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What!? From each berry?? ... Just kidding!

Precisely!

Precisely! Although, Is it not the grain that has starch - is malted to convert starch to sugar into the sticky stuff I call malt (perhaps this is a semantic thing - some people , laymen such as myself, give it a generic title 'malt' when other people might call it malted grain or base malt -...

Herbally strange? Sounds just up my street! But really nice sounds better ... so I shall try and exercise patience - on some of them ...

Thanks miraculix ... I'll be off down the woods after the wind drops, avoiding those widow makers!

OK ... so, because I am rubbish at maths, can you tell me the weight of grain required to produce 1.67K malt? We are talking wheat berries.

Here in France I think it is the same. Unless someone can advise me differently buying my own grain and malting in small batches will be more economic for me. I have just bought 20k of wheat berries for 9 euros!! Not an every day occurance, but what I have is incredibly lively - after about 12...

Exactly! Perhaps I have got myself confused! In my naivety I have been under the impression that I need sugar to brew herbs and the like, but since reading some the comments here one can use base malt - and no sugar (yes, I know that malt contains sugar but we are not talking about the sugar...

Agreed ... but my question is to do with either brewing a drink with sugar (ie refined sugar which I cannot make myself)), or brewing with a base malt which I can produce in my kitchen from grains I have bought from the local farmer. I think the end result will be completely different. But I...

... Thats what I like to hear! I can go with methaglin ... and that might be an interesting addition to the Blaand I regularly make ... yes, let it be dry ... sounds amazing ... thanks DBhomebrew

OK ... I guess I fouled up big time! Thanks for the info ... so - as you are all knowledgable and inventive in yor brewing, here is another possibly stupid question - what alcoholic beverage can I include the crystal malt that I now have? I really want a herbal (ie leaves and roots) concotion...

What Cheer? I want to make a malted grain drink so that I can add to it (things like herbs etc). This is the story so far ... Its a test so I am making just one litre. I understand the basic ingredients for a layman are: 1 litre water 160g of malt (in this case I have Crystal EBC 150) 5g or...

Thaank you folks - just what I wanted to hear ... best get on with it then (the berries are already sprouting like crazy!)

Forgive the basic question ... Am I right in understanding that a very basic beer recipe is malted grain; water; yeast? So its malt instead of sugar? Is that right? And would it be possible (although very unpredictable) to use a wild yeast like the unripe plums in my garden that are coated in...

Thanks komodo, I am reading it now ... amazing!

OK thanks for that ... but if, because I am looking for a kind of alcoholic herbal tonic (one that uses leaves and other thinngs like mushrooms or bark), that would not be classed as a seltzer - is that right? So, if I am to search for such an entity online what would I call it? I have just...

thanks kjdevault1, good helpful, and concise info - I can follow this (perhaps with the exception of the monkfruit - I don't know of any monks around here!)

Thanks again suzieQ I shall follow some of his threads.

Fearless? I don't know about that but perhaps I would say I am curious ...but you know what they say about curiosity and cats ...!

Ah ... now you have my attention. I like this idea a lot although I have not read of anyone making a brew from fermented vegetation. Having said that, a couple of months ago I went mad and rediscovered a two year old fermented gerkin in my pantry. I decided to simply dissolve the gerkin in the...