vendo o vídeo no final de 2022, com toda certeza pela época esse cara sabe muito a respeito, visto que na época os caseiros não se tinha muito acesso aos insumos, apenas os europeus e norte americanos tinha essa facilidade.
Before or after drying the malt in the oven you could treat the malt with a small sulphur fire.. The sulphurfumes will kill all bacteria. All the big malteries do that even when they deny it, because this process step is not mentioned in their operation permit for obvious reasons....
Thanks for the tutorial. I just malted 2kg of wheat for making a very small batch of beer. I can't leave it in the oven for 30h though... I will probably do it "faster" in a few hours at higher temperature.
Excellent! Looking to make some for an addition to home baked bread. As a flour and/or as a whole, soaked grain. I have some Tasmanian wheat grain that needs another use.
Hi Mate! Couple questions.. - Have you skipped the malt washing between sprouting and drying? Wouldn't this add more moisture to the malt? - Do you have any good 100% wheat beer recipes that we could experiment? Thanks for this video, it really kicked our project forward. Skål! - Sebastian / Finland
I see you never got an answer. I had the same question. I think he avoided it. However, he was clear about washing repeatedly. Organisms grow within the matrix so a good washing would help and would also remove many sprouts. I think we want washed malt with few sprouts at every point up until drying and or toasting. The drying toasting temp for a good Munich or Crystal low lavibond would do little to remove the micro organisms grown during the later stages of the malt.
If you tie the wheat in thin cloth instead of keeping them in a tray and sprinkle water for 3 days. keep the wheat in a dark place and they sprout in 8 hrs.
Cara, eu assisti esse vídeo logo que saiu. Sempre me deu vontade de fazer o mesmo. Pois bem, ano passado fiquei sabendo que os vizinhos dos meus pais em Erechim - RS estavam plantando cevada. Pedi pro meu velho dar uma olhada se conseguia comprar uns 5 kg para eu fazer umas experiencias em casa. No fim ganhamos uns 50 kg de cevada. Ontem recebi uns 10 kg aqui em Floripa. Vou me programar para semana que vem iniciar meus testes de malteação caseira e certamente esse vídeo vai voltar para as minhas referências. Valeu Kurt!
É muito pouco starter não? Eu faço starter de 3 a 4 L para mosto de 1.040 para 50 litros de breja e ainda acho que é pouco levedura para fermentar 50L a 1.050!!!
can this be used for converting other grain starches to sugar from mashing for beer or distilling?if so how much is used per pound of grain for conversion?
Bom Dia. Bela iniciativa fazer o vídeo, muito bem explicado, ajuda bastante a tirar duvidas como as que eu tenho. Já pensou em fazer o mesmo processo para propagar mas ao invés de propagar a quantidade certa para sua leva propagar uma quantidade maior e na próxima leva propagar a partir do que você guardou e não do fermento seco? Outra duvida é que você usou um pouco de mosto grande parte dos videos usam DME que acaba sendo um valor quase do fermento o DME, em que momento você coletou esse mosto, penso que você deve ter transportado para a vasilha de fervura e separou um pouco fervendo separado correto? Obrigado
This is my favorite video about this right now. at about 9:34 or 9:35, when you say "shi*" when you drop the seed, I had to back up the video to hear it again. haha. thank you for posting this. like my comment if you are watching this in 2018. haha. I am doing research on brewing my very first batch of beer at home. :) I think I am going to start out with just buying a malt extract. But this is incredibly awesome to watch anyway. It is better than ASMR videos for me.
why isnt it efficient enough to be made into a base malt? Im currently germinating a batch of wheat malt, i was wondering if i could make beer just out of wheat? or do i need some barley?
You could keep the grains in the glass bottle after you soak them. Just rinse them with water and drain it out once or twice a day. That keeps the mold away, too, and is less work. People who sprout seeds like mung beans to eat do it that way. It works fine.
