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General Category => Ingredients => Topic started by: yso191 on June 08, 2017, 07:32:23 PM

Title: Fiery malt
Post by: yso191 on June 08, 2017, 07:32:23 PM
http://www.washingtonbeerblog.com/farmstrong-brewing-going-where-no-one/
Title: Re: Fiery malt
Post by: HoosierBrew on June 08, 2017, 07:40:13 PM
That's pretty interesting. I'd be curious to see what differences people notice (if any).
Title: Re: Fiery malt
Post by: denny on June 08, 2017, 07:40:59 PM
http://www.washingtonbeerblog.com/farmstrong-brewing-going-where-no-one/

Maybe there's a reason it hasn't been done in over 200 years?
Title: Re: Fiery malt
Post by: HoosierBrew on June 08, 2017, 07:43:44 PM
Nothing else you'd definitely have to adjust your strike water temp.    :)
Title: Re: Fiery malt
Post by: Stevie on June 08, 2017, 09:41:33 PM
http://www.washingtonbeerblog.com/farmstrong-brewing-going-where-no-one/

Maybe there's a reason it hasn't been done in over 200 years?
Sure, it would be a logistical nightmare at any real scale. Sounds neat to me.
Title: Re: Fiery malt
Post by: hopfenundmalz on June 09, 2017, 02:49:23 AM
http://www.washingtonbeerblog.com/farmstrong-brewing-going-where-no-one/

Maybe there's a reason it hasn't been done in over 200 years?
Somewhere I have read that the malt needs to rest after kilning, I thought that was for better extract. Taste? Anyone have a clue?
Title: Re: Fiery malt
Post by: The Beerery on June 09, 2017, 10:32:39 AM
http://www.washingtonbeerblog.com/farmstrong-brewing-going-where-no-one/

Maybe there's a reason it hasn't been done in over 200 years?
Somewhere I have read that the malt needs to rest after kilning, I thought that was for better extract. Taste? Anyone have a clue?

"2.6.3 Malt storage

The water content slowly increases during

storage to 4 - 5 % . This results in physical and

chemical changes in the endosperm which

make further processing easier. Freshly kilned

malt if used immediately can cause lautering

and fermentation difficulties.

Malt is therefore stored at least 4 weeks

in silos or stores. Since most of the seedlings

are no longer alive and respiration in the corn

would only cause undesirable losses, the malt

silo is not ventilated. A precondition for proper

storage is that the malt does not become moist

because it is hygroscopic. Moist air therefore

has to be kept away. The malt which is to be

stored has to be well cleaned, cold and dry.

In silo storage, because of the smaller sur-
face area, the risk of water uptake is lower

than when storing in malt stores. In malt stores

the malt layer is about 3 m high. Previously this

was often covered by a layer of germs which

absorbed the moisture and consequently pre-
vented water uptake by the malt." -Kunze
Title: Re: Fiery malt
Post by: denny on June 09, 2017, 02:25:23 PM
http://www.washingtonbeerblog.com/farmstrong-brewing-going-where-no-one/

Maybe there's a reason it hasn't been done in over 200 years?
Somewhere I have read that the malt needs to rest after kilning, I thought that was for better extract. Taste? Anyone have a clue?

Bingo
Title: Re: Fiery malt
Post by: chumley on June 09, 2017, 03:12:28 PM
Noti OR to Mt Vernon WA 364 miles.

If you left now, Denny, you could give us a first hand report tonight.
Title: Re: Fiery malt
Post by: denny on June 09, 2017, 04:19:59 PM
Noti OR to Mt Vernon WA 364 miles.

If you left now, Denny, you could give us a first hand report tonight.

Yeah, but I have sensible things to do....
Title: Re: Fiery malt
Post by: Stevie on June 09, 2017, 04:26:18 PM
Where's you "try it for yourself before you judge it" attitude?
Title: Re: Fiery malt
Post by: denny on June 09, 2017, 04:45:47 PM
Where's you "try it for yourself before you judge it" attitude?

Oh, it's still there....just expressing my skepticism.
Title: Re: Fiery malt
Post by: Stevie on June 09, 2017, 04:53:53 PM
So try it before you judge it unless you've already judged it
Title: Re: Fiery malt
Post by: denny on June 09, 2017, 05:17:05 PM
So try it before you judge it unless you've already judged it

I am making a SWAg based on info I have available.  I look forward to someone seeing what happens.
Title: Re: Fiery malt
Post by: TheGingerAvenger on June 09, 2017, 07:41:52 PM
http://www.washingtonbeerblog.com/farmstrong-brewing-going-where-no-one/

Maybe there's a reason it hasn't been done in over 200 years?




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Title: Re: Fiery malt
Post by: TheGingerAvenger on June 09, 2017, 07:44:06 PM
If anything like a gose, the style had almost been lost to time in a lot of senses. With everything from the spread of civ, ready sources, prohibition.. its possible that it just simply either wasn't done right or alltogether just hadn't been done and publicized.
Begs curiosity though


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