting my naivity. Yours is a good question, especially when I want to understand, and utilize what appears to be a simple process. Unfortunately my investigation has taken me down a rabbit hole. The truth is I am looking for a simple herb, sweetner (even if it might reside...

So, am I correct in saying that the 'powdery stuff' needs to be heated in hot water (65C) for at least 1.5 hours then the enzymes will wake up and convert starch to sugar? Does that mean the lonnger in the hot solution the more starch is converted? I say that because I read that it can be up to...

Interesting point. The last time I processed sugarbeet into molasses it resulted in a highly sugary thick syrup ... one that I would imagine would be favourable to any hungry yeast to give a brew the desired (in my view) result - a mildly alcoholic beverage. I didn't notice any cheeky enzimes in...

Thank you BrewnWKopperKat for the pdf link ... but this does not tell me whether I can do all this in my home (my presumption is that I cannot). Perhaps I will simply treat the malted grain like I do with sugarbeet.

So far I think I have managed to produce a rudimentary powdered malt ... now I would like to convert that to liquid malted extract. The only information I have found appears to require industrial equipment. So, is it possible to produce liquid malt extract on my kitchen top? If so, how? As I...

Well, I guess you have just saved me a good bit of time and elbow grease - even if I will crush the berries by coffee grinder (at its widest) and the mortar and pestle - which is not really that much hard work - a bit like hammering in a few nails ... perhap quite a few nails! Thanks RM-MN

Hello, Yet again I find myself a bit confused - whether or not to crush malted wheat. So far I have understood the process thus: Soak; sprout; dehydrate; crush and heat in 65C liquid for 1.5 hours. This results in the desired sweet solution to add to the mix. However, on checking this process...

Ah yes, I have heard this name before. I'll have a hunt around and see if France can supply. Thanks kingmatt

.... Please do not tell me to put it in the oven, I do not have an industrial size cooker! Although I do not like using chemicals, especially the ones that apparently do not need rinsing, I am willing to use any sanitizer ... so sock it to me ... please.

Woof woof ... yes please, sounds great - you must have strong healthy dogs that love you! Mmm, peanut butter and eggs? There are no peanuts around here, but the filberts are coming on great - sounds like a filbert butter making session coming on ...

Hi folks, Just carried out a successful malting of wheat! So, what can I do (besides feeding my chickens or compost heap) with the bag of high fibre leftovers of wheat? It is supposed to be very nutritious. Anyone have any innovative ideas as to what can be made? Granola bars? extra wholemeal...