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It was advertised as "cleaned whole barley" from brew2bottle but tbh I wasn't too happy with what I had bought. I paid £1.50 for 500g and discovered when I opened it that it was approx 5 - 10% wheat grain! I searched the net far and wide for the stuff but that was the best deal I could find. On...

Hi guys I'm also having this problem. I'm planning on doing a small tester batch as I'm new to AGB. Would a 100% pale malt work if I used a pepper mill to crush the grains or would the chunks be too small?

Hi guys I'm also having this problem. I'm planning on doing a small tester batch as I'm new to AGB. Would a 100% pale malt work if I used a pepper mill to crush the grains or would the chunks be too small?

I made sure i skimmed off the unwanted husks, chaff etc before hand but these seeds do not float so it's alot harder to remove them. if they are not damaging i may just carry on malting and remove them later.

Hi everyone, so I've moved onto malting barley instead of wheat after an unsuccessful attempt. I've just received a batch of whole barley from brew2bottle and after washing it I noticed tiny black seeds floating around. Are these normal, are these beneficial, or can they jeopardise the malting...

Love this!! I'm in the early stages of learning the art of malting myself... Very useful!

This is the second batch, does this look fully modified?

I believe there is some modification. I've started a new batch and have decided to go with lurker's plan. The oven was set to gas Mark 1/2. So about 110. I've read that as long as it's below 120 its all good?

Yeah that clears things up. Cheers. I thinking will stick to malting barley from now on and leave wheat to the experts. At least until I've got more experience that is.

Nice one, that's a big help. Only thing is, See, I read an article online about making diastatic wheat malt and that also said to stop steeping/airating when the White shoot got to about 1/8".

Thanks lurker. So it's safe to say the grains I've got drying in the oven right now are useless?

Think I may have ruined my first batch of 'malted wheat'. I waited until that Tiny White shoot reached about 1/2 inch but now I fear that it was a root. The grains are in the oven as I speak but there is a strong starchy smell (like potatos) coming from the grains. Was this tiny White shoot...

Think I may have ruined my first batch of 'malted wheat'. Someone explained to me in another thread that when that Tiny White shoot reaches about 1/2 inch the grains are ready to dry. Now, the grains are in the oven as I speak but there is a strong starchy smell (like potatos) coming from the...

Brilliant, this is a big help for me!

Thanks, id be interested to know if anyone has a proven wheat malting process as it's all guess work at the minute and I'm not keen on wasting my grain.

Brilliant, that is 1/2 sticking out of the grain, right?

Hi folks, Apologies if this has already been posted (I did try searching) but I was wondering if anyone does this themselves or know of a good process of doing it? I've got some wheat on it's second steeping stage and most grains are now sprouting a tiny white shoot from one end but there...

Hi folks, Apologies if this has already been posted (I did try searching) but I was wondering if anyone does this themselves or know of a good process of doing it? I've got some wheat on it's second steeping stage and most grains are now sprouting a tiny white shoot from one end but there are...

I've also found that the online calculators that ask for the temperature at the start and finish give far different results to working it out manually. I'd love to know which is correct

Quick question.. Is temperature not an important factor when working out alcohol content? As some of the online calculators require a start and finish temperature.