How do you increase the wort gravity

[bracconiere]

Read post no 28^^
And I didn't get that slave master thing.

the husk is what the acrospire grows under? with wheat i guess it just falls off normally or something... not helping you make high ABV beer i know, but i'm dissapointed the reason i haven't heard from you is the barley didn't work out...


slave master i.e. people using things that give people a feeling to get them to worship, let them control their thoughts, and be willing to obey and think what they tell them too... an unfortunate truth.... Thank GOD i got beer to drink!!!

it's getting late here, i don't want the goon squad/gestapo kicking in my door for wrong think.....

 

[BrewingWisdom]

the husk is what the acrospire grows under? with wheat i guess it just falls off normally or something... not helping you make high ABV beer i know, but i'm dissapointed the reason i haven't heard from you is the barley didn't work out...


slave master i.e. people using things that give people a feeling to get them to worship, let them control their thoughts, and be willing to obey and think what they tell them too... an unfortunate truth.... Thank GOD i got beer to drink!!!

it's getting late here, i don't want the goon squad/gestapo kicking in my door for wrong think.....

Attaching two pics. One is with hull and the other is without hull. I tried with both but it didn't sprout.

 

[bracconiere]

well the top pic looks like pearl barley, which won't sprout....the bottom pic, looks good...but like it got it's ass kicked? and really, i'd be concerned with what looks like mold on pic 2.....alflatoxin is bad news....

i know people hate me tagging them, but @grampamark would have to confirm or deny if that whole barley looks like the sub standard stuff it does to me? i don't even get barley for chickens that looks like that? (they charge me $23USD for 50lbs, but...)

and also, did you go out looking for 2-row? because that's what that looks more like to me? 6-row works fine for brewing, if not better enzymaticaly anyway.....

 

[BrewingWisdom]

well the top pic looks like pearl barley, which won't sprout....the bottom pic, looks good...but like it got it's ass kicked? and really, i'd be concerned with what looks like mold on pic 2.....alflatoxin is bad news....

i know people hate me tagging them, but @grampamark would have to confirm or deny if that whole barley looks like the sub standard stuff it does to me? i don't even get barley for chickens that looks like that? (they charge me $23USD for 50lbs, but...)

and also, did you go out looking for 2-row? because that's what that looks more like to me? 6-row works fine for brewing, if not better enzymaticaly anyway.....

Those pics are not mine bro. I took them from the google search to let you know what I am talking about. The below pic is mine now look and decide. It's not pearl barley because I am sure it has the outer bran. Hull is the thing which is inedible and husk is the other layer which is edible and contains the most fiber(correct me if I am wrong)

 

[bracconiere]

Those pics are not mine bro. I took them from the google search to let you know what I am talking about. The below pic is mine now look and decide. It's not pearl barley because I am sure it has the outer bran. Hull is the thing which is inedible and husk is the other layer which is edible and contains the most fiber(correct me if I am wrong)

maybe not pearled, but won't sprout.....i've tried sprouting brown rice before myself.....i'm too poor to afford 'AA' batteries, and the cheap ass camera i have from 2009 drains them too quick....otherwise i'd show you my dry barley.....

 

[Brewdog80]

Sparge more is wrong. You sparge with set volume for your brew, Too much water will reduce your gravity, and will introduce way too many flavors that make your beer taste like poo. Increase grain to a limit. And boil longer.

 

[pvtpublic]

Sparge more is wrong. You sparge with set volume for your brew, Too much water will reduce your gravity, and will introduce way too many flavors that make your beer taste like poo. Increase grain to a limit. And boil longer.

Well, yes and no. To increase gravity, I agree. But to sparge with a set volume for the brew, I disagree, but for a different reason. If your efficiency is low, yes you'll start extracting flavors and tannins from the husk that you wouldn't want. If your efficiency is high, run off more and blend to hit your numbers, then pressure can the leftovers for starter wort.

Honestly, to fix it on the go, DME is your answer. Or boil a little longer, depending on how far off you are. If you boil hard for an extended period of time, you could wind up with some kettle carmelization. Unless you're doing a schilling, or wee heavy, it may not render flavors complimentary to what you're aiming for.

Don't forget your math! Your gravity is your points per gallon. IE, if you're planning a SG of 1065, with 5 gallons you should have 65x5=325 gravity points. So if your preboil volume is 6 gallons your gravity should be 325÷6=54 or 1054. Last time I checked, DME is 46 points per pound.

 

[Brewdog80]

Really? DmE? Not in my beer. Would just rather use a pound of table sugar. And caramelized is just what you have with all the canned wort. Just boil longer.... best and easiest answer. But what do I know, I just brew 8% and under beers...

 

[pvtpublic]

The DME won't thin the beer out like sugar will if it's a big enough adjustment. If it's a small adjustment you wouldn't even noticed it in the final beer anyway. Canning wort won't caramelize it because the wort isn't directly exposed to the heat source as it would be in the kettle.

 

[bracconiere]

The DME won't thin the beer out like sugar will if it's a big enough adjustment. If it's a small adjustment you wouldn't even noticed it in the final beer anyway. Canning wort won't caramelize it because the wort isn't directly exposed to the heat source as it would be in the kettle.

i see i need to remind everyone, think along the lines of 1920's america here.....maybe malt syrup could be got in pakistan as a sweetner? not sure though?

 

[pvtpublic]

i see i need to remind everyone, think along the lines of 1920's america here.....maybe malt syrup could be got in pakistan as a sweetner? not sure though?

Or a malt soda

 

[bracconiere]

Or a malt soda

that would be a good one, instead of adding sugar to NA beer and refermenting it....

 

[pvtpublic]

Right?! Just add a pinch of yeast, and viola! No racking or bottling required!

 

[bracconiere]

lol

 

[pvtpublic]

The yeast  arouses itself!

 

[bracconiere]

The yeast  arouses itself!

thankfully it's wine and not beer, i'd hate to see that used as a blow off tube....

 

[BrewingWisdom]

i see i need to remind everyone, think along the lines of 1920's america here.....maybe malt syrup could be got in pakistan as a sweetner? not sure though?

Here barely is mostly used for porridge or in some cuisines. Or perhaps for animal fodder as well.

 

[bracconiere]

Or perhaps for animal fodder as well.

that's what i use for malting?

 

[BrewingWisdom]

Or a malt soda

We have none alcoholic malts hers. But adding yeast won't make it a good beer.

 

[BrewingWisdom]

that's what i use for malting?

Then you have a different strain or species.
Here it's a hard nutt to crack.

 

[bracconiere]

Then you have a different strain or species.
Here it's a hard nutt to crack.

well with my grain mill, it's hard to crack before it's malted too?

have you tried a feed store? i see a lot in "malt-on"

https://www.google.com/search?q=Mul...2!2m1!1e1!2m1!1e2!2m1!1e3!3sIAE,lf:1,lf_ui:10

 

[BrewingWisdom]

well with my grain mill, it's hard to crack before it's malted too?

have you tried a feed store? i see a lot in "malt-on"

https://www.google.com/search?q=Mul...2!2m1!1e1!2m1!1e2!2m1!1e3!3sIAE,lf:1,lf_ui:10

Lol by "hard nutt to crack " I mean it didn't sprout. No issues in milling it.
Ok one last time I will try feed stores in my city, maybe they sell a different variety of barley.
The feed stores in your link are some 5 hours drive from where I live