 Rank: Junior Member Groups: Registered
Joined: 4/6/2012(UTC)
Posts: 133
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I have been making my own malt for awhile now. I hear the stories about rye, barley 4-row, 6-row etc. I hate to buy anything, not so much because of the money as the satisfaction of making stuff yourself. Hell, that's why I make shine. Anyway I been stuck on whole corn malt because it's available and cheap. I tried several methods before I came up with what I generally do. I take about 3-lbs, which is enough to mix with a 7-gallon batch and wash it and soak it for about three days then put it into a large collander, cover it with a cloth and keep it wet, twice a day for about a week and end up with a malt that does the job. The percentage of sprouts varies but I can live with it. The last few days it has rained constantly and I just left it alone outside and it has completely sprouted, better than it has ever done before! It has to be the rain water instead of house water. Everything else is the same. Next time I'm going to try it with rain water from my cistern or maybe spring water from the store. Anyone had this experience? I generally run about 150 to 170 proof. I don't think it will increase abv, but it should increase the overall volume.
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Rank: Junior Member Groups: Registered
Joined: 4/6/2012(UTC)
Posts: 133
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Ive done it two ways and I don't think it matters much.After it sprouts the green you can use it as is or grind it up and use it. My old blender works OK for a small batch. If you ain't gonna use it right away you got to dry it, and grind it for storen. I usually don't store it. It's kinda like aging hootch. It just don't hang around too long. You don't need none of this for a straight sugar wash but you do for corn. I always throw a few bannans in there with it while fermenting. The skins give it a little something to help the conversion and the bananas are just a sweet extra. I hid a jug awhile back and forgot where I put it. Found it about four months later and I'll tell you, aging does help.
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Rank: Junior Member Groups: Registered
Joined: 4/6/2012(UTC)
Posts: 133
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"The beauty of the thing is you need the basic mix and can vary sugar, corn, fruit or whatever. I generaly use about 3-lbs. of Corn Malt to about 5-lbs of cracked corn or whatever and I always add a little sugar 5 to 10 lbs is plenty. I don't use that Turbo yeast ( THOR ) except for a pure sugar run, which will produce a neutral up to 190. It kinda scares me.
I never had a friend before. It ain't nothin sexual is it?"
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