Hello, you didn’t say at what temperature we need to set the oven since you kept it 30 hours
@Michael_______11 ай бұрын
9:32 oops 😅
@TheTSense Жыл бұрын
What do I do after the oven? Just toss it in? Using a mixer first?
@israeldevargasfortesjunior9726 Жыл бұрын
vendo o vídeo no final de 2022, com toda certeza pela época esse cara sabe muito a respeito, visto que na época os caseiros não se tinha muito acesso aos insumos, apenas os europeus e norte americanos tinha essa facilidade.
@israeldevargasfortesjunior9726 Жыл бұрын
eu vendo o vídeo no final de 2022 rsrsrsrs
@narimansadeghi91212 жыл бұрын
Is it suitable for making wheat alcohol?
@son-of-a-gun2 жыл бұрын
Before or after drying the malt in the oven you could treat the malt with a small sulphur fire.. The sulphurfumes will kill all bacteria. All the big malteries do that even when they deny it, because this process step is not mentioned in their operation permit for obvious reasons....
@alexandruc.51282 жыл бұрын
Thanks for the tutorial. I just malted 2kg of wheat for making a very small batch of beer. I can't leave it in the oven for 30h though... I will probably do it "faster" in a few hours at higher temperature.
@HowToHydroponics2 жыл бұрын
would you still have to mill this?
@DeeKitchen3 жыл бұрын
Great work explained good
@vijaynadar95193 жыл бұрын
Nice bro
@cyrilgraf5363 жыл бұрын
Olá! Thanks for the video! And thanks a lot for english, it's very clearly, although it's not my native language.
@ferretious3 жыл бұрын
Excellent! Looking to make some for an addition to home baked bread. As a flour and/or as a whole, soaked grain. I have some Tasmanian wheat grain that needs another use.
@allenrodrigues683 жыл бұрын
Rubbish
@LUCKYB.3 жыл бұрын
Malt your own corn White corn and Yellow .malt your own barley and rye .. you will have no reason to use Yeast in making whiskey corn or other weise
@billyhagerman47393 жыл бұрын
Great job
@SW-mg7et3 жыл бұрын
Hi Mate! Couple questions.. - Have you skipped the malt washing between sprouting and drying? Wouldn't this add more moisture to the malt? - Do you have any good 100% wheat beer recipes that we could experiment? Thanks for this video, it really kicked our project forward. Skål! - Sebastian / Finland
@anthonyrstrawbridge2 жыл бұрын
I see you never got an answer. I had the same question. I think he avoided it. However, he was clear about washing repeatedly. Organisms grow within the matrix so a good washing would help and would also remove many sprouts. I think we want washed malt with few sprouts at every point up until drying and or toasting. The drying toasting temp for a good Munich or Crystal low lavibond would do little to remove the micro organisms grown during the later stages of the malt.
@kevinacres16993 жыл бұрын
No apologies are needed but. A thank-you is a must. Thank you
@yasharkor66403 жыл бұрын
30hrs?? You dont say temp?
@cajunboy2k4 жыл бұрын
Your English is better than you think.
@bekenaomi68924 жыл бұрын
Why can't you wash your dirty dishes its not looking nice😂😂😂😂😂😂
@turbocpt14 жыл бұрын
This is earled barley, not good to make beer, you have to use whole barley.
@Sheepsville4 жыл бұрын
09:36 "Shit!" ha-ha
@nitaraul16234 жыл бұрын
Bored anchor
@rajatrajaji4 жыл бұрын
Great
@darthnihilus34474 жыл бұрын
Bro, did you even want to do this?
@GuruWR4 жыл бұрын
If you tie the wheat in thin cloth instead of keeping them in a tray and sprinkle water for 3 days. keep the wheat in a dark place and they sprout in 8 hrs.
@mahevarri3 жыл бұрын
This way they sprout uniformly
@GuruWR4 жыл бұрын
Why this took 36 hrs to get full soaked wheat? It takes only 24 hrs. Max to max.
@wsearp4 жыл бұрын
Is there a follow up video?....
@wsearp4 жыл бұрын
Your English speaking ability is better than mine and I am native born and have been speaking it for 81 years....
@simplysourdough54444 жыл бұрын
What temp was oven set to please?
@solomonrajur49484 жыл бұрын
Brew it....
@cleipiazza4 жыл бұрын
Cara, eu assisti esse vídeo logo que saiu. Sempre me deu vontade de fazer o mesmo. Pois bem, ano passado fiquei sabendo que os vizinhos dos meus pais em Erechim - RS estavam plantando cevada. Pedi pro meu velho dar uma olhada se conseguia comprar uns 5 kg para eu fazer umas experiencias em casa. No fim ganhamos uns 50 kg de cevada. Ontem recebi uns 10 kg aqui em Floripa. Vou me programar para semana que vem iniciar meus testes de malteação caseira e certamente esse vídeo vai voltar para as minhas referências. Valeu Kurt!
