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I'm a little smarter now. But have a new set of problems. It turns out that the grassy taste in my original mash was due to not drying the malt completely. I'm guessing that the acrospire was still green inside the husk resulting in the...well....grass taste. Makes sense, duh. The gray...

No. I didn't give the grains any rest. I started the drying process right away. Should I have given them a rest? I've got another batch steeping now. I'll post my adjusted process and results by the end of the week.

I did indeed steep the crystal malt. I put a handful in the food processor and made an awesome glass of sweet tea.

The co-op said it was two row. The same they sell for malting so I think I'm OK there. One other thing. When the grains were fully germinated and wet I took a pound or so and mashed it (in the unbroken husk) at 152 F for an hour. I then baked it at 245 F for a couple hours. It came out...

I did taste it at several points throughout the process. It had a grassy flavor throughout. I hadn't thought about the possibility that I let the germination go too far. Only about 1% of the grains had the arcospire poking through the husk.

Hi everybody. First post for me. I decided to try malting my own barley, so I picked up 50 pounds of two row from a co-op in Idaho. After malting about 9 pounds I tried a mini mash which turned out terrible. The wort, if you could call it that, was gray in color and had a grassy flavor...