Growing barley and wheat at home

[RM-MN]

I read somewhere (and can't find it again) that historically grains were harvested earlier than is currently practised, and the grain left to stand for a period of time.

Is this the case? If so, when did the old timers (pre combine) know it was ready?

They probably used the same test I do, the bite test. Take one kernel and bite down on it. Too soft you let the wheat mature a bit more. If it is kind of hard to bite you can swath it and combine it when it dries the rest of the way. Bigger farms will straight combine it and they need it more mature. A lot of them use a dessicant agent to get it drier before they start.

 

[Natdavis777]

There was a seminar at this year'a NHC, I think it was called " Pouring the perfect Pint", where the speaker basically made got into his own barley, hop growing, wild yeast harvesting, etc. he touched up well on the success and difficulties he ran into, especially with growing and harvesting his own grain. If you get the opportunity, I'd suggest watching/listening to that seminar for a starting point to help guide you in the best direction and avoid any unwanted costs


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[Natdavis777]

"The Perfect Keg: Sowing, Scything, Malting & Brewing My Way to the Best-Ever Pint of Beer" by Ian Coutts






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[Farside]

That looks very interesting. Thanks for the info!

 

[sfish]

Thank you the book looks like a great read.

Just ordered the book. Hope to make grain to beer next year. Planting 2,000 sq ft conlon now. Purchased the seed from Johnny seed Co.. Planted hops last May did not flurish but second year will be better.

 

[Owly055]

More photos of old pull type combines................ Many of them were made other than the 12A, but it's the one I'm most familiar with. They are quite small, and would be just plain fun to fix up and use............ but perhaps you don't get into that sort of thing. I love the photo of the John Deere 11 behind the John Deere A.............it brings back memories of a good friend ........an old farmer that just loved to drag old equipment like that out and use it just for old time's sake. They do just as good of a job as the new high dollar stuff...... just slower. Compared to binders and thrashing machines, and throwing bundles on a wagon and hauling it to the thrashing machine running stationary on a flat belt, these are high tech, and easy to use.

Seems that I'm about the only one who thinks this would be fun..........but I've been involved in agriculture in one capacity or another all my life, and spent countless hours at farm auctions, dragging all sorts of interesting things home. I've worked on the antique stuff....... and the new stuff.

H.W.

 

[LindaAllbritton]

I am so inspired by this post. I just drank the most amazing torpedo pilsner with brand name Beer Camp and decided that I wanted to become a beer connoisseur and make my own beer. It is 45 IBU and made with New Zealand hops. Until I drank this beer, I didn't even know what a hop was, no kidding. After a bit of studying, I can't wait to start making my own beer. Tell you what though, I'm going to drive to New Leaf market in Tallahasee, Fl and buy organic barley, hops, and yeast to start my learning process. I am stoked. Can u fellas give me some starting pointers in the home grown beer making fun? Being a lady, I'll bet I'm unique, but I can't wait to get started. . .

 

[LindaAllbritton]

Never mind the ask. I see that homebrewtalk has all the beginner info I need. Thanks!

 

[Farside]

The way I started, and many start, was with a kit. Then slowly transitioned to all grain brewing.

I've found that with each level of sophistication, your beer quality drops for a while until you sort out your system. It can be frustrating, but stick with it.

I recommend you get a couple of books. One that explains the styles and process at a basic level and another more technical guide.

When I started all grain brewing, I would make a batch of pale wort without any hops, and then make 1 gallon batches using different hop regimes and varieties. This way you get a very good handle on how hops contribute to beer.

I did the same with yeasts for similar reasons.

I would also recommend you start training your palate. Maybe get together with a small group and meet once a month to sample good commercial example of classic styles. Maybe even get your hands on a tasting kit that will help you identify flaws, and infections in your own brews.

Good luck and have fun!