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So I found this to be kind of interesting.
Thoughts?https://www.reddit.com/r/Homebrewing/comments/3d6224/have_you_ever_tried_toasting_your_own_specialty/ct2x71m?context=3
Posted 34 days ago.
That's really interesting stuff, no doubt. The roasting, to me, is just next-level toasting. I'd love to make my own crystal, though.
Posted 34 days ago.
You know how some people say "Why would you make beer when you can buy it?" That's how I feel about specialty malt.
Posted 34 days ago.
unless some god-forsaken competition says you can't use certain ingredients.
Posted 34 days ago.
Hey, Ray! With this guy's help, you can use more than one c-malt to get that nice "layered" effect in your competition beers!
Posted 34 days ago.
Roasting, smoking and making cara's every now and then, mostly from rye. These are all relative simple processes I learned when I started brewing as all there was was Pilsner and sometimes some Munich. Making Cara came quite a bit later.
What I especially like is make a grist and take a part from the whole an treat that, works very well on UrBock grists (pilsner, Wheat, Munich), smoke a bit and roast a bit for different lengths of time. Also nice for rustic beers.
You can't make Vienna or Munich from pilsner though.
Posted 34 days ago.
Edited 34 days ago by ingoogni
I downloaded the ebook on home toasting malt from http://barleypopmaker.info/. It's a little short, but nicely done and it covers all the techniques you'd need to toast malts to different levels. I think you can get all the info in the ebook from scavenging through the posts on that site, but the ebook was only like $2. I'm happy to support a fellow homebrewer!
Posted 34 days ago.
Edited 34 days ago by KidMoxie
brewingbeerthehardway.wordpress.com/
Dude grows his own barley and describes his methodology for making all kinds of different malts.
Posted 34 days ago.
Huh... almost the same URL as Marshall's new site: BarleyPOOPmaker.info
As for "layered" caramel malts. That sounds like the worst kind of layering ever.
Posted 34 days ago.
I'm really looking forward to the next xPOOmt!
Posted 34 days ago.
I've seen that blog, Uberg - good stuff.
Layered c-malt are amazing, bro. Don't go c60, go halfsies on c40 and c80 sometime.
Posted 34 days ago.
I am now inexplicably happy.
Posted 34 days ago.
Hmm...So, 250F is the target roasting temp for Caramel malt. Maybe I can get something darker than C60. Still not sure if I want to try to stew some pils to make a lower L caramel malt.
Chocolate malt is 325F+...hmm...I'm pretty sure I can do that with my top secret method.Posted 34 days ago.
Hold on to your minds, 'cause they're about to get blown: why not toast the C60 malt to get something like that DRC from Simpsons?
Posted 34 days ago.