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InvisibleCreonAntigone
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Registered: 05/30/21
Posts: 2,875
Homebrewers, how do you do your malt? * 1
    #27810401 - 06/08/22 02:30 AM (1 year, 7 months ago)

The easiest form of homebrewing is buying pre-made malt. But for those of you that malt at home, how do you do it?

I am trying to malt some rye grains I had in anticipation of making a beer. I finished soaking them in water, now I've drained out all the water and I'm going to try germinating them. I am not sure exactly how I'll be germinating - I might pour them out of the bowl so they get more airflow.

When it comes to the last stage, drying them with hot air, I'm not sure how I'll do that since I don't have any devices that can do heat at a low enough temperature.


Edited by CreonAntigone (06/08/22 03:14 AM)


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InvisibleSharaVabdas
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Registered: 03/23/22
Posts: 489
Re: Homebrewers, how do you do your malt? *DELETED* [Re: CreonAntigone]
    #27810594 - 06/08/22 08:08 AM (1 year, 7 months ago)

Post deleted by SharaVabdas

Reason for deletion: Shroomery is full of bigots and I'm leaving.


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InvisibleLizardWizard
GnomeGrower
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Registered: 01/07/15
Posts: 13,688
Loc: the parking lot
Re: Homebrewers, how do you do your malt? [Re: SharaVabdas]
    #27848849 - 07/04/22 09:36 AM (1 year, 6 months ago)

I'm currently malting some millet that I bought in strings for birds to feed on. I just rinsed them with lukewarm water several times, then I let them soak in cold water for 8 hours. After that I let them drain thoroughly, put em in a cracked lid bucket and fill the bucket with fresh water twice and mixing the grains strings in the water a bit before draining the water out again, letting it drain thoroughly again before lidding it cracked again for the next 8 hours. Did that until it sprouted, when 20-30 was sprouted I rinsed again then I laid them out on baking trays covered with wet fresh towels with banana peels strategically placed above the unsprouted sections of grain between the layers of towel, to introduce some ethylene in an effort to even out the grains germination, as germination was fairly uneven at this point. I transferred the trays outside for about 2 hours, now I will bring them back inside to rinse both grains and towel (without the banana peels, but they are rinsed too) without emptying the grains from the trays, catching any strays with a sieve, and restoring them into the trays. When the grains have sufficiently germinated, they will be kilned in my oven, first on a 50°C temp for 8 hours, then at 150° for 2 hours, to try and get a crystal like consistency in my millet malt. After kilning I will transfer to a mesh bag, rub them up a bit, then slowly drop them out before a fan to blow out the rootlets and shoots, leaving me with only the malted grain. After that I will put them in a tray and roll over them with a bottle or rolling pin, then I'll be mashing and lautering.


--------------------
The best things in life
can be smelled on one's fingers.


Edited by LizardWizard (07/04/22 09:44 AM)


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