I've been following your tutorial for 3 days with barley and wheat grains and the grains have been sprouting quickly. One question though: when I open the pot with the grains, there is a stench that gets worse once I fill it with water (which also forms a little bit of foam) and drain it. It's sort of a sour, fart-like stench. I guess this is probably some sort of bacteria growing in it. Does this mean I must discard the malt or is this normal? Will I be able to brew with this malt?
Very cool. You should video the rest of the process - milling, and all grain brewing using your home made malt. I'm inspired - hope I can get barley at the co-op!
Nice video. Thanks for posting :-). I'm getting started with making my own beer at the moment so hopefully in a couple of months will be malting barley, etc.
2 row barley is a fatter grain containing more starch less protein.Protein is undesirable.thats all . The rest of the vid is perfect.Dont remove this vid . Its fabulous.
so after the barley is roasted do you mash it and mix it in the wort or what ? how does the barley get into the beer without being lumpy, or does the roasted barley get strained after the fermenting process and leaves behind the roasted flavor/smells and surgers into the beer ? curious because im just beginning to experiment with making home brews and want to make the roasted barley stout flavor beer. thanks
Thanks for the great video. Towards the end you say to say not to set the oven above 50 to preserve the enzymes and then you crank it up to 100. Can you explain that?
It took a long time to find out the process and I'm not sure of the reason why exactly, but from what I understand is That whilst the grain is still has moisture in it, going above 50 is risking destroying the ensymes that turn the starch to sugar.
the enzyme is very temp sensitive when its with water. so dry at a low temp (35-45°C) and then kiln to "set" the enzyme and make sure its dry so it doesn't start to mold at about 85°C for about an hour or more (for a pilsner malt) pale malt is normally kilned at a higher temp and also started drying earlier than pilsner malt (70-75% agrospire length)
@spiracy Hi Spiracy, thank you for the great video demonstration, I am about to go out and buy some raw barley :) can you please tell me if the final product can be used as a malt extract additive to food products for example for bagels, also when you put it in the owen what settings/programmes is the best ? fan,grill,heat, traditional heat, fan with the grill? Ours has little pictures on the settings, Thank you for your help,
cool video thanks for the tips. i live in ND and was waiting for the local 'natural food store' to order me grain and then i was like Hello...i gotta be able to figure it out. your video was kind the only DIY malt info i could find on the net.
Good job! I have access to all the free malting barley I want and have been wanting to try this. A few questions if you don't mind.. Any suggestions on how long to roast to make a base pale ale malt? What kind of efficiency do you get with your homemade malt?
Awesome. Now all I need is to plant some barley! I've heard 100-140kg sown per hectare will produce about 5-6 tons!!! definitely won't be producing on this scale, but that gives you some idea of how much return you could get. Imagine all the beer you could make from just a 10m x 10m patch (1/100th of a hectare ~ 50kg).
Can't wait, cheers for the inspiration and education!
glad to help. I'm looking forward to my next brew, since i found loads of hop plants growing near where i live :) pick loads and have lots stored in my freezer.
@spiracy Hi Spiracy, thank you for the great video demonstration, I am about to go out and buy some raw barley :) can you please tell me if the final product can be used as a malt extract additive to food products for example for bagels, also when you put it in the owen what settings/programmes is the best ? fan,grill,heat, traditional heat, fan with the grill? Ours has little pictures on the settings, Thank you for your help,
@olicarnivorous I found some rare Jet Barley that i plan to grow next spring have 250 seeds not much but a start for a seed crop. this stuff grows in poor soil so i hope all goes well. it is suggested to plant 20-25 seeds per square foot. Also black barley is said to be very good and can be found online from one to ten pound bags.
It's just my opinion. You have many people here that like your video to offset my view. I said it was so-so, meaning it's OK. I think it was fine. I got something out of it. I said "ouch" because I prefer verbal instructions over hearing Sting. Aside from that, I have a double Masters and a Doctorate, so I can assure you I'm not dumb shit (which is 2 words, not 1) Thanks and I hope to see more good vids my friend!
