sandybits
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Out of curiosity I have attempted malting some barley.
I did a moisture test (100c for 3 hours to dry out a sample, weighing before and after)
I steeped and air rested to get a 42% moisture content.
However I only germinated for 2 days. Some of the grains had the acrospire busting out and a few I opened looked about 90%+. So I moved them to the dehydrator.
After doing some more research I think my problem was germinating at ambient, which has been mid 20's even nearly 30c. I believe this caused the fast germination.
From the best I can dig up this will result in poor quality malt. But I couldn't ascertain how it would be poor.
I am seeking advice from any maltsters on here on how it will be poor and if there is anything I can do to improve the quality, either during the rest of the malting process or whilst brewing?
I found this http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2007.tb00279.x/pdf which talks about improving poor quality barley and under-modified malt using high temperature and high humidity treatment (HH-HHT) before kilning.
As I've already started kilning I can't really try what is suggested above. However, I've got my next batch steeping and I might split it, HT-HHT one half and mash them side by side to see what happens. I also plan on germinating this next batch in my dodgy fridge which sits at about 15c.
Any advice would be tops. Although, it's not really the end of the world. It 1$1.40 worth of grain and I'm sure it will turn into beer, just not sure what sort...
I did a moisture test (100c for 3 hours to dry out a sample, weighing before and after)
I steeped and air rested to get a 42% moisture content.
However I only germinated for 2 days. Some of the grains had the acrospire busting out and a few I opened looked about 90%+. So I moved them to the dehydrator.
After doing some more research I think my problem was germinating at ambient, which has been mid 20's even nearly 30c. I believe this caused the fast germination.
From the best I can dig up this will result in poor quality malt. But I couldn't ascertain how it would be poor.
I am seeking advice from any maltsters on here on how it will be poor and if there is anything I can do to improve the quality, either during the rest of the malting process or whilst brewing?
I found this http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2007.tb00279.x/pdf which talks about improving poor quality barley and under-modified malt using high temperature and high humidity treatment (HH-HHT) before kilning.
As I've already started kilning I can't really try what is suggested above. However, I've got my next batch steeping and I might split it, HT-HHT one half and mash them side by side to see what happens. I also plan on germinating this next batch in my dodgy fridge which sits at about 15c.
Any advice would be tops. Although, it's not really the end of the world. It 1$1.40 worth of grain and I'm sure it will turn into beer, just not sure what sort...