And some more experience with malting of base grains to brew with.
You people call yourself brewers?!
Yes, brewers.... not maltsters.
That's like criticising a chef for not killing a cow.
Great to see infinitee looking out of the "square"
I suggest that the majority are just fermentation assistants who are generally happy with the status quo of she'il be right mate, I know all that stuff give me a can/bag of malt and some dried yeast and I will call myself a brewer.
There is of course a bigger picture here. As stated before many, many farmers have their barley rejected for malting purely because they do not know the buyer well enough, suggestive that there is alot of malting grade barley going to feed-lot.
To make things worse, a hell of alot of MALTED barley also goes to feed-lot due to over-production and also FRESHNESS.
Considering that all the imported malts in Australia have sailed at sea for at least three months, one needs to consider just how fresh the product is and also if the same but fresher product can be produced simply and more cheaply right there at home?
food for thought
cheers
Darren
That is what I'm wondering about mostly: Value for dollar.
I want to produce the finest and freshest of beverages possible.
And I also want to be able to do it from the home/farm, without relying on corporate suppliers.
Is that ok?
but if you were gonna brew with a large amount of feed grain a decoction mash may be a good idea? This type of mashing was originally came up with to handle less than ideal grain or so im led to believe? It would certainly be an interesting experiment.
There is of course a bigger picture here. As stated before many, many farmers have their barley rejected for malting purely because they do not know the buyer well enough, suggestive that there is alot of malting grade barley going to feed-lot.
To make things worse, a hell of alot of MALTED barley also goes to feed-lot due to over-production and also FRESHNESS.
cheers
Darren
Just a quick thought, How does crop date equate to malting date ? I have spec sheets that only mention crop date not malting date ? So it looks like you can keep barley for some years then malt it and it becomes the fresh maltings.
Please, correct me if I am wrong here, but I believe many farmers sell only a portion of their immediate crop - depending on price and demand, and store grain in large silo's > 1000 ton per silo in banks of many silo's. The Silo's provide time to buffer demand / prices and maximise sale price and other economic considerations. So even local grain may not be provided to market immediately.
ROADTRIP!!!!!i will offer for you to come and sit on the header, truck it to the silo, see the testing and transfer it to the bin.
Kleiny
But others just confirmed their ignorance about the base of the subject
I want to produce the finest and freshest of beverages possible.
And I also want to be able to do it from the home/farm, without relying on corporate suppliers.
to summerizefeed grain hasnt been malted. hence unless your going to malt it yourself, its unsuitable.
thats why we dont use it
edit: the maltsters job is to malt grain so we get the variations of grain and hence so many grain types (base, crystal, specialty etc). this also modifies the grain so its easier to brew with. I doubt they go to the expense of doing this, just to feed it to animals.
also there are grades of grain. malting companies only take specific grades of grain.
If perfectly fine and a great goal to work towards if you want to do that. just be aware of some of the issues raised here.Is that ok?
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