Thanks a lot where I am at there are no malted barley or any kind of malt. This video will help me a lot. Can you please makea video on how we make more varieties of malt such as Munich, Crystal, Pilsener, and Vienna Malts?
jnyp (2 months ago) Do the roots give an off flavor? Why are they removed? " thay have a very hight proteen content and would put a sluge on the top of your beer.
yes thay have to be dryed , you have to mill it before it can be mashed and you cant crack wet grain.
there are many types of brewing malt and lvls of toasting from very light to very dark
For beer, am I right in thinking you do not need to undertake drying and roasting, and once germinated you could just go straight to the mashing process which converts the starch to sugar? Thanks for the video. Cheers.
You basicly need to find a brewing from grain guide. it will tell you how to mash the grain into fermetable sugars. to boil off the excess water takes alot of energy and could caramelise some of the sugars and make them unfermentable, unless you can find a non boiling method of extracting the water off. I have done this once and it tasted as good as malt extract from the health shop.
I prefer to just buy malt extract from the health food store, but they didn't have any. I might ask them if they can order it for me if they have it on their distribute. It is a very tiny store.
Thanks for video. I assume you used two row barley? Do the roots give an off flavor? Why are they removed? Thanks agaon for the vid I am going to try this.
Thank you for the comments. I have just finished malting 4 kg of barley. I built a small wooden table to germinate it. Better then clogging up my house with terracotta pots.
great video. now I just need to figure out how to turn it into the gooey brown stuff
lpro4 2 weeks ago
Why do you leave the oven door slightly ajar ?
greendayRULE748 6 months ago
where do you buy raw malt
Killerchef602 6 months ago
I've been following your tutorial for 3 days with barley and wheat grains and the grains have been sprouting quickly. One question though: when I open the pot with the grains, there is a stench that gets worse once I fill it with water (which also forms a little bit of foam) and drain it. It's sort of a sour, fart-like stench. I guess this is probably some sort of bacteria growing in it. Does this mean I must discard the malt or is this normal? Will I be able to brew with this malt?
pedrogsmac 10 months ago
@pedrogsmac I have exact same problem as you ... did anyone reply to your question , or did you find out what was wrong?
QGG92 8 months ago
@QGG92 check your inbox, I replied you with a message, as it contained a link and youtube was blocking me from posting it as a comment here
pedrogsmac 8 months ago
Great video!! I am going to start this project today for the first time. Thanks you for posting this video!!!
resto3 11 months ago
This is one of the best how-to videos i've seen on this subject! Great stuff!
TGDragon15 1 year ago
so what makes different types of malted barley? what type is this?
jasper756 1 year ago
Malted Barlye kind of = Milo!!!
storm80error 1 year ago
Well made video, helped me a lot as I live in a place where you can't buy malted grains.
kevangogh 1 year ago
Very cool. You should video the rest of the process - milling, and all grain brewing using your home made malt. I'm inspired - hope I can get barley at the co-op!
DavidLaFerney 1 year ago
Nice video. Thanks for posting :-). I'm getting started with making my own beer at the moment so hopefully in a couple of months will be malting barley, etc.
hipertrofia 1 year ago
Making beer from scratch is time consuming, difficult, and expensive.
Markohoppis 1 year ago
wow. Excellent. One question. Do you repeat the steeping only 1 time within 48 hours or every 8hrs over 48 hrs?
ExploreTheRabbitHole 1 year ago
Thanks! Is this procedure for whisky also?
