Author Topic: Deschutes Brewery uses Malt Conditioning  (Read 1114 times)

Offline malzig

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Deschutes Brewery uses Malt Conditioning
« on: June 15, 2011, 04:10:12 AM »
I was listening to the interview on the 6/5/11 BN Sunday Session with Larry Sidor, the Brewmaster of Deshutes Brewery yesterday.  I think he calls it Wet Milling, but he describes their milling technique as being what sounds like Kai Troester-style Malt Conditioning, as opposed to what I know of as Wet Milling. 

This is the first commercial brewery I've heard of that uses Malt Conditioning.  Sidor was quite enthusiastic about the technique and went on for a few minutes about it's advantages.

Offline tygo

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Re: Deschutes Brewery uses Malt Conditioning
« Reply #1 on: June 15, 2011, 04:13:28 AM »
Yeah, I thought of Kai's technique as well when I heard Larry describe it during that interview.
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Offline SpanishCastleAle

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Re: Deschutes Brewery uses Malt Conditioning
« Reply #2 on: June 15, 2011, 04:47:16 AM »
Other than better lautering and less dust, what other benefits did he mention?

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Re: Deschutes Brewery uses Malt Conditioning
« Reply #3 on: June 15, 2011, 05:23:47 AM »
It's the first one I've heard of doing it.

Offline ibru

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Re: Deschutes Brewery uses Malt Conditioning
« Reply #4 on: June 15, 2011, 07:27:37 AM »
 You can set your mill a little tighter and not tear up the grain husks.

Offline a10t2

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Re: Deschutes Brewery uses Malt Conditioning
« Reply #5 on: June 15, 2011, 07:40:30 AM »
Wet milling isn't quite the same thing as malt conditioning. Wet milling generally involves spraying the malt in a hydration collar to about 20-30% moisture content immediately before milling. It's actually fairly common in large breweries where crush speed and dust production are major concerns. Conditioning involves barely wetting the husks with something like <5% water.
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Offline beersk

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Re: Deschutes Brewery uses Malt Conditioning
« Reply #6 on: June 15, 2011, 10:11:03 AM »
Funny this should come up, I just saw on Beer Advocate that Larry is leaving at the the end of the year to open his own brewery. http://beeradvocate.com/forum/read/3838984
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ccarlson

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Re: Deschutes Brewery uses Malt Conditioning
« Reply #7 on: June 15, 2011, 10:13:52 AM »
You can set your mill a little tighter and not tear up the grain husks.

^^^^^^That.

Who needs water?

Offline tomsawyer

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Re: Deschutes Brewery uses Malt Conditioning
« Reply #8 on: June 15, 2011, 10:41:40 AM »
Boulevard Brewing has a German wet mill.

Malt conditioning does make a noticeable difference when it comes to the intactness of husks.  I'm generally satisfied with my lautering without it though so I rarely employ the technique.
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Offline markaberrant

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Re: Deschutes Brewery uses Malt Conditioning
« Reply #9 on: June 15, 2011, 03:11:30 PM »
Sierra Nevada also has a "wet mill."

Offline denny

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Re: Deschutes Brewery uses Malt Conditioning
« Reply #10 on: June 15, 2011, 04:00:59 PM »
I just got back from the BJCP reception at NHC.  Matt Brynildson of Firestone walker was the speaker and he talked about their expansion plans.  Their new system will include a wet mill station.
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Offline malzig

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Re: Deschutes Brewery uses Malt Conditioning
« Reply #11 on: June 15, 2011, 04:38:30 PM »
I think he calls it Wet Milling, but he describes their milling technique as being what sounds like Kai Troester-style Malt Conditioning, as opposed to what I know of as Wet Milling.  
Wet milling isn't quite the same thing as malt conditioning. Wet milling generally involves spraying the malt in a hydration collar to about 20-30% moisture content immediately before milling. It's actually fairly common in large breweries where crush speed and dust production are major concerns. Conditioning involves barely wetting the husks with something like <5% water.
What he described, that Deschutes does, was Malt Conditioning, not Wet Milling.  He talked specifically about limiting the percentage of water to only rehydrate the husks and not the endosperm.  I think he just used the term wet milling as a generalization, probably because it's a term he might expect people to have heard of before.  He went into enough detail to distinguish it as Malt Conditioning.

Actually, if you fast forward past the first half hour or so of shenanigans before he comes on, the interview is excellent and worth the time.

As I recall, he was mostly touting the lautering advantages, but he also seemed to believe that the crush was better due to something like the husks compressing the endosperm slightly so that it shattered in some more effective way, or whatsis.  Personally, I think it may improve beer clarity by reducing tannin extraction from shredded husks.
« Last Edit: June 16, 2011, 03:22:24 AM by malzig »

Offline oscarvan

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Re: Deschutes Brewery uses Malt Conditioning
« Reply #12 on: June 18, 2011, 02:22:00 PM »
I've been doing it since my second AG batch..... put it in a large tub, plant spray with water in one hand, mix with the other. Perfect drain every time, and yes, less dust during milling.
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