Owly055
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- Feb 28, 2014
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I found the foundation for my malt kilning drum in the form of two inexpensive 2 quart sauce pans from Family Dollar @ $7 each. About 7.25" OD. My criteria was for something under 8" diameter which is my approximate space. They have that disgusting material on the inside of them.... teflon or "teflon II"........... I just absolutely loath the stuff and use only cast iron or stainless steel, but it shouldn't matter here. I cut the two of them off about 1.5" tall, and will drill a 3/4" diameter hole centered in each one on the lathe. One end will have a 3/4" hub bolted to it. The two will be connected together by 3 threaded rods out near the edge. There will be a center plate that will bolt to the opposite end with a 3/4" hole in it. A 3/4" shaft will span the width, and have a piece of 6MM key stock pressed into a hole in one end, the other end turned down to drop into the rotisserie bracket on the non driven end. To fill it, the plate will be removed, then bolted back on... same to remove it. The entirety will be wrapped with suitable screen, drawn down tightly using double wrap industrial band clamps. You draw them up tight with a special tool (which I have), then bend the cut end over. Very powerful clamps.
I intend to cut an opening in one side of the oven where the control system is, and cover it with a removable aluminum plate. Rather than adding switches, I'll probably wire the roto to run with the convection fan. Eventually I'll probably add an STC 1000 temp controller right on the side.
This spawning all kinds of ideas for a single stand alone machine that will soak, sprout, dry, and kiln...... a "Pico Malt" if you will. Imagine a machine you could program with your smart phone. Using the built in scale, you'd record your initial weight for future dryness reference. The drying and kilning profile would be programmable. you'd have to visually examine the condition of the grain during the soaking and sprouting stage, but after that you could specify the drying and kilning temp, time, and moisture curves to achieve a precise result.
H.W.
I intend to cut an opening in one side of the oven where the control system is, and cover it with a removable aluminum plate. Rather than adding switches, I'll probably wire the roto to run with the convection fan. Eventually I'll probably add an STC 1000 temp controller right on the side.
This spawning all kinds of ideas for a single stand alone machine that will soak, sprout, dry, and kiln...... a "Pico Malt" if you will. Imagine a machine you could program with your smart phone. Using the built in scale, you'd record your initial weight for future dryness reference. The drying and kilning profile would be programmable. you'd have to visually examine the condition of the grain during the soaking and sprouting stage, but after that you could specify the drying and kilning temp, time, and moisture curves to achieve a precise result.
H.W.