Aussiedistiller, Home Distilling, Moonshine, Home Brew

Been following Croweater's malting experiment, been youtubing and reading a bunch. Hope to be as successful as you were CE...but my question is about using the barley water. After the first soak I had a bucket of half Ase barley water which tastes great. Has anybody tried, or heard of anybody using this water in the ferment? Seems like it would provide some flavor, possibley some nutrition for the yeast beasts. Cautious about using it, as I feel like it :think: was any good I would have read about it. Any feed back?

Irs definately worth trying mate, I would probably boil it to kill any nasties tho :handgestures-thumbupleft:

yes I always use the water from the first steep. I boil it first as my grain is husked and I found that this water must have bacteria and wild yeast in it and can purify quickly ;-)
Edit ha post same time as Kimbo

Great minds :-B

I don't know much about mashing, but would it push the pH out of the range?

Sounds like it would be worth the experiment

I put it in the fermenter not in the mash tun but going by taste no I don't think it has a low pH

Good tip on the boil, thanks. So did you notice a flavor come through? If so, how would you describe it? Not sure I'm ready to leave my beloved ujsm just yet, just kinda dicking around. Figured I could half ass it, add the barley water and the malt (if succesful) to supplement. The water was just an after thought, as it looked like a great beer, and the taste is surprisingly good. Yeah...I am the asshole that tastes everything along the way...

As I do enough malt at a time to do several mashes only about 1 in every 3 washes gets this put in (I guess the others get some via backwash) but yes I reckon I noticed a stronger pleasant malty grain flavour in the low wines that I attribute to it but do boil it , without yeast in it the steep water will go absolutely rotten in a few days :D

My batch was just saved I think; I had 0 thoughts of boiling until you guys interjected. Which would have been a shame, cause I love the taste of the water itself, hoping it carries through the bubbler.

If you put it straight in a pitched its likely that the yeast would over power (kill off) the bacteria, it did with my first lot. Also remember I'm using husked oats, the hulls and husks provide a great place for bacteria to develop more so than you would get from barely. I doubt you would have lost ya wash but eliminating the bacteria and wild yeast is just one less thing for ya yeast to contend with

OHey crow! I got some sprouts on the barley! Whoopwhoop! :happy-partydance: Not too sure what mynext move is, dont really have a place laid out for sprouting yet. Might go ghetto, window screens in a cardboard box, small fan.... :think: or in the oven,leave the door slightly open,fan going?(heat off)

Wait til the majority over the sprouts are as long as the grain then stop them quick smart. I put them in a jute bag 2 or 3 kgs at a time tied it shut and slung them in the clothes dryer. this wont fully dry them but it will get them most of the way there and halt the malting process after that i placed them in a large container (baby bath) in front of a heater and turned them often. Its now starting to warm up here so my next lots i should be able to spread out on sheets of iron and let the sun do it

Cool, thanks. Hate to keep pestering you, I got mine on a brew bag still, if I understand it, I should spread them out while they are sprouting? Or can I leave them in the bag? Would be easy to just leave then bagged, but doesn't seem like it would work.....

Mine are drained and in buckets at this stage i turn them several times a day. There is perhaps 10mm of water in the bottom of the bucket , I bring what is moist to the surface . If they can be kept moist in the bag without going mouldy they should be right, I like buckets or basins so I can aerate them ;-)

I use a big sieve tray, i find that there is less chance of it going mouldy (coz i'm not there during the day)

jumpe the gun, lookin through the mesh what i thought were sprouts was just crap and broken grains. :handgestures-thumbdown: but only 24 hours or so in, so not worried yet. if its as easy as soaking in a mesh bag and dumping back and forth between buckets, ill do this all day long.

your malting barley hey, depending on the variety this could take a week or so. I wouldn't go by the time frame in my thread as I was malting oats which are one of the fastest germinating grains ;-)
Here's a link to barley specific malting, (been waiting for Kimbo to post a thread on his method :!! hint hint)
viewtopic.php?f=12&t=583

I started malting some Barley on sunday and roasted it last night,
so as Crow says, there is no time frame, you have to go by the stage of germination.

croweater wrote: (been waiting for Kimbo to post a thread on his method :!! hint hint)

Yes....Yes..., i will. soon :mrgreen:

Soon? Its been hours!