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@hopbrad are you harvesting yeast from your batches? My impression of most house yeasts was that they were saved and re-pitched into the next batch for 5-10 batches. I've got a few saved yeasts in the fridge, but am thinking of maintaining an ale yeast (probably Wyeast 1272) and a lager yeast...

I think you should be fine. Problems with grain storage generally come from high temps paired with high moisture content in the grain. Malt has such a low moisture content (3-4%) compared to raw barley (12-14%), and raw barley can withstand decently high temps for months. That being said, I...

Thanks fellas! It's a great malt to use in a SMaSH to fully experience that rich malt character that everyone raves about. mmiddleton, could you describe the difference you noticed between the Vienna and the MO?

As brewers, we know malt types, but rarely learn the barley variety they come from. However, most of you have used or at least heard of the variety Maris Otter. The story behind its fame is one I thought worth telling.

Thanks a million! :mug:

Dcpcooks, which size is that? And would you be so kind as to measure the height of the cylinder portion of your conical for me? Sigh, such a pretty thing.

Over a year and no answer to wasitim's question. Now I'm looking for the exact same info: Height of cylinder Height of cone ID of cylinder (is it the same at the top and bottom of the cylinder? If not, I shouldn't be calling it a cylinder) Height from top of cylinder to thermowell...

I wrote an article about the progression from malting in wells to the modern day malthouse. The equipment has come a long ways… Nowadays, a malthouse will produce several thousand tons of malt per employee per year!

Sounds pretty simple :D they're just automating the yeast pitching and trub/yeast dumping. Though I suppose weird moon temps and pressures might complicate things a bit...

Same. It really fell into our laps there. Does anyone know the last time it was in Minneapolis? Welcome srdan1978 :mug:

You know, that's not a bad idea :mug: There's a lot of info out there on growing your own hops, but not all that much on growing grain.

I created a guide to growing barley for all of you brewers who are interested in experiencing your beer from the ground up. Growing is certainly not a prerequisite to be able to malt at home, but an interesting addition to our hobby, whether you're growing 1 square foot or 200!

ain, you raise a good point. Traditionally, grain was steeped and germinated at lower temperatures, often 50-55F, to keep germination slow and consistent throughout the grain bed. Germination could take a whole week or two at that rate. Modern-day commercial maltsters try to speed up...

Right? It's totally feasible to get a year's worth of grain out of your yard. Or more. 300 pounds of grain would be about 250 pounds of malt. Do you think you go through that much malt in a year?

Just thought I'd point out that this chart assumes that you're starting with malt, not raw grains. Confusing labeling on their part. Very cool that you're going for it. Have you tried malting hemp yet?

Hops take a couple years before they start producing in a big way, so it's smart to get a jump on them. I wasn't keeping great records my first year growing barley. This past year, I grew about 50 bushels per acre. On a 1/8 acre plot, that would be 6.25 bushels, or 300 lbs. That's a lot of beer!

Malting Once we have cleaned the grain, we load it into our malting machine. The machine is made up of a vessel and a component box. The vessel is a stainless steel conical, and malting takes place inside of it. The component box houses the various components needed to maintain an ideal climate...

We shared a little bit about building malting equipment a month ago in this HBT post, and now we want to share a bit more about what we’re doing. Our goal is to make malt and malting accessible to brewers by putting together the necessary knowledge, seeds, and equipment. So far, we’ve been...

Already dropped bio-fine. The band seems to max out at about 1/2 to 3/4 inch.

I've also seen it before, so I'm not worried - just curious :) It's interesting that the clear band matches the width of the trub/yeast layer on bottom.