I malted my own barley for experiment. But I've not used them yet. I mean bought castle malt and munton's Irish Stout LME but haven't used them too yet. First, I want to brew my own malted barley, if i make a mistake i will risk them. Because, there are not any homebrew suppliers in Uzbekistan to buy things easily. So, the barley I malted (5kg) looks like caramel amber malt from appearance. But a little lighter than it. I'd …
I want to make my own malt, but I'm a little unsure of how long I should be steeping the barley grain as different websites suggest different things. BeerSmith says to steep for 2 hours, whereas BYO suggests steeping for 8 hours. What is better to get the most out of the grain? Many thanks
If I were to grow barley, is there a known ratio for pounds of malted grain per square feet of planted crop? Edit: Someone from twitter posted this: http://www.gardensofeden.org/04%20Crop%20Yield%20Verification.htm
I've got a small bag of whole barley malt. After doing a bit of reading I'm getting conflicting information. Some say the outer hull in not edible, while others say it is fine and a good source of fiber. Take this yahoo answer for example, which indicates that unhulled wheat is the same as whole wheat. I don't think that's true, as I'm under the impression that the outer hull or chaff is not the same thing as the bran …
[Mod: distilling is normally off-topic here, however, this question could equally be about making beer, since the primary subject is mashing/sparging and spent grain, so I'm keeping this question open so long it doesn't touch on distilling.] I have been reading about the whiskey making process, but I do not make it. From what I understand, in very basic terms, a barley soup is made, and the water is drained off. This water contains enzymes etc from the barley, and …
Aside from the fact that they're two different types of grain, how do the two malted grains differ in terms of their effects in beer such as flavor, body, head, etc. when used as base malts?
Of the whiskey in a barrel, what % of it is barley? From what I understand, to make wort only 20% of spent grain is left. This leads to a figure of 80% of the grain dissolved in the wort. After the yeast is added, the wort is distilled, separating the alcohols and leaving stuff behind. Seemingly the barley that has dissolved in the wort, does not get distilled and gets left behind? What is the original ratio of water …