Good day,
To all of you!
Ok
My malt is nearly done, although some shutes are long enough,
The MAJORITY are not, see pics below!
I’m sure now, you are feeling the heat I was talking about,
As the corn malts, it will kick out some heat!
So I need to be VERY clear on this:
I does not matter where the corn is in the bowl ( top , bottom, left, whatever )
It will malt regardless , BUT, we need to turn to evenly disperse moisture, but more
Importantly , disperse HEAT! This is bad you guys, allows mold to grow, and other nasties,
So when you are turning your corn ( malt ) MAKE SURE YOU ARE TURNING IT ( ALL ).
Every kernel need to move, if not mold WILL grow, and we don’t want this! Just pay close
Attention to turning it all, and like I said does not matter where corn is, just that heat has been released
And fresh cooler air replaced. Turn it a bunch if you have to.
Ok
Back to malt:
As you see in the pics ( below ) mine is doing great , and you’ll see the
Dreaded corn clinging to the towel! Lol ( I actually LOVE it, just tells me the
Corn is happy, and GROWING!
J Dot
( ps: if you malt is not as far along as mine, no worries, just keep at it,
Until it is! ) this time was FASTER, for me, than last time, or simply different
Corn, different grow rate? Or hotter here now? Who knows! But hey, we have MALT! )
Pics:
Malting Corn!
Moderator: Site Moderator
Re: Malting rig build!
Hello again,
I wanted to touch base on GREEN MALT!
There are benefits and restrictions.some I placed below:
1) the roots and shutes can cause off or bitter flavor
( this is called for in several recipes )
( mostly done with rye, barley, wheat, etc. not much about corn! )
2) no way to remove roots and stems without drying first,
( even DRY malt is considered GREEN until Kilned or toasted )
3) dry without ( roasting or kiln drying ) to remove stems and roots.
( can be used immediately, not good to store )
4) malting with GREEN malt require a PROTIEN REST, or your beer
Will be cloudy.
5) among other things ( people mention an ALL GRAIN mash using ONLY MALT )
Hmmmmmm!
These are some items to think about, how you want to use your malt!
So you have some choices, either use as is ( when it’s ready ) or dry to remove ( roots and stems )
Or go all the way and toast! ( for storing and taste ).
Now there are a couple more options as stated above ( or earlier in the post )
About CRYSTAL MALT, and STEWED MALT. These involve ( starch conversion to sugar )
Involves bringing green malt to mashing temps, to allow SOME of the conversion to take place
In the malt grain, making it sweeter and more fermentable! Now again, this is all new
To me,
But feel free to research this method, if it interests you?
Or if someone has more info on any items above,
We’d love to learn!
I found one brewery that applied for a patent on mash production with green malt,
They talk about it in the article below.
J Dot
( just keep turning your malt for now, I will post drying procedure tomorrow. , with a video )
I posted a few pics of some things you might want to read
I wanted to touch base on GREEN MALT!
There are benefits and restrictions.some I placed below:
1) the roots and shutes can cause off or bitter flavor
( this is called for in several recipes )
( mostly done with rye, barley, wheat, etc. not much about corn! )
2) no way to remove roots and stems without drying first,
( even DRY malt is considered GREEN until Kilned or toasted )
3) dry without ( roasting or kiln drying ) to remove stems and roots.
( can be used immediately, not good to store )
4) malting with GREEN malt require a PROTIEN REST, or your beer
Will be cloudy.
5) among other things ( people mention an ALL GRAIN mash using ONLY MALT )
Hmmmmmm!
These are some items to think about, how you want to use your malt!
So you have some choices, either use as is ( when it’s ready ) or dry to remove ( roots and stems )
Or go all the way and toast! ( for storing and taste ).
Now there are a couple more options as stated above ( or earlier in the post )
About CRYSTAL MALT, and STEWED MALT. These involve ( starch conversion to sugar )
Involves bringing green malt to mashing temps, to allow SOME of the conversion to take place
In the malt grain, making it sweeter and more fermentable! Now again, this is all new
To me,
But feel free to research this method, if it interests you?
Or if someone has more info on any items above,
We’d love to learn!
I found one brewery that applied for a patent on mash production with green malt,
They talk about it in the article below.
J Dot
( just keep turning your malt for now, I will post drying procedure tomorrow. , with a video )
I posted a few pics of some things you might want to read
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Re: Malting rig build!
