perastikos
Member
Please excuse me if i'm in a wrong section.
A few months ago, i tried to make my own malt for the first time. I bought 6.6pounds of barley from a feed store, and tried to malt it.
Everything went well, except for the fact that i didn't have the right equipment to dry it down to 4-5% moisture. I used my oven with the smallest possible thermostat setting, but without airflow.
So the malt i created was not very dry and so i couldn't remove the rootlets from the grains. They wouldn't fall off easily. I guess it wasn't fully modified as well. In addition to these concerns, i don't have a grain mill, so i did my best to crush them with a food processor. The result was bad, and i believe i had a large percentage of uncrushed grains along with pulverized ones.
I was eager to try anyway, so after 2 weeks i decided to make a batch.
Mashing:
20minutes at 113 Fahrenheit
40minutes at 140 Fahrenheit
2,5 hours trying to keep the temperature around 149 degrees Fahrenheit
and lastly 20minutes mashout at 167degrees.
Preboil grabity: 1.020
Afterboil gravity: 1.030 and post boil volume 3.04 us gal
I was out of yeast as well, but i had a vase of harvested yeast in the fridge, for at least 3 months old.
The fermentation started right away and it lasted 1 or 2 days but i bottled after two weeks.
Final gravity was 1.013
But the surface of the fermentor showed some kind of infection. Here are the pictures:
The following image is from the boiling kettle, at the time of bottling.
I left my boiling kettle on my balcony/porch in order to see what happens. Of course it wasn't air tight, but the lid was on. I think there are at least 3-4 colonizers, but i don't know who they are.
When i bottled, there was a malty smell of course but also another odor not common to beer. I could describe it like mold mixed with hops or something like that. Not very appealing though. This is the bottled beer:
Today, 2 months after bottling, the beer is still hazy as it were the day i bottled (picture above). Carbonation is as expected, no gushing out or something like that. Ph is around 5.2. The odor i smelled the day i bottled is still here. I have tasted a few sips and the strange odor is there as well. But it isn't like vinegar or something.
I"m afraid to drink it and probably i will through it away.
What is your opinion about the infection? What is it and where it might have come from?
P.S. please excuse me for any language mistakes and for the long text.
A few months ago, i tried to make my own malt for the first time. I bought 6.6pounds of barley from a feed store, and tried to malt it.
Everything went well, except for the fact that i didn't have the right equipment to dry it down to 4-5% moisture. I used my oven with the smallest possible thermostat setting, but without airflow.
So the malt i created was not very dry and so i couldn't remove the rootlets from the grains. They wouldn't fall off easily. I guess it wasn't fully modified as well. In addition to these concerns, i don't have a grain mill, so i did my best to crush them with a food processor. The result was bad, and i believe i had a large percentage of uncrushed grains along with pulverized ones.
I was eager to try anyway, so after 2 weeks i decided to make a batch.
Mashing:
20minutes at 113 Fahrenheit
40minutes at 140 Fahrenheit
2,5 hours trying to keep the temperature around 149 degrees Fahrenheit
and lastly 20minutes mashout at 167degrees.
Preboil grabity: 1.020
Afterboil gravity: 1.030 and post boil volume 3.04 us gal
I was out of yeast as well, but i had a vase of harvested yeast in the fridge, for at least 3 months old.
The fermentation started right away and it lasted 1 or 2 days but i bottled after two weeks.
Final gravity was 1.013
But the surface of the fermentor showed some kind of infection. Here are the pictures:
The following image is from the boiling kettle, at the time of bottling.
I left my boiling kettle on my balcony/porch in order to see what happens. Of course it wasn't air tight, but the lid was on. I think there are at least 3-4 colonizers, but i don't know who they are.
When i bottled, there was a malty smell of course but also another odor not common to beer. I could describe it like mold mixed with hops or something like that. Not very appealing though. This is the bottled beer:
Today, 2 months after bottling, the beer is still hazy as it were the day i bottled (picture above). Carbonation is as expected, no gushing out or something like that. Ph is around 5.2. The odor i smelled the day i bottled is still here. I have tasted a few sips and the strange odor is there as well. But it isn't like vinegar or something.
I"m afraid to drink it and probably i will through it away.
What is your opinion about the infection? What is it and where it might have come from?
P.S. please excuse me for any language mistakes and for the long text.