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Showing results for tags 'barley'.
Found 17 results
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Hello All, I am going to up front, I did not do a through search. This may have been asked before. If one makes a Malt Whiskey, does it necessarily mean it is 100% malt or can it be something like 51% malt and 49% barley? Cheers, Hudson.
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My first single malt run was somewhat of a failure (I had a 15" krausen that was fairly dry that didn't fall and had to be scooped out of the fermenter by hand and SG didn't go below 1.02 - it was constant from day 4 to day 7 so stripped it). I heated it to 152F waited 90 min (starch test good) heated to 165) cooled and added yeast according to manufacturer's specs. After the required time at 150-55F do many of you heat to pasteurization (~180F) to kill bacteria before you cool and pitch? If so, do you add glucoamylase on the way down or in ferment to ensure more simple sugar conversion? Any help to get my process working a bit better is appreciated. Thanks
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I was wondering if anyone had some experience with distilling and mashing with 100% flaked grains. I'm trying to use a 100% flaked bill for ease of use but keep running into a thick pourage that I can't seem to process. Below is the procedure and ratios I'm using but getting stuck and hoping someone might be able to provide some insight... I'm mashing for Distilling. 30 pounds of grain – 100% flaked wheat .375 gallons water per pound of grain (1.5 qt / pound) Bring water to 142 and pH correct to 5.0 with citric acid Mix in BioGlucanase GP – about 4ml worth Mix in Grain Check temp, should be 135-142 and held in that range Hydrate grain for 35min stir every 5-10 min; stir constant if having to bring temp up at all - done once (used direct steam injection for heating up) Bring temperature up to 150 Stir in Amoly 300 - 22ml Maintain temp at 145-155; stir constant if having to bring temp up at all Stir every 15 min and cook for 90min So in this test run when I was bringing up the temp for the Amoly I was stirring constantly and it really starting taking a turn for thick pourage at this point I'd prefer to stick with a 100% flaked grain bill if possible..
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Looking to source New York grown grains, anyone who is or has any reliable distributors? Very much appreciated. Would also be seeking New York made bulk gns/whiskey/rye for blending. Cheers!
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Early Bird Registration Open Through December 15! The 2018 Craft Malt Conference will take place February 3rd and 4th, 2018, in Asheville, North Carolina. Early bird registration is open through December 15, 2017. Early bird registration is $350 for Craft Maltsters Guild members and $400 for non-members. Registration fee includes access to all workshops, meals, and beer. Register here. Registration is limited to 125 attendees. What can you expect to get out of the conference? An overview of the current state of craft malt, including malting technology, handling and storage, marketing, and agriculture in the Mid-Atlantic Useful information you can use in areas such as equipment, social media, digital marketing, brewing, and distilling Sensory training designed to increase awareness of diverse craft malt flavors Participation in the Craft Maltsters Guild Annual Meeting Networking opportunities during session, meals, trade show, and events Breakfast and lunch both days of the conference included in the conference price Educational Sessions Include: Choosing the best malting equipment for your needs Learning how to properly handle and store your raw materials Accounting for distillers Developing effective marketing and social media plans New and developing agronomy and seed research in the Mid-Atlantic The science of distilling and whiskey sensory techniques Distiller requirements for craft malt Malt sensory techniques Visit http://craftmalting.com/2018-craft-malt-conference/ for more information and to register
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I have 1,000 bushel of 6 row spring barley for sale , I can have it malted or not. It is less than 1 ppm vom it is carry over from 2016 crop New York Crop
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We have an overstock of high quality 2 row malting barley available. Asking $0.12/lb in totes. Volume discounts available. Also have malt and other grain as well. Please contact mike at pilotmalthouse.com Thanks!
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Hello, We are currently offering custom grain processing for grain off our family farm in Columbia, IL, which is just outside of St. Louis. All prices below are in $/lb and available in Super Sacks which contain 2,000 lb. We can also do 50 lb bags but there is a slight up charge. These prices are FOB 62236. Shipping can be arranged at buyer's expense. Uncleaned Cleaned Only Cleaned & Milled Soft Red Winter Wheat $0.12 $0.19 $0.25 Yellow Dent Corn $0.10 $0.15 $0.20 6-Row Barley $0.17 $0.26 $0.35 In the coming months we will also be offering small quantities of custom malts and rye. Please email adam.stumpf at stumpysspirits.com for more information. Thank You, Adam
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Hello everyone, Finally getting to do some test batches for 100% barely mash. Mashing and fermentation is going very well. When I am getting to the stripping run however, I believe I am experiencing some issues with scorching the grain (on the grain distilling). I even finished the spirit and the taste was very good except for a off burnt smell that I believe is contributed by scorching during the stripping run. 1. Is it possible that even though the grain isn't burning, it will darken and 'roast' during distillation, possibly causing off smell? 2. at what volume of distillation would you recommend agitation? Currently I am distilling with a 26gallon mile high flute with blichman burner. System is working great other than this smell I cant decide if I need to splurge on an agitator!!! Doing appx 20 gallon text batches. any help appreciated Thanks
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Hello, we had been experimenting with a recipe on a small scale and bumped it to large for production and it did not turn out so we have an excess of grain here we are not using. I would say we have roughly 750 pounds of red wheat in a large super tote and we have 1600 pounds of malted barley, that is bagged in 50 pound sacks, which is 32 sacks. We would like to get rid of it, and would sell it off at .30 cents a pound. Serious inquiries only, for more information contact kbcdistillingcompany@gmail.com.