Ok
In my research I came across a VERY VALUABLE, post
I know know a LOT more, and have a better understanding
Of the malt, malting, enzyme, starch, conversions, temps,
Crystal malt procedure, and MUCH MORE!
J Dot
Worth reading
Here is the link:
http://mosquitobytes.com/Den/Beer/Hmbrewing/Malt.html
Here is an excerpt ( or 2 )
In my research I came across a VERY VALUABLE, post
I know know a LOT more, and have a better understanding
Of the malt, malting, enzyme, starch, conversions, temps,
Crystal malt procedure, and MUCH MORE!
J Dot
Worth reading
Here is the link:
http://mosquitobytes.com/Den/Beer/Hmbrewing/Malt.html
Here is an excerpt ( or 2 )
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Re: Malting rig build!
Hello everyone,
I hope you had , or are having a great day!
Mine just ended ( payed work shift ) now dad duties!
But I enjoy every minute with my kids!
I have a few minutes, before I have to start my errands for today!
The Malt:
Ok
If everything went well or is going well, you should be done with
The germination process ( or getting close ) .
My malt is done, as majority are 3/4 to full length of kernels ( shutes ),
( see pics below )
( if you’re not there yet, no worries, this is not a race, just let Mother Nature,
( with a hand for YOU ) do it’s thing! Some are late bloomers, is what it is! I say!
Ok,
The NEXT STEP, we want to take is initial drying of the malt.
You will need :
1) some sort of box, pan, cookie sheet, etc. we can coat with tin foil,
And lay out grains out in a thin layer ( maybe 2 or 3 pans ) whatever it takes to
Get a nice thin layer, across the pan/s.
2) a Fan or fans, to gently blow fresh dry air across the grain to expedite drying!
( around 24 hours indoors with a/c helping reduce humidity )
( NOTE: this can also be done outside in the sun! )
( where I live, TOOOOOOOOOO many critters, to deal with )
You will want to stir a couple times to insure proper drying
We want the kernels dry to the touch, and the roots dried up and shriveled!
Once satisfied corn is dry enough, we will toast/kiln the malt!
( corn should be dry enough , that if you grab a handful, and hold it tightly, for a few seconds,
You don’t feel moisture in your hand) if you feel moisture or are just not satisfied, then dry it longer
Under the fan, or in the sun,
However, same goes in reverse ( sunlight mainly ) if you feel it is drying faster than expected,
Remove it earlier!
( depending on temps, humidity, etc, each of you might experience slightly different results!
I’ll post some pics of the next step, with video link!
( later this evening )
But for now,
This is what my malt is doing now:
J Dot
Pics:
I hope you had , or are having a great day!
Mine just ended ( payed work shift ) now dad duties!
But I enjoy every minute with my kids!
I have a few minutes, before I have to start my errands for today!
The Malt:
Ok
If everything went well or is going well, you should be done with
The germination process ( or getting close ) .
My malt is done, as majority are 3/4 to full length of kernels ( shutes ),
( see pics below )
( if you’re not there yet, no worries, this is not a race, just let Mother Nature,
( with a hand for YOU ) do it’s thing! Some are late bloomers, is what it is! I say!
Ok,
The NEXT STEP, we want to take is initial drying of the malt.
You will need :
1) some sort of box, pan, cookie sheet, etc. we can coat with tin foil,
And lay out grains out in a thin layer ( maybe 2 or 3 pans ) whatever it takes to
Get a nice thin layer, across the pan/s.
2) a Fan or fans, to gently blow fresh dry air across the grain to expedite drying!
( around 24 hours indoors with a/c helping reduce humidity )
( NOTE: this can also be done outside in the sun! )
( where I live, TOOOOOOOOOO many critters, to deal with )
You will want to stir a couple times to insure proper drying
We want the kernels dry to the touch, and the roots dried up and shriveled!
Once satisfied corn is dry enough, we will toast/kiln the malt!
( corn should be dry enough , that if you grab a handful, and hold it tightly, for a few seconds,
You don’t feel moisture in your hand) if you feel moisture or are just not satisfied, then dry it longer
Under the fan, or in the sun,
However, same goes in reverse ( sunlight mainly ) if you feel it is drying faster than expected,
Remove it earlier!
