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As well I'm trying to craft the Art Of Beer Making.
I'm on my second batch with a little improvement
over the first batch.
both from kits
first I learned don't use table sugar unless
you want a cider taste.
corn sugar is better.
I want to make the next batch from scratch
I was wondering can I get/use some ingredience ie: malt extract,grains,hops from
an animal feed store?
I thought maybe some of you may have some knowledge in this area so I opened up the forum
Thanks Chruch
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Whoa. This thread is old and off-topic, but I'll offer an opinion. First off, 'from scratch' usually means 'all grain', meaning you'll do a mash to convert starch to sugar instead of using malt extract in the can. 'Barley' and 'barley malt' are not the same thing--the difference is the difference between making beer and making porridge, and you'll want to know all about that as you venture into beer making.
The feed store is not the place to go--there are hundreds of stores around the country and on the web that have extreme quality malt ,the SAME malt used by professional brewers,. It's not expensive ,compared to malt extract,, and you have some chance of getting actual results.
Making all-grain beer is not hard, but there are a lot of little bits o' knowledge that are important to getting a good product. You might do a web search on Homebrew Digest, where you'll run into the serious beer-making community that can get you started. You have to take it a little at a time, but your first all-grain batch will get you over a big threshold of anxiety, etc.
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I should add here that when brewers refer to 'malt' they almost always mean malted barley. Malting is the process of germinating the grain ,sprouting it by keeping it warm and moist,. When a grain sprouts the starch kernel, used for stable energy storage, is partially converted to sugar by enzymes also in the grain. The maltster ,the person controlling the process,, allows germination to procede until the amount of conversion is at the desired level. The sprouts themselves are generally around 1-3 cm or so long.
The process is stopped by drying the grain, then tumbling it to break off the sprouts from the grain itself. The sprouts are separated and discarded. Conversion is usually ,as I recall, in the range of 30-90% for the entire range of malt used in brewing. In almost all beer, the 'grain bill' ,the mix of malts chosen by the brewer, is mostly pale malt with conversion percentages at the low end of the spectrum. The more highly converted malts, such as so-called 'crystal malt', are used in relatively small quantities ,such as 5-15% of total grain bill,.
It is the remaining enzymes in the pale malt that are used to convert the starch in the mash to sugar. Since darker malts have been roasted to get their color, their enzymatic 'strength' is minimal, and they have little ability to convert starch.
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A newbie asks a question: Why can't you just add ice to the wort to chill it to the proper temperature before pitching? ,I'm sure there's probably a very good reason, I just don't know what it is,
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Providing you do not overshoot your temperature goal, there is no reason that you cannot do this.
Rick
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Ice is fine. As to feed store grains adjuncts like corn oats wheat or rye would be a better choice than barley. If you do buy unmalted barly at least buy malting quality from a co-op in minesota wisconson canada or some other brewing barley production area. As long as 20% or more of the grain is malted you should be able to mash out ok never malt rye or oats at home as they are prone to toxic molds.
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This is for Bongoboy. Thanks for your input.
I just posted a similar question in the recipe forum, but maybe you can help me here? The only grain grown near where I live is corn, so barley, rye, etc. just aren't readily available to me. I don't want to buy a commercial kit, nor 'canned' malt other than perhaps some hops and yeast. What I was wondering is, what kind of alternative grains may be used to make a drinkable beer? Also, I'm not really looking to malt the grain either. I expect that a healthy dose of corn sugar will make all the alcohol I want, so I suppose the grain will primarily be just for flavoring the beer some, along with the hops. I read that the Greeks made unmalted beer for centuries until someone else put them onto the malting process.
Thanks for being patient with Chrunch and me. It seems we both have other interest in addition to distilling.
Thanks,
Spirit Maker
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Hi, very informative, congrats <center><table border=1><tr><td>  casino.html (10.5 k)</td></tr></table></center>
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