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Brews & Views Bulletin Board Service * Brews and Views Archive 2008 * Archive through January 07, 2008 * Brewing in mexico < Previous Next >

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mark taylor
Member
Username: Marktaylo

Post Number: 134
Registered: 06-2003
Posted From: 200.94.236.34
Posted on Thursday, January 03, 2008 - 06:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Just an update on my quest to brew in San Miguel de Allende. I was able to locate some raw barley at the specialty grocery store. It is the pearl type which I know is recommended against using because of the minimal husk, but I am finding no other choice at this time. I started the germination process on a kilo to try a test batch. 3 days in and the endosperm is visible and I expect that another 2 days and I can place in the oven to dry. I just got a pound of Cascade pellets (via my mail source) from HopsDirect and am anticipating my malt extract from BB&B soon.
I will keep you posted.
mark
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 5215
Registered: 03-2004
Posted From: 65.29.223.32
Posted on Thursday, January 03, 2008 - 06:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Be very careful about drying the malt at too high a temperature while still moist. It will blow your enzymes. Frankly I would air dry it for a few days until it will crack, not squish, before putting it into an oven. When you do, try to very gradually increase the heat - probably no more than 170F but only if very dry.

When I have air dried malt, I used a box fan to draw air down under a screen box.