( depending on temps, humidity, etc, each of you might experience slightly different results!
I’ll post some pics of the next step, with video link!
( later this evening )
But for now,
This is what my malt is doing now:
J Dot
Pics:
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Re: Malting rig build!
Ok
I’ve had a chance to put together the next step.
Explained above:
J Dot
( you’ll want to stir occasionally for 24 hours )
I do mine in my kitchen table under a/c vent with mini fan blowing on setting 2.
24 hours is plenty for me ( House is 72-74F )
Then we will TOAST IT! The fun part!
But for now let’s just get her started DRYING!
( again, if your malt is ready and shutes are long enough )
Video link :
https://youtu.be/F-ofNIXnRRI
Pictures:
I’ve had a chance to put together the next step.
Explained above:
J Dot
( you’ll want to stir occasionally for 24 hours )
I do mine in my kitchen table under a/c vent with mini fan blowing on setting 2.
24 hours is plenty for me ( House is 72-74F )
Then we will TOAST IT! The fun part!
But for now let’s just get her started DRYING!
( again, if your malt is ready and shutes are long enough )
Video link :
https://youtu.be/F-ofNIXnRRI
Pictures:
- Attachments
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Re: Malting rig build!
Hello everyone,
Running late today,
But my corn is not yet dry enough, see pics below,
So I added the mini space heater at lowest setting to
aid with the fan in drying it out!
The roots are shriveled up but the shutes are still a bit green,
So I’m going to wait a bit longer!
Next step will be kiln-toasting the malt!
If you went at it like me in a cookie sheet covered in aluminum foil,
Then you are READY! As the oven we will go!
If not
You will need a cookie sheet or other flat ( cooking pan ) that will allow your
Corn malt to be spread pretty thin nice even layer, while roasting.
And an OVEN, and 1 hour of your time.
I will put together a video /picture post when my malt is ready
If any of you are further along than me, than, like above
Thin layer across sheet in oven ( 80C or 176F ) for 1 hour ( 60 minutes ).
Turning a couple times throughout!
After the time is up, smell and taste the kernels
Should smell rich and toasty, and taste toasted and sweet!
( NOTE: trick when malt comes out, place a couple handfuls of malt into a mason jar
and Seal it up, if you see and condensation or moisture inside jar, against the glass,
You must toast longer, if nothing seen on jar, you are good! Then onto those pesky shutes and roots! )
Remove roots by storing he dried malt around a spaghetti strainer until the kernels
Are clean or stems and roots! ( this is a job! )
J Dot
Here is pics as of now
Running late today,
But my corn is not yet dry enough, see pics below,
So I added the mini space heater at lowest setting to
aid with the fan in drying it out!
The roots are shriveled up but the shutes are still a bit green,
So I’m going to wait a bit longer!
Next step will be kiln-toasting the malt!
If you went at it like me in a cookie sheet covered in aluminum foil,
Then you are READY! As the oven we will go!
If not
You will need a cookie sheet or other flat ( cooking pan ) that will allow your
Corn malt to be spread pretty thin nice even layer, while roasting.
And an OVEN, and 1 hour of your time.
I will put together a video /picture post when my malt is ready
If any of you are further along than me, than, like above
Thin layer across sheet in oven ( 80C or 176F ) for 1 hour ( 60 minutes ).
Turning a couple times throughout!
After the time is up, smell and taste the kernels
Should smell rich and toasty, and taste toasted and sweet!
( NOTE: trick when malt comes out, place a couple handfuls of malt into a mason jar
and Seal it up, if you see and condensation or moisture inside jar, against the glass,
You must toast longer, if nothing seen on jar, you are good! Then onto those pesky shutes and roots! )
Remove roots by storing he dried malt around a spaghetti strainer until the kernels
Are clean or stems and roots! ( this is a job! )
J Dot
Here is pics as of now
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Re: Malting rig build!
Well guys/gals,
Looks like tomorrow is roasting day,
My corn is drying nicely now with the slight heat added!
I believe due to the couple days rain, raised the humidity,
And lowered the outside temp, causing the delay, lol!
So I will put together the Next step ( vid/pic ) tomorrow
After work!
This time around I’m going to toast half NORMAL ( 1 hour 176F )
But going to try a darker roast with other half, to see what
Kind of difference it will make to the malt flavor profile!
