Fascinating episode. Really reassuring that you keep your guys in the malt room up to date with training. I never gave it a thought that the moisture content would affect the crush. It seems so obvious now though that a super dry malt like roasted barley would almost explode through the rollers, whereas a moister malt might squash. Big respect to you all!

@themaltmiller8438

3 ай бұрын

Glad you enjoyed it

What a great interview! Loads of useful info cheers

Another amazing video. Such a wealth of information within this video.

@themaltmiller8438

3 ай бұрын

Glad it was helpful!

Crisp Torrefied Wheat and Oats are flubbing amazing, they add so much luxuriousness to big Imperial Stouts.

So your Guest worked at Burtonwood brewery. I also applied for a lab tech job in 1983. So just made Burtonwood bitter mild and top hat from older recipes. Love them.

I’d love to see LDK on the malt.

Another brilliant video and what a knowledgeable bloke! I have learned so much from this! Thank you👍👍👍

@themaltmiller8438

3 ай бұрын

Glad you enjoyed it

Great video guys, really informative as always.Cant wait to hear how the brew comes out.

@themaltmiller8438

3 ай бұрын

It's cold crashing as we speak!!

Great Conversation!

Great video. It was interesting to hear from Mike that it was so important to try to prevent boil overs or excessive foaming in the FV, and that an antifoaming agent would be a very helpful addition. Antifoaming agents are virtually impossible to order from the Malt Miller as they are never in stock. Hopefully this will be rectified soon? Any news on when they might be available to order? Cheers.

@themaltmiller8438

3 ай бұрын

Hey! Glad you enjoyed the video! LipoHop will be back in stock in the next few weeks, if you join the waitlist for it then you'll get an email as soon as it's back with us.

Based on those comments, in your excellent video, about the roller gap for milling caramel and roast malts, would you therefore recommend that these are milled simultaneously with the base malts?

@themaltmiller8438

3 ай бұрын

You could do but to start with and to make sure you are happy with the crush, some experiments crushing them individually would be worth it

So one thing im getting from this discussion is that when I'm boiling, i should stir the hot break material into the wort rather than skimming it off, to aid head retention. Is that correct? Thanks for another interesting video.

@RiggerBrew

3 ай бұрын

I have noticed that stirring in the hot break helps to clear the beer as well.

@themaltmiller8438

3 ай бұрын

Yes, no need to skim it off at all. As Mike said, this protein all comes in to play further down the line

"Brewing is such a malty-faceted industry" 🤣 3m09 kzread.info/dash/bejne/q2Gho6eefquThco.html Seriously though love the Crisp line of malts - fantastic flavours every time And Malt Miller - love what you are bringing to home brewers (on youtube)

@themaltmiller8438

3 ай бұрын

Haha! We thought this whist editing the video. Glad you're enjoying the content!! 😌