Home Grow Malt

[makingitgood]

i put all the grains in with the beer so should i do a secondary with out grains?

 

[casebrew]

Yes, try to filter the grains out.

Anybody want to point Makingitgood to a 'how to brew' site?

MIG, here is the basic order of turning grin into beer:

Malt- that means to sprout the grain, to activate enzymes.

Mash- warm the malt in water so the enxymes convert the starchs into sugars.

Sparge- strain the grains out of the "wort"- wort should be sweet at this point.

Boil- to sterilise, blend flavors, more starch conversion.

Ferment- the yeast turns sugars into alcohol. Ferment until all bubbling stops.

Bottle- add a little bit of sugar so the yeast makes a controllable amount of CO2

Drink- You probably don't need any explanation.

 

[cross eyed]

where do you go to find how to grow barley and where to get the seeds thanks

 

[makingitgood]

so should i try and get them out of ther? or in a week take em out and put in secondary?

 

[casebrew]

I think you brewed about 4 days ago? If it was kept warm, it may have done most of it's ferementing. Strain it from one bucket to another, call it 'secondary'. You can taste it now too. Or, drink enough by straining it through your mustache to get toasted, if that is your point.
It will taste a lot like the finished product now, but be flat, and a little harsh- ageing will help that. What are your plans for bottling/kegging? Or drink it flat?

Making good beer doesn't seem to have been your point, making cheap, learning to brew, general tinkering around seeems to be your way of having fun... I'll drink to that! I would have tried your recipe years ago, if I had access to a farm full of barley!

 

[makingitgood]

ya 4 days ago, i tryed it, it dont tast like beer, it tastes sweet, not drink able, it still bubbles every now and then, so what do you think?

 

[casebrew]

Still sweet = not fermented yet. In my limited experience, temperature seems to be the most critical point for time-to-ferment. 70 degrees is a whole lot faster than 65. Where is your fermenter? Out in the equipment shed? or in your bedroom?

Did you mash the grains? boil the batch? What are you using for an air lock?

 

[makingitgood]

its a little over 70, in my bedroom