homemaltster
Well-Known Member
We shared a little bit about building malting equipment a month ago in this HBT post, and now we want to share a bit more about what were doing. Our goal is to make malt and malting accessible to brewers by putting together the necessary knowledge, seeds, and equipment.
So far, weve been reviving heritage barley varieties, farming, and aggregating knowledge on malt and malting here. However, the equipment portion is how we got into all this, and where the majority of our energy goes. Weve achieved a fully functioning, automated malting machine capable of producing malts weve been really happy with.
Were currently refining iteration #7, codenamed Alatar. It should hit all of our parameters, and well be sending it out into the wild once its built and passed our tests. Well be running demonstrations for interested brew clubs and brewers, as well as offering early access to a select number of beta users. (Interested? Shoot me a PM).
From there, well be taking the feedback we get and making more tweaks to the design. Our goal is to then ramp up production and start sharing our equipment with the home brewing community.
The startup process has required us to update our brewing space into a development lab. We can now store, clean, malt, brew, ferment, and keg barley we grew ourselves. Its truly a seed to glass operation for testing our equipment and grain varieties. We wanted to share some pictures of what weve put together!
Growing
Our grain is primarily stored in a gravity wagon outside of Minneapolis. Its covered with a tarp and in an old dairy barn. Its stayed rodent free so far..
We keep a few hundred pounds in the lab for our tests. Its primarily our own grain, but weve also bought smaller quantities from a few farmers. We also have wheat, buckwheat, corn, and quinoa on hand.
Our grain is straight from the combine, so theres various junk in it like chaff, stem, and small rocks. We need to clean this out before malting, so we run it through our small seed cleaner. The grain first shakes on a screen with holes that allow barley-size objects to fall through, but scalps off larger stuff. The grain that made it past the first screen then shakes on a second screen with holes that clean out the smaller bits, but barley cant fall through. All the barley-size items then fall down a chute with air blowing up it. The lighter items are separated off, and the fully mature barley ends up in one place.
You dont need a seed cleaner to malt at home. We need a cleaner only because of the quantity we deal with. If you grow your own grain, you can use a fan to winnow it to similar effect.
We also plan to sell clean, high quality grain alongside our malting systems. We hope farms and home brew stores will start offering grain down the road as well, and well work to make sure this has been cleaned.
So far, weve been reviving heritage barley varieties, farming, and aggregating knowledge on malt and malting here. However, the equipment portion is how we got into all this, and where the majority of our energy goes. Weve achieved a fully functioning, automated malting machine capable of producing malts weve been really happy with.
Were currently refining iteration #7, codenamed Alatar. It should hit all of our parameters, and well be sending it out into the wild once its built and passed our tests. Well be running demonstrations for interested brew clubs and brewers, as well as offering early access to a select number of beta users. (Interested? Shoot me a PM).
From there, well be taking the feedback we get and making more tweaks to the design. Our goal is to then ramp up production and start sharing our equipment with the home brewing community.
The startup process has required us to update our brewing space into a development lab. We can now store, clean, malt, brew, ferment, and keg barley we grew ourselves. Its truly a seed to glass operation for testing our equipment and grain varieties. We wanted to share some pictures of what weve put together!
Growing
Our grain is primarily stored in a gravity wagon outside of Minneapolis. Its covered with a tarp and in an old dairy barn. Its stayed rodent free so far..
We keep a few hundred pounds in the lab for our tests. Its primarily our own grain, but weve also bought smaller quantities from a few farmers. We also have wheat, buckwheat, corn, and quinoa on hand.
Our grain is straight from the combine, so theres various junk in it like chaff, stem, and small rocks. We need to clean this out before malting, so we run it through our small seed cleaner. The grain first shakes on a screen with holes that allow barley-size objects to fall through, but scalps off larger stuff. The grain that made it past the first screen then shakes on a second screen with holes that clean out the smaller bits, but barley cant fall through. All the barley-size items then fall down a chute with air blowing up it. The lighter items are separated off, and the fully mature barley ends up in one place.
You dont need a seed cleaner to malt at home. We need a cleaner only because of the quantity we deal with. If you grow your own grain, you can use a fan to winnow it to similar effect.
We also plan to sell clean, high quality grain alongside our malting systems. We hope farms and home brew stores will start offering grain down the road as well, and well work to make sure this has been cleaned.