videos explaining how to malt your own barley

[absinthe]

my first video.. more will be on the way

(and why cant i embed a video?)

http://www.youtube.com/watch?v=XOk0cmjdnMM" onclick="window.open(this.href);return false;" rel="nofollow



Mod edit: Done, embedded.

[LWTCS]

Thanks

[blanikdog]

Well done absinthe. I certainly learnt from it. Waiting for the next chapter. Thanks.

blanik

[Bull Rider]

Nice Job Absinthe, I love your Kentucky accent, are you related to Rubber Duck?

[kiwistiller]

that's a kentucky accent????

[HookLine]

Kentucky accent? Not to my ear.

More seriously. I suspect this method is more for temperate climates (or at least dry ones). I live in the monsoon tropics and cannot get this method to work, during the very humid and warm monsoon season at least, despite several attempts (including testing variations on the theme). Ended up doing it this way.

Thanks for the vid, Absinthe.

[absinthe]

the second vid is up
http://www.youtube.com/watch?v=I8PQinJOjsg" onclick="window.open(this.href);return false;" rel="nofollow

and im malting at about 25°C ambient temp at the moment (inside with air con).. i have had some mold developing ( even after sterilizing everything including the grain). but i just dont worry about it as the kiln removes it very quick and have had no problems with it..

you need to stir the grain every 4 hours or so if the air temp is up (im lucky to be home on my break to do it)

as for the accent.. im from Aussie land.

i think in the tropics you would be hard pressed to get this to work.

[Kentucky shinner]

I can tell you for sure that is not a Kentucky accent..... LOL Not even close

[LWTCS]

That is fantastic. WTG absinthe.
Your kiln looks like it's done a batch or two. How long has the kiln been in service?

I can tell you for sure that is not a Kentucky accent..... LOL Not even close

Used to know a fella that lived (born and bread) in some small New England or New Hampshire fishing town.
Never been to England and yet had a very strong British styled dialect.
His lil town must have been a real time capsule.

[evilpsych]

Nice Job Absinthe, I love your Kentucky accent, are you related to Rubber Duck?

Kentucky by way of Queensland i think..

[absinthe]

That is fantastic. WTG absinthe.
Your kiln looks like it's done a batch or two. How long has the kiln been in service?

about 6 months now i think shes done a good 10 bags of barley.

[kiwistiller]

A big thanks for the vids, absinthe. the kiln is awesome. any fires?

[absinthe]

A big thanks for the vids, absinthe. the kiln is awesome. any fires?

nah but i have had some charing i open her up and clean it out every month or so.. and i also cut some metal from around the bottom of the element shield inside so and grain that does get inside can fall past and not build up round the element

[absinthe]

an update on the malting process.. much faster easier (no labor) and better results

http://www.youtube.com/watch?v=_-41wQHHi0o

[kiwistiller]

nicely done

[LWTCS]

Quite good, thanks

Like yor artistic bit at the front and end as well

[absinthe]

hey thanks.. i got a new camera and new editing software lol

[Tater]

Very nice work absinthe

[absinthe]

thanks. i will have a update on the dryer soon as it has had some mods to make it much more efficient

[HookLine]

Nice one, absinthe. Love the spinning glass at the end. Nice touch.

One suggestion. Using bigger bits of wood on the inside, so they stick further out into the barrel, will hold more grain higher up each turn before it falls, which will stir it better. Though it seems to work fine as is.

[absinthe]

that may help if this was used to dry the grain aswell as it would lift and drop the grain with large bits of wood, but you would also need a larger motor as the whiper motor just keeps up and you would also have problems with getting traction on the drum

[HookLine]

Fair point.

[Husker]

This is an excellent set it and ferget it method. WELL done. I also like your intro and exit credit shots. It makes for a nicely 'professional' look.

So for this method, you still soak/dribble drain 2 days, adding water 3/day like in your hand stir method? It is just the malt on floor hand stir has been changed to use the roller barrel, correct?

H.

[absinthe]

i use the "hole in my bucket" method to soak adding water twice a day for 2 days, (or untill the chit shows) then that goes into the roller untill the acrospire reaches to top of the grain (about 5 days) i dont add any water or do anything while it is in the barrel apart from inspect it to see what stage it is at.

set and forget(ish)

[DrinkofChoice]

Cool video! Very, very interesting! I've watched other videos in the past concerning "malting", but this one is certainly one of the most clear ones I could find. It's especially helpful because I'm a complete n00b to the world of distilling. I'd try it, but I'm afraid that I would literally "set and forget" and something would go horribly awry. Uh oh. lol.

[Husker]

Pamela,

It is probably best to get some other fermentation process under your belt, b4 plunging into the all-grain methods. Get the process, the sanitation, the look, feel, smell all down. Then, go for all-grains.

All grains can be very nice, but can also fail for 'strange' reasons. Thus, if you fail like this in the beginning, you are not sure WHAT went wrong. If you have some experience with other ferments, and how the yeast 'should' behave, when things go right, then hopefully it will be easier to troubleshoot just what went wrong.

Oh, btw, welcome!

H.

[Weezy]

I thought this was a well produced video at the Bowmore distillery, covering malting barley on the floor, then kilning to smoke with peat and dry it. I'm a newby so feel free to mash me on the head if the info is not useful.

http://www.youtube.com/watch?v=Z7fimtJpnMU" onclick="window.open(this.href);return false;" rel="nofollow

[whiskeyD]

Thanks for posting this!

[scout]

Nicely done Weezy thanks for posting that.

[moosemilk]

I realize this is an older thread, but with so many talking about wanting to make their own malts lately, as I myself do, perhaps a little revival and possibly some new input to help.

Malts are unavailable locally for me. The alternative is ordering and shipping, and that's pricey. So I've been using liquid enzymes to stretch out my malt use after finding most grains without malt and enzymes are lacking in the final product. So a little malt is good

So, I decided to see how my local feed store barley would fare out if I tried malting. I tested a batch to see if it was worthwhile going further, building something to allow me to upscale. A few handfuls for test suggest it is. Mainly reviving this for others. The info is here in the forum, read up and save cash, gain knowledge, and personal satisfaction!

*edit to add second pic