Where Can I Get Malts, Hops & Homebrewing EquipmentsAt Genuine Price In India

[bracconiere]

Bettlenut

never tried that, did make a cola nut tincture once.....pretty good actually....

 

[sudeeshrao]

i was going to ask, sorry if i already did....how do you mash and sparge your brew?

Mashing is done in a large container on a temperature controlled stove. I use strike water in ratio 70-30 wherein 30 is kept for sparging once mashing is done from 70% strike water, I separate grain from the mash and use remaining 30% of sparge heated at the same temperature about 77°C and pour it over separated grains slowly slowly and then proceed for boiling the wort.

 

[sudeeshrao]

never tried that, did make a cola nut tincture once.....pretty good actually....

I even used bettle leaves also, pretty good tasted.

 

[bracconiere]

sparge heated at the same temperature about 77°C

whoa damn 77c is 170f...way to hot for a mash...you want 65c.....and about i'd guess, 74c sparge water.......

 

[sudeeshrao]

whoa damn 77c is 170f...way to hot for a mash...you want 65c.....and about i'd guess, 74c sparge water.......

Okay, will try that also. Thanks for information.

 

[bracconiere]

Okay, will try that also. Thanks for information.

i'm sorry i'm the only one helping you....most people here know how to brew better then me! i'm just the only the one that took the initiative to malt my own back in 2016 for just this sort of catastrophe.......

 

[madscientist451]

Damn, you've got quite good infra and space, I wish I had that too, my space is limited to my 50sq ft Kitchen only with home utensils to use.

I generally use a blender to mill my malt. About to prepare a DIY mill for crushing grains.

Since you have limited space, you can save yourself a step by not drying your grains.
I've never done it, but its my understanding that you can use grains for brewing right after they sprout.
At that point, its called "green malt".
"Farmhouse" brewers have done it this way for centuries and there's at least one commercial brewery using green malt.
https://beerandbrewing.com/go-green-brewing-with-unkilned-malt/The subject has been discussed before here on HBT:
https://www.homebrewtalk.com/threads/can-you-use-green-malt-to-brew.263983/https://www.homebrewtalk.com/threads/using-green-malt.500805/Drying some of the malt is desirable so you can roast it for different flavor characteristics. You only need to dry it at low temperatures (below 125F?) to about 75% dry, then you can go to a higher temperature without affecting enzymes in the malt. This article gives a good explanation of how to determine your moisture content and lots of other great tips:
https://www.sprowtlabs.com/2017/02/23/how-to-malt-at-home You don't have to use all malted grains in your beer. The enzymes in barley malt can convert other starches like wheat, rye, corn or rice.
I recently did an experimental lager with 55% barley (six row) and 45% medium grain rice, which I cooked before the mash. I did an overnight BIAB mash and ended up with 90% efficiency.

 

[sudeeshrao]

i'm sorry i'm the only one helping you....most people here know how to brew better then me! i'm just the only the one that took the initiative to malt my own back in 2016 for just this sort of catastrophe.......

Thanks a lot Sir, you gave very much valuable information, will definitely apply that and notice the difference. As far as experience is concerned, in my viev, a person who can come up with even 2-3 batches of successful brews is a pro in homebrewing.

 

[sudeeshrao]

LOL, i can't tell if you're being sarcastic or not! post that in it's own thread asking it......i'm pretty sure all you'll get is LOL's


most people here know i just drink the most.....

No sarcasm at all sir, please don't take it in negative sense, Indian brewing community is not even micro but nano or more precisely pico level small, wherein most of the positive enthusiasts reside quite far and its not possible to get in touch with them often. Since you are from a place where I think brewing is a passion full hobby and majority of people love to brew their own craft especially for Christmas, New Year, Halloween Or Oktoberfest. Here the scene is entirely different, the mindset is not inclined towards creation of craft, rather than they prefer to buy readymade and consume. Moreover, we are also restricted with few types of beers which are more common styles in India and that is lager and ales only, out of that two lager is more prominent, since it has a longer shelf life.