Probus11 1 year ago
Do you mean repeat the steeping process every 6 hours for 48 hours or once on a 6 hour interval and the next for 48 hours? Thanks for the vid.
huskiedt 1 year ago
does malted barley have anything to do with malt extract?
whalehunter321 1 year ago
This has been flagged as spam show
Great Video!!! Can you tell me how to turn it into beer now please?
lescleanup 2 years ago
great video thanks. now can you tell me how to turn it into beer please?
lescleanup 2 years ago
@lescleanup : look up all grain brewing. Its quite a complicated process, but its fun if you've got the time and money to invest into it.
duckmonsterX 2 years ago
2 row barley is a fatter grain containing more starch less protein.Protein is undesirable.thats all . The rest of the vid is perfect.Dont remove this vid . Its fabulous.
CorriganDoug 2 years ago
It was two row barley.
MsDMouse007 2 years ago
so after the barley is roasted do you mash it and mix it in the wort or what ? how does the barley get into the beer without being lumpy, or does the roasted barley get strained after the fermenting process and leaves behind the roasted flavor/smells and surgers into the beer ? curious because im just beginning to experiment with making home brews and want to make the roasted barley stout flavor beer. thanks
bluton78 2 years ago
sorry the beer was ruined due to the singing of STINK
4cClubT 2 years ago
@4cClubT hey , did your barley started to stink in the process of malting?
QGG92 8 months ago
Thanks for the great video. Towards the end you say to say not to set the oven above 50 to preserve the enzymes and then you crank it up to 100. Can you explain that?
lutrition 2 years ago
It took a long time to find out the process and I'm not sure of the reason why exactly, but from what I understand is That whilst the grain is still has moisture in it, going above 50 is risking destroying the ensymes that turn the starch to sugar.
spiracy 2 years ago
the enzyme is very temp sensitive when its with water. so dry at a low temp (35-45°C) and then kiln to "set" the enzyme and make sure its dry so it doesn't start to mold at about 85°C for about an hour or more (for a pilsner malt) pale malt is normally kilned at a higher temp and also started drying earlier than pilsner malt (70-75% agrospire length)
HomeDistiller 1 year ago
This has been flagged as spam show
@spiracy Hi Spiracy, thank you for the great video demonstration, I am about to go out and buy some raw barley :) can you please tell me if the final product can be used as a malt extract additive to food products for example for bagels, also when you put it in the owen what settings/programmes is the best ? fan,grill,heat, traditional heat, fan with the grill? Ours has little pictures on the settings, Thank you for your help,
ipartnerkingdom 1 month ago
@lutrition he clearly states to dry the grain for up to 24 hours@ 50 and then roast at 100 for 2 hours
jonnycronik 1 year ago
cool video thanks for the tips. i live in ND and was waiting for the local 'natural food store' to order me grain and then i was like Hello...i gotta be able to figure it out. your video was kind the only DIY malt info i could find on the net.
dmeckle 2 years ago
thanks very much for the video. I'm going to be trying a batch of barley wine soon.
gavinplaysbass 2 years ago
Good job! I have access to all the free malting barley I want and have been wanting to try this. A few questions if you don't mind.. Any suggestions on how long to roast to make a base pale ale malt? What kind of efficiency do you get with your homemade malt?
cdhiles 2 years ago
i would think a longer roast would make a darker roast, like a stout.
mgfurst 2 years ago
Awesome. Now all I need is to plant some barley! I've heard 100-140kg sown per hectare will produce about 5-6 tons!!! definitely won't be producing on this scale, but that gives you some idea of how much return you could get. Imagine all the beer you could make from just a 10m x 10m patch (1/100th of a hectare ~ 50kg).