I realize this is not ( scientific ) for those BIG BRAINER FOLKS,
Who like number crunching! I’m currently logging the different enzymes
Starch and sugar strands, and their working temps. Trying to work out a chart
Of ranges, and where we are safe, and where we destroy the enzymes all together!
( my error , in earlier post, I was amazed the dark roast still have active enzymes,
But they don’t, or very little, turns out it is more of only a flavor profile,
No funcionability, for starch conversion of itself or other non-malt grain! )
But see,
I’m learning!
Ok
Since we are stalled at the moment,
I want to talk about my latest attempt!
All corn mash.
Originally I wanted to try ALL GRAIN mash, no yeast or sugar,
But due to limited supply ingredients ( on hand ) I went another route!
5 lbs fresh cracked corn ( yellow corn ran through my mill ) to an aggressive grind
( approx 6-10 pieces from 1 kernel )
2 lbs malt ( my first successful malt attempt ) finely ground
5 lbs white table sugar
4 gallons of water
( grain IN mash, NO YEAST, although a totally different beast, from that I’m used
To, basically cover grain boiling water, stir , at 154F add malt slowly ( as not to CLUMP UP )
Stir aggressively adding sugar, until dissolved completely and liquid aerated nicely
. Lid and air lock!
Requires : you stir after 24 hours ( fairly aggressive ), and again at 48 hour mark ( stir gently )
It’s been 13 days now, still working off, but only a couple points to go to zero out, gravity scale! ( hydrometer )
I did not see much the first few days, then started getting larger random bubbles, but after the 7th day
it was boiling nicely where the airlock was sounding off! Bunch of action until yesterday, now no airlock movement
( but lid not 100% seal ) but open I can see tiny bubbles, and gravity tells the actual truth!
But smells fantastic still, looks great, most of the head has fallen, but end product will
Tell the real story! But getting excited! Let’s see what this malt is capable of?
Ok
Be back tomorrow evening for the next part, toasting!
( I might combine toasting and root removal! Or separate? Not sure yet?
J Dot
Looks like tomorrow is roasting day,
My corn is drying nicely now with the slight heat added!
I believe due to the couple days rain, raised the humidity,
And lowered the outside temp, causing the delay, lol!
So I will put together the Next step ( vid/pic ) tomorrow
After work!
This time around I’m going to toast half NORMAL ( 1 hour 176F )
But going to try a darker roast with other half, to see what
Kind of difference it will make to the malt flavor profile!
I realize this is not ( scientific ) for those BIG BRAINER FOLKS,
Who like number crunching! I’m currently logging the different enzymes
Starch and sugar strands, and their working temps. Trying to work out a chart
Of ranges, and where we are safe, and where we destroy the enzymes all together!
( my error , in earlier post, I was amazed the dark roast still have active enzymes,
But they don’t, or very little, turns out it is more of only a flavor profile,
No funcionability, for starch conversion of itself or other non-malt grain! )
But see,
I’m learning!
Ok
Since we are stalled at the moment,
I want to talk about my latest attempt!
All corn mash.
Originally I wanted to try ALL GRAIN mash, no yeast or sugar,
But due to limited supply ingredients ( on hand ) I went another route!
5 lbs fresh cracked corn ( yellow corn ran through my mill ) to an aggressive grind
( approx 6-10 pieces from 1 kernel )
2 lbs malt ( my first successful malt attempt ) finely ground
5 lbs white table sugar
4 gallons of water
( grain IN mash, NO YEAST, although a totally different beast, from that I’m used
To, basically cover grain boiling water, stir , at 154F add malt slowly ( as not to CLUMP UP )
Stir aggressively adding sugar, until dissolved completely and liquid aerated nicely
. Lid and air lock!
Requires : you stir after 24 hours ( fairly aggressive ), and again at 48 hour mark ( stir gently )
It’s been 13 days now, still working off, but only a couple points to go to zero out, gravity scale! ( hydrometer )
I did not see much the first few days, then started getting larger random bubbles, but after the 7th day
it was boiling nicely where the airlock was sounding off! Bunch of action until yesterday, now no airlock movement
( but lid not 100% seal ) but open I can see tiny bubbles, and gravity tells the actual truth!
But smells fantastic still, looks great, most of the head has fallen, but end product will
Tell the real story! But getting excited! Let’s see what this malt is capable of?
