Post Number: 134
Posted From: 184.108.40.206
|Posted on Thursday, January 03, 2008 - 06:19 pm: ||
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.
Post Number: 5215
Posted From: 220.127.116.11
|Posted on Thursday, January 03, 2008 - 06:26 pm: ||
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.