Can't wait, cheers for the inspiration and education!
olicarnivorous 2 years ago
glad to help. I'm looking forward to my next brew, since i found loads of hop plants growing near where i live :) pick loads and have lots stored in my freezer.
spiracy 2 years ago
@spiracy Hi Spiracy, thank you for the great video demonstration, I am about to go out and buy some raw barley :) can you please tell me if the final product can be used as a malt extract additive to food products for example for bagels, also when you put it in the owen what settings/programmes is the best ? fan,grill,heat, traditional heat, fan with the grill? Ours has little pictures on the settings, Thank you for your help,
ipartnerkingdom 1 month ago
@olicarnivorous
i'v got about 14,000 bushels of malt grade barley in the bin at the farm. For $6 a bushel, its all yours :P
ed563 8 months ago
@olicarnivorous u can make 50 gallons
DevonHomeBrew 8 months ago
@olicarnivorous I found some rare Jet Barley that i plan to grow next spring have 250 seeds not much but a start for a seed crop. this stuff grows in poor soil so i hope all goes well. it is suggested to plant 20-25 seeds per square foot. Also black barley is said to be very good and can be found online from one to ten pound bags.
mechanicalbu11 6 months ago
Feedback: great effort, so-so video, Sting?...ouch!
steelekitten98 2 years ago
listen to the lyrics dumbshit
fireseed23 2 years ago
It's just my opinion. You have many people here that like your video to offset my view. I said it was so-so, meaning it's OK. I think it was fine. I got something out of it. I said "ouch" because I prefer verbal instructions over hearing Sting. Aside from that, I have a double Masters and a Doctorate, so I can assure you I'm not dumb shit (which is 2 words, not 1) Thanks and I hope to see more good vids my friend!
steelekitten98 2 years ago
a very nice vid good job!
Tantrum777 2 years ago
Why do the roots have to be discarded?
usertogo 2 years ago
because it would cloud the beer.
spiracy 2 years ago
Excellent video.
droot14 2 years ago
Thanks a lot where I am at there are no malted barley or any kind of malt. This video will help me a lot. Can you please makea video on how we make more varieties of malt such as Munich, Crystal, Pilsener, and Vienna Malts?
mmalrash33d 2 years ago
Wow. What a nice video. Love the music. Thanks!
Laara12 2 years ago
How much malted barley is used to brew a 5 gallon batch of beer? I see many recipes calling for 10 - 15 pounds of grain.
tarabade 2 years ago
jnyp (2 months ago) Do the roots give an off flavor? Why are they removed? " thay have a very hight proteen content and would put a sluge on the top of your beer.
yes thay have to be dryed , you have to mill it before it can be mashed and you cant crack wet grain.
there are many types of brewing malt and lvls of toasting from very light to very dark
DeminicusSCA 2 years ago
Great video man have you ever tryed to use that in making beer? How much would a 50pound bag go for at a feed store?
mgfurst 2 years ago
For beer, am I right in thinking you do not need to undertake drying and roasting, and once germinated you could just go straight to the mashing process which converts the starch to sugar? Thanks for the video. Cheers.
lotty468 2 years ago
Please make a video on how you turn that into barley malt extract syrup.
guest2424 2 years ago
You basicly need to find a brewing from grain guide. it will tell you how to mash the grain into fermetable sugars. to boil off the excess water takes alot of energy and could caramelise some of the sugars and make them unfermentable, unless you can find a non boiling method of extracting the water off. I have done this once and it tasted as good as malt extract from the health shop.
spiracy 2 years ago
I prefer to just buy malt extract from the health food store, but they didn't have any. I might ask them if they can order it for me if they have it on their distribute. It is a very tiny store.
guest2424 2 years ago
Thank you - excellent and informative
xexorz 3 years ago
Love the video, I have to try this some day.
LinuxAndBeer 3 years ago
Thanks for video. I assume you used two row barley? Do the roots give an off flavor? Why are they removed? Thanks agaon for the vid I am going to try this.
jnyp 3 years ago
An Education! Thanks for posting.
LittlePetieWheat 3 years ago
Thank you for the comments. I have just finished malting 4 kg of barley. I built a small wooden table to germinate it. Better then clogging up my house with terracotta pots.
spiracy 3 years ago
That made malting grain seem like such a pleasant experience. You Rock! If you have any post some of your brewing processes.
dmatule 3 years ago
Great video, first time i've seen it done. may have to give it a try sometime
brewyourown4life 3 years ago