Ok
Be back tomorrow evening for the next part, toasting!
( I might combine toasting and root removal! Or separate? Not sure yet?
J Dot
Re: Malting rig build!
Hello
Ok, I’m back and my corn is dry enough, and ready to toast!
Simply take cookie sheet, cover with foil, place your malt across in a thin layer,
Preheat oven to ( 80C or 176F ) one heated , place malt in oven,
Set timer for ( 1 hour ) around the ( 15 minutes marks ( 45, 30, & 15 ) I
Open the oven and stir malt a bit, then close door again.
See pics and video link below.
After 1 hour, pull malt out, it will be warm, not enough to burn you,
Let it cool just a bit, or all the way? Up to you, then we can remove the roots!
( I need a second pair of hands to take that video, and I’m home alone for a bit )
But when I get a hand, I’ll post pics and video of that for you.
J Dot
Here we are now
( note: you can toast longer if you want, your choice, but needs at LEAST
one hour! ( I will be toasting half of mine for 30 minutes longer ) same temp!
Video link:
https://youtu.be/qrD5dJ81ayU
Pictures:
( first picture is the malt BEFORE TOASTING ) actually the first2 pics.
Last 2 are after toasting was finished!
Ok, I’m back and my corn is dry enough, and ready to toast!
Simply take cookie sheet, cover with foil, place your malt across in a thin layer,
Preheat oven to ( 80C or 176F ) one heated , place malt in oven,
Set timer for ( 1 hour ) around the ( 15 minutes marks ( 45, 30, & 15 ) I
Open the oven and stir malt a bit, then close door again.
See pics and video link below.
After 1 hour, pull malt out, it will be warm, not enough to burn you,
Let it cool just a bit, or all the way? Up to you, then we can remove the roots!
( I need a second pair of hands to take that video, and I’m home alone for a bit )
But when I get a hand, I’ll post pics and video of that for you.
J Dot
Here we are now
( note: you can toast longer if you want, your choice, but needs at LEAST
one hour! ( I will be toasting half of mine for 30 minutes longer ) same temp!
Video link:
https://youtu.be/qrD5dJ81ayU
Pictures:
( first picture is the malt BEFORE TOASTING ) actually the first2 pics.
Last 2 are after toasting was finished!
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Re: Malting rig build!
Ok
Here is the last post in the series.
Getting rid of those pesky roots!
Just place the toasted malt in a spaghetti strainer
Then using your hand just agitate it around the
Strainer till nearly all the roots have been removed!
( you will have a few you’ll need to pop the stems off
manually as some can be stubborn!
Give it a couple shakes to release the roots to drop to tray!
What is left can be stored, or mashed in!
I really hope you all enjoyed this small adventure with me!
I surely did!
Now I need to try something else! Lol
Gimme a minute to come up with a fun one!
{:0)
J Dot
Video link :
https://youtu.be/rZUi2Y6Zxyg
Photos:
( don’t forget to DATE the malt jar or baggie! Might come in handy )
Also label if you have different roasts!
Here is the last post in the series.
Getting rid of those pesky roots!
Just place the toasted malt in a spaghetti strainer
Then using your hand just agitate it around the
Strainer till nearly all the roots have been removed!
( you will have a few you’ll need to pop the stems off
manually as some can be stubborn!
Give it a couple shakes to release the roots to drop to tray!
What is left can be stored, or mashed in!
I really hope you all enjoyed this small adventure with me!
I surely did!
Now I need to try something else! Lol
Gimme a minute to come up with a fun one!
{:0)
J Dot
Video link :
https://youtu.be/rZUi2Y6Zxyg
Photos:
( don’t forget to DATE the malt jar or baggie! Might come in handy )
Also label if you have different roasts!
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Re: Malting rig build!
Hello,
This is for ( Manc )
Hey Lee,
I took your advice, and am following ,
( PotHeads ) strawberry Panty-dropper ( recipe )
Only with my 3 fruits.
Kiwi, fig, and black sweet cherries!
Looking good so far!
I did notice the initial 30 days, I found the product to be Very tart,
So I’m glad you posted, the sugar now makes sense!
J Dot
Pics:
This is for ( Manc )
Hey Lee,
I took your advice, and am following ,
( PotHeads ) strawberry Panty-dropper ( recipe )
Only with my 3 fruits.
