BARLEY! MALT, MILL: How To: Microbrewery!!
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- čas přidán 7. 07. 2024
- Learn about Barley used for Beer. Barley to Malt Modification. Malting Process. Barley Malt for Craft Beer at Microbrewery. The Start of the Brewing Process. Great Malt Makes Great Beer. Milling and Crushing the Malt, 2 Roller Malt Mill and Grist Case. HomeBrewer to Masterbrewer, Welcome!
Hi, i have been following you quite a while You are an osam amazing head brewer
I had learnt a lot of things by just seeing your vlogs
I appreciate your work very much
Thank you for all
Please Keep doing ..
Jasper-Loving the videos, man! As a guy who is currently in the transition process between homebrew and opening a nano with my family- these have been super valuable to me! Keep 'em coming! 👍🏻
Thanks Keaton! Follow your dream man!
That's my mill! Roppy 600.. excellent performance.. cheers!
Subbed. Your channel is so helpful and I cant thank you enough.
I appreciate it!
Love the videos, thanks for all the interesting details. I'd love to see the wort chilling process at some point. Keep up the great work.
Cheers!
excellent video! thanks man
great video man
Thank you!!
Diggin the vids Jasper. Would love to see a video on recipe development. Cheers!
Great idea, Thanks!
Hey Jasper, when you brew with adjuncts such as rice, do you milling the rice share the same double roller miller?
Or you will use a separate miller such as hammer miller?
Great information. Please do hop storage! Thanks.
Great idea, Cheers!
looking forward to a YEAST vid. cheers.
Id guess within the next 2 months, its coming.
Would be great if you could show how you prepare your yeast, pitch/add them, collect after fermentation and how do you store them.
Jasper, your vids are awesome, keep it up!
Thank you!
You Run your Malt Barley and rye where it just corse than Maze ? And Yellow crack regrind it to maze consistency ?
Nice explanaition, I love the fact that you are showing how its done in the brewery. But personally I prefer to get all my malt crushed, (not milled). So i have that 90% efficentie, i have never problems with wort separation so I'm wondering is the installation we use so different? (I'm from Bemgium). I can't remember seeing the separation plate in any of your video's?
Thanks! Trying to add some beer education to the world.
Pre-crushed or pre- milled malt is great for smaller breweries. No need to buy a mill. But still nice to have a grist case or hopper. I like the flexibility milling gives the brewer and I believe a fresher product.
To me it seems like all brewing equipment has different "personalities" and you're lucky to have never experienced a stuck mash and have to underlet. This happens to me like once every couple yrs. Raw ingredients and process plays a larger role than equipment in stuck mashes.
Check out the brewhouse video to see my mash tun screen (separation plate). Cheers!
Thank you, Ill check the video now, and I do crush the malt myself, for quality purposes.
In the storage.. what kind of conditions you have.. AC unit? What the proper storage and humidity level ?
Can I make beer without malting the barley?
Over in the UK I am also using a monster mill to crush fresh all the old breweries swear by it makes for a better beer have you tried/noticed a difference in floor malt vs the modern made way? Its around 200-300 pounds more a ton!
Thanks for the question!
Pre-crushed grain also makes a great fresh beer. Just storage in higher moisture climates, and malt varieties available are not great.
Floor malting is the oldest method of malting, it is traditional. I would use it if I wanted to advertise the "old ways". It costs more $ because it is far more labor intensive not a better product. It has a higher likely hood of being under-modified and inconsistent. These inconsistencies may lead to unique flavors that are desirable by a brewer.
Modern malting technology use the same process as floor malting (germination is germination) however they just remove the human error from having a drunk employee raking the bed. Drum chambers (Decked or Galland) are rotating cylinders full of grain. Box Chambers (Rectangular or Circular) use mechanical rakes and sprayers on the grain, famously the Saladin Box. GKV's, Germinating and Kilning Vessels, save space and are awesome. There are continuous malting systems called Domalt systems. Or the craziest one of all, the semi-continuous Wanderhaufen malting system.
I would personally choose modern technology but this is just one persons option. The truth is you really can't go wrong with todays malts no matter how its malted. Cheers!
Thank you for the reply, The advice from another brewery I had was "You can look the pub owner in the eyes and say you are using the best quality malt available on the market" when your trying to sell your casks that is.
There is so much competition its booming over here I might just go for the most expensive just to give me any little edge I could get and the flavours you get from the old ways should be interesting, That and I'm very OTT on making it in the first place with water filters and treatment, Cant wait!
Can you tell me about K-Rims system, what system do you use for mashing?
+Lito Quayle Thanks for the comment. Kettle recicrulating infusion mash systems seem to be popular for nano size breweries 3bbls and under. Im sure it makes great beer but I have never worked with this system or seen much literature on it.
It uses the kettle to heat wort runoff so you can raise mash temp. Stepped up mash temps are for traditional brewers and unnessary for most. I mash one temperature in a mash tun. Cheers!
Please make more videos
Thanks for the encouragement!
i would like to learn how to do all this or even start brewing at home. There is just so much stuff to learn. Where should a new guy begin? How to even create new tasty recipes. Very complicated stuff
I would suggest joining a local homebrew club to start working on beer recipes and knowledge. Cheers!
Look for a homebrew/winemaking shop near you. They will be able to point you to the local club. Some shops offer classes where you watch the whole proccess and some are even free. Watch "Basic Brewing" on youtube and read as much as you can.
Most people start with stock recipes and then start making up their own later.
what is your mill gap?
It changes but 1.7mm is a good place to start. Cheers
Didn't even give us a close up of the malt before milling! A big thumbs down!