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Dial 'em up on the buzzer instead?

When I started malting with my Dad and Grandpa in the early to mid 80's the Internet didn't exist (to the public). Each year they malted several bushels of the barley we grew on the farm. The process wasn't difficult at that time and I haven't changed much since. I have since read "Malts and...

I get Conlon variety from here: https://www.naturalwaymills.com/product.php?product=50 and Full Pint variety from here: www.meccagrade.com/collections/raw-grain/products/raw-2-row-spring-barley and Baronnesse and Palouse from here...

I can get darn close and for not having an industrialized process I would label it "modern" as far as home malting is concerned. Even for the competent small batch commercial maltster without the latest and greatest technology they must still be producing something far above and beyond anything...

Yup, technology and the industrialization/modernization of the process... but what maltster purposefully makes pre-modern style malt? Can one purchase purposefully under-modified, non-uniform malted, wood fire open kilned - malt and if one could what would the purpose be? I guess my point is...

How big is your grain bill and how much do you boil off? You have a total of 10.32 gallons of water for final volume of 5 gallons? Unfortunately the spreadsheets available today cannot give completely accurate guidance as parameters for the specific malts you are using are not available. 10+...

I'm not sure why I've taken offense to the term "modern" maybe because I make just as good or better malt at home (IMO). Maybe it's because if "modern" really does refer to industrial scale malting then that started like 100+ years ago and there should no longer be a need to refer to today's...

Well sure, but that's like prior to the previous era... if that makes any sense. Perhaps it's the industrial scale temperature control and mechanization that makes "modern" malt. Prior to that it was a game played by the maltster waiting until the weather was right and trying to get the...

Often I'll hear people refer to "modern" malts or "today's" malts. Used like thus: "You don't have to worry about that with today's malts!" Mostly in reference to having enough enzymatic power to convert the sugars of adjunct grains or other non-enzymatic malts. What exactly does that term...

Interesting effect. What affect does the charcoal have on you while drinking or is there too little to notice? I know it's used medically for various things.

So really not so yellow, more of a muddy orange 'grapefruit' color but the Photoshopped yellow pictures do make 'em look larger than life.

Nice, thanks man. Could you post one without the light behind it or going through it, like move the glass back in the shade.

How are the pictures of bright yellow NEIPA's being made? Direct sunlight? Flashlight? What do they look like in ambient room light? Can anyone post pictures of theirs both ways? Does it still appear bright yellow in the ambient light?

Then you have a long road ahead ;)

You can develop a taste for malt and know how you want that taste to show through and be used in the final product. Perhaps if you had a set of control malts you may develop a taste for higher mineral contents.

Ash analysis is the term used to describe this. The malt is burned into ash and the ash is analyzed for various minerals, etc... Malts and Malting by Briggs, et. al. has data on the ash analysis of several malts. Those minerals are part of the flavor of the malt and will vary with variety...

If the motor is compatible you might be able to use a single phase variable frequency drive. https://www.amazon.com/dp/B07HSQ89YL/?tag=skimlinks_replacement-20 It is more expensive than throttling the output though.

Thanks. Maybe I'm misunderstanding what's being said at this link, "your electric kettle must be equipped with a power controller" but on a stove you can also adjust the heat: https://www.brewhardware.com/product_p/steamslayer.htm Under Instructions in #6:

Would this work on -or- does anyone use this on a stovetop setup?