Kiwi, fig, and black sweet cherries!
Looking good so far!
I did notice the initial 30 days, I found the product to be Very tart,
So I’m glad you posted, the sugar now makes sense!
J Dot
Pics:
- Attachments
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Re: Malting rig build!
Hi J.dot
Glad I could be of some use I've had so much great info and help on this site it's nice to be able to give something back. Just one thing that I did as I'm not the best at measuring I put a bit to much lemon juice took a lot of sugar to get rid of the taste I won't do that again. And I left mine because it wasn't great but after 3 months it had mellowed into a lovely drop.
Love the malting thread you've done a great job would never of thought of doing it didn't realise it was so easy or at least you made it look that way definitely on the forever growing todo list.
Must say I'm a bit disappointed didn't get see that bucket turning device in action it looked like a decent bit of kit maybe on future threads.
Thanks for your time and wish you all the best in your future endeavours
Regards
Lee
Glad I could be of some use I've had so much great info and help on this site it's nice to be able to give something back. Just one thing that I did as I'm not the best at measuring I put a bit to much lemon juice took a lot of sugar to get rid of the taste I won't do that again. And I left mine because it wasn't great but after 3 months it had mellowed into a lovely drop.
Love the malting thread you've done a great job would never of thought of doing it didn't realise it was so easy or at least you made it look that way definitely on the forever growing todo list.
Must say I'm a bit disappointed didn't get see that bucket turning device in action it looked like a decent bit of kit maybe on future threads.
Thanks for your time and wish you all the best in your future endeavours
Regards
Lee
Re: Malting rig build!
Hello Lee,
Yes, BIG help, as well as ( pothead ) for the post!
Honestly
I’d have thrown it all away after the first taste ( being tart and all )
But I need to learn ( patients ).lol
Anyhow
You bring up a GREAT POINT ( Lee )
My original post was
( malting rig build ) but really no rig in the post!
I guess we will have to fix that?
Plus, I think I might be able to make it work!
Have a few thoughts! So give me a day or 2, and I’ll
Post a malt through only the rig ( I’ll need to soak the corn )
Separately, then into rig!
Being SMALLER KERNELS, as well as maybe LIGHTEN the load ,
With new rubber guide tracks, lighter, etc! Just might work!
Plus I now know how wet it is supposed to be!
( I believe I kept it too wet in the rig! )
I never thought, about letting you guys/gals down on the RIG!
But I’ll make it right!
You have my word!
Again
LEE, thank you, for enlightening me!
And as always, such a pleasure talking to you!
Hope you are having a great weekend!
Mine is event free!
J Dot
{:0)
Yes, BIG help, as well as ( pothead ) for the post!
Honestly
I’d have thrown it all away after the first taste ( being tart and all )
But I need to learn ( patients ).lol
Anyhow
You bring up a GREAT POINT ( Lee )
My original post was
( malting rig build ) but really no rig in the post!
I guess we will have to fix that?
Plus, I think I might be able to make it work!
Have a few thoughts! So give me a day or 2, and I’ll
Post a malt through only the rig ( I’ll need to soak the corn )
Separately, then into rig!
Being SMALLER KERNELS, as well as maybe LIGHTEN the load ,
With new rubber guide tracks, lighter, etc! Just might work!
Plus I now know how wet it is supposed to be!
( I believe I kept it too wet in the rig! )
I never thought, about letting you guys/gals down on the RIG!
But I’ll make it right!
You have my word!
Again
LEE, thank you, for enlightening me!
And as always, such a pleasure talking to you!
Hope you are having a great weekend!
Mine is event free!
J Dot
{:0)
Re: Malting rig build!
Hi J.dot
In my experience event free can be the best.
Had a productive day first spirit run on a pot still got 9.5 litres at 70/80% abv think I stopped to soon left 3litres in there I'll know for next time and got 3 X 60litre sugar washes started for my next strip and spirit it's my new process.
Anyways please don't let me influence you on the malting rig I'd love to see it in action but you've done an excellent job with this thread so far I'd hate to take up your time
Regards
Lee
In my experience event free can be the best.
Had a productive day first spirit run on a pot still got 9.5 litres at 70/80% abv think I stopped to soon left 3litres in there I'll know for next time and got 3 X 60litre sugar washes started for my next strip and spirit it's my new process.
