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OfflineHorsewithnoname
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Homemade malt extract because what you bought was not malt extract but malted barley in some form TEK * 2
    #28281785 - 04/17/23 09:04 AM (9 months, 6 days ago)

So you live in a country where malt extract isn't easily available and you confused malted barley flour (or some other form) for it and ended up with agar plates full of sediment even after filtering?

Fear not, we've been multiple people to make that mistake.

The good news is that you can make your own malt extract for agar media relatively easily. The only extra thing you might need are coffee filters (or something similar).

I asked ChatGPT how to go about it and this is what it said:

Quote:



Malted Barley Extract: Sediment-Free

Model: GPT-4

How do I turn malted barley flour into malt extract that won't produce much sediment when mixed with water?

To make a malt extract from malted barley flour with minimal sediment, you can follow these steps:
  • Measure your malted barley flour: For this process, you can use a ratio of 1:4 (1 part malted barley flour to 4 parts water). The exact amount of malt extract you need depends on your recipe, but these ratios will help you scale up or down.

  • Mix with cold water: In a large pot, slowly add the malted barley flour to cold water while stirring constantly. Make sure there are no lumps or clumps. Using cold water will help reduce the chances of sediment forming.

  • Heat the mixture: Gradually heat the mixture over low to medium heat, stirring constantly to ensure even heating and to prevent the flour from settling at the bottom of the pot. Do not allow the mixture to boil, as this can cause sediment to form.

  • Maintain the temperature: Once the mixture reaches a temperature of 150-160°F (65-70°C), maintain this temperature for 30-60 minutes. This will allow the enzymes in the malted barley flour to break down the starches into fermentable sugars. Stir the mixture occasionally to prevent sediment from forming.

  • Cool the mixture: After the starch conversion is complete, remove the pot from the heat and allow the mixture to cool down to room temperature. The cooler temperature will help any remaining sediment to settle at the bottom of the pot.

  • Filter the liquid: To remove the sediment, carefully pour the liquid through a fine mesh strainer, cheesecloth, or coffee filter placed over a clean container. This will help you separate the liquid malt extract from any remaining sediment. Be patient during this step, as it may take some time for the liquid to pass through the filter.

  • Optional - reduce the liquid: If you want a more concentrated malt extract, you can return the filtered liquid to the pot and gently simmer it over low heat until it reaches your desired consistency. Be sure to stir frequently to prevent scorching.

  • Cool and store: Once you have achieved the desired consistency, allow the malt extract to cool to room temperature. Then, transfer it to an airtight container for storage. You can store the malt extract in the refrigerator for up to several weeks or freeze it for longer-term storage.

  • When using your homemade malt extract, remember to mix it well with water to ensure proper dissolution and minimal sediment formation. It's also a good idea to use a fine mesh strainer or cheesecloth when transferring the mixture to your fermenting vessel to catch any remaining sediment.

    By following these steps, you can create a malt extract from malted barley flour that produces minimal sediment when mixed with water, making it a suitable ingredient for brewing or other culinary applications.





  • I recently did that with 50ml of malted barley flour and this is what I got:

    The malt extract before being reduced to a thick syrup:


    Here is the agar media I made with it:


    Here are some no pour plates made with that agar media (notice how clear they are, no sediment):


    And finally, here is some myc growing in one of those no-pour plates:


    (This is probably mostly oriented to people in European countries where malt extract isn't easily available. For example, in France and Germany malted barley flour is more readily available because it can be used for baking and making bread like baguettes havea more reddish crust)


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    OfflineThrowaway
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    Re: Homemade malt extract because what you bought was not malt extract but malted barley in some form TEK [Re: Horsewithnoname] * 2
        #28281792 - 04/17/23 09:12 AM (9 months, 6 days ago)

    Quote:

    Horsewithnoname said:
    European countries where malt extract isn't easily available. For example, in France and Germany



    Have you checked websites specialized in home (beer) brewing? The stuff is all over the place here in the Netherlands.

    Nice writeup nonetheless! I'd be weary of using ChatGPT for specialized things like this. It's a language model - meaning it's made to convince you it knows its stuff while not actually knowing the facts. It just guesses the next word that seems most likely in the sentence/reply, and does so very accurately.


    Edited by Throwaway (04/17/23 09:16 AM)


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    OfflineHorsewithnoname
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    Re: Homemade malt extract because what you bought was not malt extract but malted barley in some form TEK [Re: Throwaway]
        #28281829 - 04/17/23 09:35 AM (9 months, 6 days ago)

    Quote:

    Throwaway said:
    Have you checked websites specialized in home (beer) brewing? The stuff is all over the place here in the Netherlands.





    When I figured that out I'd already bought the wrong thing lol. So I just didn't want to buy yet another thing if I could avoid it.

    Quote:

    Throwaway said:
    Nice writeup nonetheless! I'd be weary of using ChatGPT for specialized things like this. It's a language model - meaning it's made to convince you it knows its stuff while not actually knowing the facts. It just guesses the next word that seems most likely in the sentence/reply, and does so very accurately.




    Indeed! I originally I looked around for actual write-ups on the process but felt lazy about rewriting it myself lol. I also wanted to test ChatGPT v4, so I asked it about how to make malt extract and the result was pretty close to the write ups done by actual people!

    But yeah, you can't really trust it too much. On the other hand, I feel like specialized things are where ChatGPT shines, more than generic questions. I've used it to learn new programming frameworks with great success. It doesn't have to be perfect to be a useful buddy to ask questions, even if he sometimes speaks out of its ass lol.


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    Offlinersssk
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    Registered: 04/11/23
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    Re: Homemade malt extract because what you bought was not malt extract but malted barley in some form TEK [Re: Horsewithnoname] * 1
        #28283061 - 04/18/23 02:13 AM (9 months, 6 days ago)

    Beer homebrewer here :smile:
    Nice solution:thumbup:
    Chatgpt got it quite right, you need to soak crushed barley malt for 60mins at 64°-68°C. I would avoid pulverising malt as it tends to clump together, crushing them open is better option (I mill barley on 0.8mm setting).
    Cheese cloth is a good solution to straining and to get most of nutrients out of grain I would advise you to pour some 75°-85°C water over strained grain. Expect you grain nutrient efficency to be around 65-80% compared to DME for same volume.
    For example my brew efficiency is around 77%, 12kg of barley malt to 55l water gives me gravity reading 1.052, for sam amount I would use
    9.24kg DME. Hope this helps a little :smile:

    Has anyone tried to use barley malt for grain spawn?


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