Recent content by Bootleg_rick

I only do a 24 hour drying period for 5 pounds of barley, once I get my setup all done I'll be able to do a 50 pound bag at a time. The reason I plan this is because its hot in the summer but perfect in the winter

One very important thing I forgot. Before you kiln it put it in a dry fabric bag and shake the damn thing like your Elvis then pour it from container to container on a windy day. This gets rid of the sprouts and chaff may even dehusk it. you will want to do it after kilning but instead hit it on...

I first take my grain and rinse it to remove dirt and what not, cold water around 10 C is preferred. then i soak it for 7 hours pour off the water. Ltet it breath for 5 hours, soak it again for another 7 (this is for barley other grains may differ is different) you want to let it sit dry every...

I'm doing this in 20 gallon batches on the grain, I figure I'm only going to let it hover around the temp for alpha wrap the fermenter and let it cool to pitching temp. I don't use the iodine to see if the enzymes are done working I use it to check for starch content. I tried 156 and it didn't...

I live in Canada and we still need to figure out how the hell shipping works up here. malt is 5 bucks a pound in my town and grain is 10 bucks for 50 pounds right from my cousin. I don't mind the work of malting and I'm not paying the price for so little malt. I posted this because i want to...

So I've done maybe 6 or 7 AG mashes in the last year and I always get minimal fermentation and I could never understand why because my ABV would read 7% but I would only get 3% fermentation, I think I figured out why. The first mistake I made was oven drying, my oven only goes to 170 F and even...

thanks for the info.. will do

Now a few years ago a old freind of mine told me about a beer the ither finnish newfinlanders made and insted of useing hops they would use spruce needles or something. Well the man passed away a year ago and I've heard nothing more on the topic, anyway i was woundering if any of you nrewers...

at the time i was just useing a coffee grinder and it would be a little more broken up then really desired by most brewers i just got a new grain mill. i will have to use it on this next batch of malt im currently sprouting. would it be possible to stick the malt outside and freeze the grain so...

i should have mentioned my drying metgod is my oven ill prop the door open and have it set to 170 flip every hour or so and dry till i feal no moisture in my hand while holding it and the rootlettes fall off i also make sure the grain stays below 130 as to keep the enzymes in the best condition...

hello brewers forgive my grammar and lack of punctuation I never took linguistics class. anywho i have a question for thouse who use home malt.. ive been malting for maybe 3 months now and i always run into the trouble of half the sugars fermenting then it comeing to a halt. now ive been brewing...