Anyways please don't let me influence you on the malting rig I'd love to see it in action but you've done an excellent job with this thread so far I'd hate to take up your time
Regards
Lee
Re: Malting rig build!
Manc wrote:Hi J.dot
In my experience event free can be the best.
Had a productive day first spirit run on a pot still got 9.5 litres at 70/80% abv think I stopped to soon left 3litres in there I'll know for next time and got 3 X 60litre sugar washes started for my next strip and spirit it's my new process.
Anyways please don't let me influence you on the malting rig I'd love to see it in action but you've done an excellent job with this thread so far I'd hate to take up your time
Regards
Lee
Yes
I also like EVENT FREE!
Nice on your run, and yes I hear you, I use gallons quarts, pints, and ounces!
So funny the conversion, and history behind it!
But sounds like you are up and running!
Any special plans for it? ( just wondering ) but if it is a secret,
I understand!
And
As far as influence, not at all, enlighten is more like it,
The rig was why I posted this, but now I’ve had time to
Think about it, I think with a tiny bit of tinkering, we might have
A working unit?
Thanks for the kick in the butt! Lol
Worth a try, why not!
J Dot
Thanks ( Lee )
Re: Malting rig build!
Hi J.dot
No plans as such I'm not much of a spirit drinker but trying to change. I'll probably drink most of it white and maybe try and age some on oak sticks.
Regards
Lee
No plans as such I'm not much of a spirit drinker but trying to change. I'll probably drink most of it white and maybe try and age some on oak sticks.
Regards
Lee
Re: Malting rig build!
Hello Geoff,The Baker wrote:"EVENT FREE?"
Huh?
Geoff
EVENT FREE,
Refers to anything that goes WELL, in other words
WITHOUT A HITCH.
Like: “ I had an EVENT FREE weekend,
Nothing happened! “
Sorry bout that buddy,
However, if you mean EVENT FREE, as “ Does it exist? “
Yes, it does, but unfortunately rare, and even more elusive
In our field study!
Take care
J Dot
{:0)
-
The Baker
- Master of Distillation
- Posts: 4666
- Joined: Sun Aug 27, 2006 4:48 am
- Location: Northern Victoria, Australia
Re: Malting rig build!
Thanks, I am with that.
Conversely an adventure is usually the result of poor planning and poor execution.
Much better to be event free!
Geoff
Conversely an adventure is usually the result of poor planning and poor execution.
Much better to be event free!
Geoff
The Baker
Re: Malting Corn!
Hello Guys / Gals,
I hope my post has helped a few of you! I know, I learned
A lot!
First let me start by saying a few things:
1) this post was CUT, and placed into 2 different forums ( my fault )
( original post was in ( CONSTRUCTION Forum, under ( malting rig build SUBJECT )
If any of you want to continue on with original post ( continuation )
The rig and malting through it.
2) THANK YOU, to the SITE MOD, that did it! ( it is now how it SHOULD BE ) again , sorry my fault,
For posting in wrong forum! ( right forum, but changed mid ship! ) lol
( but you have to agree, SWEET cut job! It’s PERFECT!
In that original post ( construction forum )
I put up my rig, how to build ( piece by piece ) with sketches ( although I’m no Michael Angelo , not too
Bad )
So you can see how I built it, or build your own, parts list included ( video and pictures along the way! )
The POINT:
I’m going to attempt a 5lb run in my rig in a couple days!
If any of you are interested or wanna see me fail, come on over and check it out!
( cannot guarantee the FAIL ) but can guarantee I’ll give it all I got! Lol
Should be fun!
To my new friends!
( Thank you ALL ! ) so much positive energy, great ideas, points, and resolutions!
You are ALL just plain BRILLIANT!
J Dot
{:0)
( REMEMBER: in your everyday travels, A ( SMILE ) goes a LONG way!
Give it a try, and brighten someone’s day! )
Have fun, be safe!
Hope to see you on the malt run!
Till then
I leave you with this
( a sketch, lol ) ok I LOVE to doodle!
I hope my post has helped a few of you! I know, I learned
A lot!
First let me start by saying a few things:
1) this post was CUT, and placed into 2 different forums ( my fault )
( original post was in ( CONSTRUCTION Forum, under ( malting rig build SUBJECT )
If any of you want to continue on with original post ( continuation )
The rig and malting through it.