@user-ic7jv1qz1m4 жыл бұрын
s
@kedarsingh53484 жыл бұрын
What was temp of oven? thanks.
@mosesdavies83024 жыл бұрын
Which type of wheat is this, burger wheat or what?
@rafiqijamalnaser93164 жыл бұрын
It wasn’t informative video end of the video wasn’t clear what you did and what was your purpose
@RodriguesFRF4 жыл бұрын
É muito pouco starter não? Eu faço starter de 3 a 4 L para mosto de 1.040 para 50 litros de breja e ainda acho que é pouco levedura para fermentar 50L a 1.050!!!
@Vande16105 жыл бұрын
Mano do céu!!!!
@BlackRose-dn7ke5 жыл бұрын
Thank you so much
@ARCSTREAMS5 жыл бұрын
why wait 2 weeks for?
@ARCSTREAMS5 жыл бұрын
can this be used for converting other grain starches to sugar from mashing for beer or distilling?if so how much is used per pound of grain for conversion?
@lazaroxp5 жыл бұрын
Bom Dia. Bela iniciativa fazer o vídeo, muito bem explicado, ajuda bastante a tirar duvidas como as que eu tenho. Já pensou em fazer o mesmo processo para propagar mas ao invés de propagar a quantidade certa para sua leva propagar uma quantidade maior e na próxima leva propagar a partir do que você guardou e não do fermento seco? Outra duvida é que você usou um pouco de mosto grande parte dos videos usam DME que acaba sendo um valor quase do fermento o DME, em que momento você coletou esse mosto, penso que você deve ter transportado para a vasilha de fervura e separou um pouco fervendo separado correto? Obrigado
@anngarland4055 жыл бұрын
This is my favorite video about this right now. at about 9:34 or 9:35, when you say "shi*" when you drop the seed, I had to back up the video to hear it again. haha. thank you for posting this. like my comment if you are watching this in 2018. haha. I am doing research on brewing my very first batch of beer at home. :) I think I am going to start out with just buying a malt extract. But this is incredibly awesome to watch anyway. It is better than ASMR videos for me.
@rahuldoes2 жыл бұрын
2022.
@SheshagiriPai6 жыл бұрын
11:10 How did you wash the malt to remove undesired bacteria before drying.
@ElderPromethean6 жыл бұрын
Fucking thank you. Geez. Went through 20 frickin videos to find this specific one. Good video buddy. Thanks
@yulichenlu6 жыл бұрын
why isnt it efficient enough to be made into a base malt? Im currently germinating a batch of wheat malt, i was wondering if i could make beer just out of wheat? or do i need some barley?
@usamaalhaj806 жыл бұрын
Thanks for this vedio I have a question Can I do the same to malt rice or that is specially for wheat
@tinaarhin16573 жыл бұрын
He asked question?
@robinlillian94716 жыл бұрын
You speak English better than many people who have lived in the U.S. for decades. You are too much of a perfectionist.
@robinlillian94716 жыл бұрын
You could keep the grains in the glass bottle after you soak them. Just rinse them with water and drain it out once or twice a day. That keeps the mold away, too, and is less work. People who sprout seeds like mung beans to eat do it that way. It works fine.
@CervejaBasaltica6 жыл бұрын
That's interesting. It's surely less work. Thank you for the contribution.
Пікірлер
Hello, you didn’t say at what temperature we need to set the oven since you kept it 30 hours
9:32 oops 😅
What do I do after the oven? Just toss it in? Using a mixer first?
vendo o vídeo no final de 2022, com toda certeza pela época esse cara sabe muito a respeito, visto que na época os caseiros não se tinha muito acesso aos insumos, apenas os europeus e norte americanos tinha essa facilidade.
eu vendo o vídeo no final de 2022 rsrsrsrs
Is it suitable for making wheat alcohol?
Before or after drying the malt in the oven you could treat the malt with a small sulphur fire.. The sulphurfumes will kill all bacteria. All the big malteries do that even when they deny it, because this process step is not mentioned in their operation permit for obvious reasons....
Thanks for the tutorial. I just malted 2kg of wheat for making a very small batch of beer. I can't leave it in the oven for 30h though... I will probably do it "faster" in a few hours at higher temperature.
would you still have to mill this?
Great work explained good
Nice bro
Olá! Thanks for the video! And thanks a lot for english, it's very clearly, although it's not my native language.
