atakanokan
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- Apr 21, 2013
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Hi,
I am a beginner at the learning stage of brewing. I bought a kg of barley a few week ago and malted it at home. I splitted 1 kg of barley into 10 groups and treated each group differently at some stage of the malting process.
My question is, which procedure to follow with the malted barley in hand? Do I go with the all-grain method? Or something else? A bit confused about this topic. If someone could help me I would be grateful.
Also, if there is any way to turn homemade malted barley to homemade dry malt extract, I would like to hear how its done too.
Thanks.
I am a beginner at the learning stage of brewing. I bought a kg of barley a few week ago and malted it at home. I splitted 1 kg of barley into 10 groups and treated each group differently at some stage of the malting process.
My question is, which procedure to follow with the malted barley in hand? Do I go with the all-grain method? Or something else? A bit confused about this topic. If someone could help me I would be grateful.
Also, if there is any way to turn homemade malted barley to homemade dry malt extract, I would like to hear how its done too.
Thanks.