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The machine is made up of a vessel and a component box. The vessel is a ½ barrel stainless steel conical, and malting takes place inside of it. The component box houses the various components needed to maintain an ideal climate inside of the vessel - at times filled with cold, aerated water, at...

Is this book still alive? mccoconnor, did it ever make it to you? I'd be interested in checking it out if it can be tracked down.

Those sound like fitting names. It's awesome to see someone acting on such similar goals! That book looks right up my alley! I'll see if I can find it on the other thread.

What's "better" is up to your own discretion, of course. The degree of modification gives you different options as a brewer. Most commercial malts these days are overmodified, and thus affectionately termed "powdered beer." Your mashing options are limited with powdered beer. A good chunk of...

You make a good point, sfish. I see who’s asking the profound questions around here! I think part of your question is asking where do we as homebrewers take ownership over our brewing. If I buy yeast from my LHBS and pitch it directly, I didn't have a hand in its creation. If I made a starter...

Someone's excited... ;)

Sweet! :ban: It’s still early, so we can only really give rough estimates on price that are likely to change. It’s a higher end piece of equipment, and will likely be $1500 - $2500. However, it is multi-use. You can use the malt kiln components as a hop oast to dry fresh hops down and the...

Speaking of backyard terroir, I just read a mammoth thread on home malting, in which CtrlMaltDel tore up a corner of his nicely manicured lawn and planted malting barley - https://www.homebrewtalk.com/showthread.php?t=107409&page=33 Even in suburban America, this is possible!

Also, way to go on putting a big chunk of your lawn into barley! Got to keep the neighbors guessing.

CtrlMaltDel, awesome to see you're getting into malting! Sounds like you had a successful first go of it, which not all of us can say :) I ended up with some nasty, stinky compost my first couple times. Have you started your next batch yet? What have you thought about changing in your malting...

We've already got the 2016 hops and barley harvest stored away, but we'll have to figure out wild yeast harvesting soon. Then we can really start talking about the terroir of our backyard.

Doesn’t need one - you can make malts from the Victorian era with heritage barley varieties we’ve been reviving. No time travel necessary!

We’ll be launching our site very soon and will share the link on this forum then.

Thanks! Not ready to tackle a book yet, but we will soon be sharing posts and articles on what we’ve been learning and playing with. Much more manageable for us and this way we can quickly get information out to you.

My brewing buddy and I started working on a little project almost 2 years ago. As you all know, those little projects can sometimes spiral out of control... We had a simple quest: to make a truly local, truly good beer from scratch. Finding the ingredients was our first stumbling block. We...

Have I had an infection? Possibly. When I'm experimenting with new beers I've never brewed before/not following a recipe, I think it can be hard to pinpoint that an odd flavor is an infection or just something else. That being said, I recently brewed a 100% malted oat beer that had a little...

Does anyone actually know of somebody who's gotten sick from old beer?

Awesome. Just what I wanted to hear. It seems like the general consensus is that you should use the yeast slurry within two weeks of harvesting for best results, though you might be ok waiting a month. Opinions?

Washing the yeast is a huge waste of time IMO. What volume of the saved yeast slurry do you guys usually use on your next batches? Do any of you make starters out of the slurry? (Seems like it's basically a starter already)

Depends on what's important to you. Is it important that it's stainless instead of plastic? Or any other features you're especially looking for?