Excellent! Looking to make some for an addition to home baked bread. As a flour and/or as a whole, soaked grain. I have some Tasmanian wheat grain that needs another use.
Rubbish
Malt your own corn White corn and Yellow .malt your own barley and rye .. you will have no reason to use Yeast in making whiskey corn or other weise
Great job
Hi Mate! Couple questions.. - Have you skipped the malt washing between sprouting and drying? Wouldn't this add more moisture to the malt? - Do you have any good 100% wheat beer recipes that we could experiment? Thanks for this video, it really kicked our project forward. Skål! - Sebastian / Finland
I see you never got an answer. I had the same question. I think he avoided it. However, he was clear about washing repeatedly. Organisms grow within the matrix so a good washing would help and would also remove many sprouts. I think we want washed malt with few sprouts at every point up until drying and or toasting. The drying toasting temp for a good Munich or Crystal low lavibond would do little to remove the micro organisms grown during the later stages of the malt.
No apologies are needed but. A thank-you is a must. Thank you
30hrs?? You dont say temp?
Your English is better than you think.
Why can't you wash your dirty dishes its not looking nice😂😂😂😂😂😂
This is earled barley, not good to make beer, you have to use whole barley.
09:36 "Shit!" ha-ha
Bored anchor
Great
Bro, did you even want to do this?
If you tie the wheat in thin cloth instead of keeping them in a tray and sprinkle water for 3 days. keep the wheat in a dark place and they sprout in 8 hrs.
This way they sprout uniformly
Why this took 36 hrs to get full soaked wheat? It takes only 24 hrs. Max to max.
Is there a follow up video?....
Your English speaking ability is better than mine and I am native born and have been speaking it for 81 years....
What temp was oven set to please?
Brew it....
Cara, eu assisti esse vídeo logo que saiu. Sempre me deu vontade de fazer o mesmo. Pois bem, ano passado fiquei sabendo que os vizinhos dos meus pais em Erechim - RS estavam plantando cevada. Pedi pro meu velho dar uma olhada se conseguia comprar uns 5 kg para eu fazer umas experiencias em casa. No fim ganhamos uns 50 kg de cevada. Ontem recebi uns 10 kg aqui em Floripa. Vou me programar para semana que vem iniciar meus testes de malteação caseira e certamente esse vídeo vai voltar para as minhas referências. Valeu Kurt!
s
What was temp of oven? thanks.
Which type of wheat is this, burger wheat or what?
It wasn’t informative video end of the video wasn’t clear what you did and what was your purpose
É muito pouco starter não? Eu faço starter de 3 a 4 L para mosto de 1.040 para 50 litros de breja e ainda acho que é pouco levedura para fermentar 50L a 1.050!!!
Mano do céu!!!!
Thank you so much
why wait 2 weeks for?
can this be used for converting other grain starches to sugar from mashing for beer or distilling?if so how much is used per pound of grain for conversion?
Bom Dia. Bela iniciativa fazer o vídeo, muito bem explicado, ajuda bastante a tirar duvidas como as que eu tenho. Já pensou em fazer o mesmo processo para propagar mas ao invés de propagar a quantidade certa para sua leva propagar uma quantidade maior e na próxima leva propagar a partir do que você guardou e não do fermento seco? Outra duvida é que você usou um pouco de mosto grande parte dos videos usam DME que acaba sendo um valor quase do fermento o DME, em que momento você coletou esse mosto, penso que você deve ter transportado para a vasilha de fervura e separou um pouco fervendo separado correto? Obrigado
This is my favorite video about this right now. at about 9:34 or 9:35, when you say "shi*" when you drop the seed, I had to back up the video to hear it again. haha. thank you for posting this. like my comment if you are watching this in 2018. haha. I am doing research on brewing my very first batch of beer at home. :) I think I am going to start out with just buying a malt extract. But this is incredibly awesome to watch anyway. It is better than ASMR videos for me.
2022.
11:10 How did you wash the malt to remove undesired bacteria before drying.
Fucking thank you. Geez. Went through 20 frickin videos to find this specific one. Good video buddy. Thanks
why isnt it efficient enough to be made into a base malt? Im currently germinating a batch of wheat malt, i was wondering if i could make beer just out of wheat? or do i need some barley?
Thanks for this vedio I have a question Can I do the same to malt rice or that is specially for wheat
He asked question?
You speak English better than many people who have lived in the U.S. for decades. You are too much of a perfectionist.
You could keep the grains in the glass bottle after you soak them. Just rinse them with water and drain it out once or twice a day. That keeps the mold away, too, and is less work. People who sprout seeds like mung beans to eat do it that way. It works fine.
That's interesting. It's surely less work. Thank you for the contribution.