 

[sudeeshrao]

Since you have limited space, you can save yourself a step by not drying your grains.
I've never done it, but its my understanding that you can use grains for brewing right after they sprout.
At that point, its called "green malt".
"Farmhouse" brewers have done it this way for centuries and there's at least one commercial brewery using green malt.
https://beerandbrewing.com/go-green-brewing-with-unkilned-malt/The subject has been discussed before here on HBT:
https://www.homebrewtalk.com/threads/can-you-use-green-malt-to-brew.263983/https://www.homebrewtalk.com/threads/using-green-malt.500805/Drying some of the malt is desirable so you can roast it for different flavor characteristics. You only need to dry it at low temperatures (below 125F?) to about 75% dry, then you can go to a higher temperature without affecting enzymes in the malt. This article gives a good explanation of how to determine your moisture content and lots of other great tips:
https://www.sprowtlabs.com/2017/02/23/how-to-malt-at-home You don't have to use all malted grains in your beer. The enzymes in barley malt can convert other starches like wheat, rye, corn or rice.
I recently did an experimental lager with 55% barley (six row) and 45% medium grain rice, which I cooked before the mash. I did an overnight BIAB mash and ended up with 90% efficiency.

Thanks dear for sharing this info, I saw a video on YouTube regarding such style but never tried in. Will try one and tell you how it turned up. Thanks again.

 

[sudeeshrao]

Since you have limited space, you can save yourself a step by not drying your grains.
I've never done it, but its my understanding that you can use grains for brewing right after they sprout.
At that point, its called "green malt".
"Farmhouse" brewers have done it this way for centuries and there's at least one commercial brewery using green malt.
https://beerandbrewing.com/go-green-brewing-with-unkilned-malt/The subject has been discussed before here on HBT:
https://www.homebrewtalk.com/threads/can-you-use-green-malt-to-brew.263983/https://www.homebrewtalk.com/threads/using-green-malt.500805/Drying some of the malt is desirable so you can roast it for different flavor characteristics. You only need to dry it at low temperatures (below 125F?) to about 75% dry, then you can go to a higher temperature without affecting enzymes in the malt. This article gives a good explanation of how to determine your moisture content and lots of other great tips:
https://www.sprowtlabs.com/2017/02/23/how-to-malt-at-home You don't have to use all malted grains in your beer. The enzymes in barley malt can convert other starches like wheat, rye, corn or rice.
I recently did an experimental lager with 55% barley (six row) and 45% medium grain rice, which I cooked before the mash. I did an overnight BIAB mash and ended up with 90% efficiency.

WOW!!!!

 

[bracconiere]

2-3 batches of successful brews is a pro in homebrewing.

lol, well i've been brewing a 10 gallon batch once a week since 2005, and malting my own since 2016.....(but i just make alcoholic grain based liquid, with some hops...most people here know my 'style'....CHEAP! )

 

[bracconiere]

I've never done it, but its my understanding that you can use grains for brewing right after they sprout.

i tried that a LONG time ago...don't remember what went wrong, sparge, or conversion.. but it didn't work for me, maybe i did it wrong...

 

[jdpat]

Hi All,

As mentioned in the subject, I am a resident of India and a beer enthusiast, I need to know from where can I get good quality malts, hops and brewing equipments at genuine price in India. Please help me with the same.

Thanks

i have very good experience with Brewof.com, they have wide range of hops, malts, yeast and other products.

 

[jdpat]

Hi Gaurav,

Am a home brewer with some expertise in brewing (wine, mead, gruits and beer) and I am very well aware about brewof and arishtam. Arishtam is good in price segment but the options are limited, whereas brewof seemed pricey but again with less options, even their recipe kits are having single hops (60 min addition, mainly for bittering). Thanks for confirming others, let me just go through the same.

As of now am restricted to DIY malting of Barley & Wheat, and my main bittering agent is orange peel and bay leaves. Moreover, aside to this am also doing fruit liqueurs, with ABV of good 10% V/V. What about you?

Hi sudeesh

I have compare prices from both and brewof.com prices are lower. also they increased lots of new things. check it out

 

[adibeer]

There are many companies which are offering malt extract (both LME and DME). You can find such companies through Indiamart or other B2B websites. The main problem is these companies will not generally sell to individuals and they have a minimum order of 100 kg or full barrel, etc. They also ask for GST number which is mandatory for the seller but not the buyer. If you do a group buy this may be an option. Otherwise, it is easier to malt your own grains. Another problem is availability of barley. In the market generally the barley sold is the dehulled 'pearl' variety. This will not sprout. If you soak it in water it will simply rot.

Coming to hops, currently the only option is to buy hops from the sites that are already mentioned above. I bought 1 kg of hop extract (10:1 as the seller mentioned) from a herbal extract company from Delhi and I am experimenting with it. Very strangely, there is very little information online about this 10:1 extract.

Overall, the scene in our country is not very nice for homebrewers. Hope some startups fill this void soon.