2) THANK YOU, to the SITE MOD, that did it! ( it is now how it SHOULD BE ) again , sorry my fault,
For posting in wrong forum! ( right forum, but changed mid ship! ) lol
( but you have to agree, SWEET cut job! It’s PERFECT!
In that original post ( construction forum )
I put up my rig, how to build ( piece by piece ) with sketches ( although I’m no Michael Angelo , not too
Bad )
So you can see how I built it, or build your own, parts list included ( video and pictures along the way! )
The POINT:
I’m going to attempt a 5lb run in my rig in a couple days!
If any of you are interested or wanna see me fail, come on over and check it out!
( cannot guarantee the FAIL ) but can guarantee I’ll give it all I got! Lol
Should be fun!
To my new friends!
( Thank you ALL ! ) so much positive energy, great ideas, points, and resolutions!
You are ALL just plain BRILLIANT!
J Dot
{:0)
( REMEMBER: in your everyday travels, A ( SMILE ) goes a LONG way!
Give it a try, and brighten someone’s day! )
Have fun, be safe!
Hope to see you on the malt run!
Till then
I leave you with this
( a sketch, lol ) ok I LOVE to doodle!
- Attachments
-
Re: Malting Corn!
Hello
I wanted to do an update, on the 3 fruit flavors
I did earlier in the post, but never finalized!
I did
Cherry
Kiwi
And Fig!
Unfortunately the kiwi is gone, before I could take pics,
But do have the cherry and fig!
( see pics below )
I tried ( PotHead’s ) recipe for Strawberry panty dropper!
Tried and true recipes! Forum!
( thanks to a suggestion from ( Manc ) my friend Lee!
Here is what I did:
( as it was not clear how to finalize the flavoring )
I found it syrup like, and SWEET as all get out! But t tasty
None the same!
First:
I seeded, peeled, ect, and diced up fruit
Enough of each to fill jars!
I covered the fruit with 120 proof spirit.
Sealed and stored for a month!
Drained/strained the liquid off
Placed in separate container ( each flavor )
Covered the fruit with sugar ( white ) covered and
Let sit in sunlight, until all sugar dissolved into a syrup,
Removed syrup, covered with sugar again, kept this up,
Until sugar no longer dissolved.
Mixed syrup and spirit back together ( each fruit separate )
Was left with a thick syrup like liquid,
So I mixed with 100 proof spirit , until it was thinned out enough
And tasted pleasant. From the 20 oz jars I got
1 pint fig
2 pints kiwi
2 pints cherry
( only 1 cherry in pic )
So as of now I’ve filtered it all 3 times, it tastes great but still a
But sweet, I’m going to let it rest for a few weeks and check back!
But so far we are looking and tasing great!
J Dot
Pics:
I wanted to do an update, on the 3 fruit flavors
I did earlier in the post, but never finalized!
I did
Cherry
Kiwi
And Fig!
Unfortunately the kiwi is gone, before I could take pics,
But do have the cherry and fig!
( see pics below )
I tried ( PotHead’s ) recipe for Strawberry panty dropper!
Tried and true recipes! Forum!
( thanks to a suggestion from ( Manc ) my friend Lee!
Here is what I did:
( as it was not clear how to finalize the flavoring )
I found it syrup like, and SWEET as all get out! But t tasty
None the same!
First:
I seeded, peeled, ect, and diced up fruit
Enough of each to fill jars!
I covered the fruit with 120 proof spirit.
Sealed and stored for a month!
Drained/strained the liquid off
Placed in separate container ( each flavor )
Covered the fruit with sugar ( white ) covered and
Let sit in sunlight, until all sugar dissolved into a syrup,
Removed syrup, covered with sugar again, kept this up,
Until sugar no longer dissolved.
Mixed syrup and spirit back together ( each fruit separate )
Was left with a thick syrup like liquid,
So I mixed with 100 proof spirit , until it was thinned out enough
And tasted pleasant. From the 20 oz jars I got
1 pint fig
2 pints kiwi
2 pints cherry
( only 1 cherry in pic )
So as of now I’ve filtered it all 3 times, it tastes great but still a
But sweet, I’m going to let it rest for a few weeks and check back!
But so far we are looking and tasing great!
J Dot
Pics:
- Attachments
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