polishfarmer
Member
- Joined
- May 28, 2021
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So I've been malting my organic animal feed barley for about 5 days now and it seems to have stopped growing. I soaked it the 1st day for about 8 hrs then waited about 16 hrs and soaked it again for another 8 hrs and then waited 16 hrs and on the 3rd day I soaked for about 5 hrs.. but it seems to not have grown much in the past day or two.
so does this mean my barley will be undermodified? during the 2nd soak I let the water run over the grains for about 30 min or so and my stupid bathtub nozzle was barely off the cold setting and pretty warm water was coming out. and i didnt realize this until after 30 min or so. do you think the warm water stopped my grain malt?
it doesnt really smell sour yet.. it smells pretty alive but theres minimal growth. also this barley is about 2 years old or so but its been kept inside at room temp
what should I do ?
im trying to brew a munich helles 100% barley malt. i want to do a triple decoction mash. do I need to add enzymes to the wort after I finish kilning ?
I found these enzymes on amazon. https://www.amazon.com/gp/product/B01N919PIO/ref=ox_sc_act_title_1?smid=A3EB9LRCOJ90E&psc=1
this is like my 3rd time brewing beer and second time malting for beer. Although I have decent experience with sprouting grains for other reasons. it has been a while since I sprouted any grains
for being atleast 4 days in the malt should have grown more right ?
will a triple decoction fix this situation if I end up with under modified malt? or should I add some enzymes to the wort on brew day ?
so does this mean my barley will be undermodified? during the 2nd soak I let the water run over the grains for about 30 min or so and my stupid bathtub nozzle was barely off the cold setting and pretty warm water was coming out. and i didnt realize this until after 30 min or so. do you think the warm water stopped my grain malt?
it doesnt really smell sour yet.. it smells pretty alive but theres minimal growth. also this barley is about 2 years old or so but its been kept inside at room temp
what should I do ?
im trying to brew a munich helles 100% barley malt. i want to do a triple decoction mash. do I need to add enzymes to the wort after I finish kilning ?
I found these enzymes on amazon. https://www.amazon.com/gp/product/B01N919PIO/ref=ox_sc_act_title_1?smid=A3EB9LRCOJ90E&psc=1
this is like my 3rd time brewing beer and second time malting for beer. Although I have decent experience with sprouting grains for other reasons. it has been a while since I sprouted any grains
for being atleast 4 days in the malt should have grown more right ?
will a triple decoction fix this situation if I end up with under modified malt? or should I add some enzymes to the wort on brew day ?