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Given that most of us are fairly small, I was hoping to get a discussion going regarding quality control of fermentable products. Do you measure the moisture content of grains and if so, how? How do you ensure a grain shipment is up to standards; i.e. contaminant free, pesticide free, etc? What other faults do you look for? We are small enough we buy from a local grain mill that supplies bakeries and restaurants so it's mostly visual inspection for grain size and the like..
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Hey folks, I've been gearing up to produce some whiskey from unmalted barley. I've done a few very small test mashes so far and the results have been a little disappointing. My efficiency is traditionally good with corn and rye but these have been really reluctant to give me what I'm looking for. Some details: - I'm trying for a ~28 gallon beer (5 lbs grain w/ 2.2 gallons water up front for a final volume of 2.5 gallons wash) - I'm gelating above 190 for nearly an hour - have tried both 10% & 30% malt additions - have tried to reduce viscosity with "rests" at ~105 and 130 (tho given mash thickness, I probably didn't wait long enough) I eventually saw conversion pick up when I finally bumped my saccharification temp up to ~150, but in the end I still got much lower extraction than I do on corn and rye. I have not done a starch test yet, though the wort does look turbid throughout the mash. I've assumed this cloudiness is from a protein-rich batch of grain. I have stirred these mashes as I normally do, which is every 20 or so mins. I'm curious if an abundance of protein/glucan can congest the wort to a point where conversion is compromised? Are the enzymes likely to just get bogged down like that? At this point, I might try using the 30% malt in three additions: 3% premalt, 13.5% at start of mash schedule, then another 13.5% after 145 deg saccharification. I'm thinking with this last addition I can extend conversion into the high 150s w/o worrying about denaturing things too quickly. I'm running out of ideas on this and would like to figure it out without hightempase or such. Are there any particular tricks to mashing unmalted barley (and other protein-rich grains)? Clearly the Irish make it work, and I'm guessing they don't use enzymes either. Cheers!
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Hi all, To date I have experimented with small batches but want to step up a notch and need recommendations on where to get grain and malt in the Nashville, TN area or as close as I can. Buying from craft beer stores has been fine up to now but far too expensive for large batches. Thanks in advance, Ray
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Hi, I like everyone else would like to start my own distillery. In am in the Oregon and Washington State area and I know WA requires a craft distillery to produce its product from at least 51% grain grown from within the state. Oregon doesn't have that requirement, but I would like to support local farmers, and the local economy, and purchase things like; corn, wheat, barley, rye, etc direct from local farmers in Oregon and/or Washington. What I can't find is an easy way to do this. Can anyone help? How do you buy things like corn or wheat from a local farmer? Where? Is there a co-op or certain place/website I can go to to do this? Thank you for your time! John
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Hi, I like everyone else would like to start my own distillery. In am in the Oregon and Washington State area and I know WA requires a craft distillery to produce its product from at least 51% grain grown from within the state. Oregon doesn't have that requirement, but I would like to support local farmers, and the local economy, and purchase things like; corn, wheat, barley, rye, etc direct from local farmers in Oregon and/or Washington. What I can't find is an easy way to do this. Can anyone help? How do you buy things like corn or wheat from a local farmer? Where? Is there a co-op or certain place/website I can go to to do this? Thank you for your time! John
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Hi, I like everyone else would like to start my own distillery. In am in the Oregon and Washington State area and I know WA requires a craft distillery to produce its product from at least 51% grain grown from within the state. Oregon doesn't have that requirement, but I would like to support local farmers, and the local economy, and purchase things like; corn, wheat, barley, rye, etc direct from local farmers in Oregon and/or Washington. What I can't find is an easy way to do this. Can anyone help? How do you buy things like corn or wheat from a local farmer? Where? Is there a co-op or certain place/website I can go to to do this? Thank you for your time! John
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Hey all, I've been looking for a rule of thumb regarding the minimum percentage required for full starch conversion for each malted grain - 2-row malted barley (pilsner) 6-row malted barley (pilsner) malted rye malted corn distiller's malted barley So for example, say I desire a mash bill of (unmalted) corn & malted barley, for full conversion I would have to have on minimum x% 2-row, v 6-row, v distiller's. I understand that the min % might change some off of the base grain, I'm just looking for a ballpark, 5/10/15/20% for each grain. A later discussion might include ideal conversion temps given that they each have different amylase compositions, but that's day 2 stuff. Thanks
