Man, yall always find a way to come up with some new and interesting videos. James you and Steve both have a good chemistry and a fun sense of humor to make a good show. keep up the good work and we will continue to follow yall!
I'm continuously amazed at the quality of your productions - visual as well as audio. Obviously there's my excitement at a new hobby/"way of life" but still gotta hand it to you. Highly entertaining. Well done Sirs.
james, I ve been making my own cara malt. I día the first parte the same. I do my drying cicles a little diferent. I use 175°C in 2 cicles of 20 minutes in convecting Mode. the a turn the Heat up to 185°C and down scale my cicles to 5 minutes heach. It s been working like a charm and also got the best of my anxiety problem as you had.
Very edifying, thanks again. At last, between the video and the comment section, I have learns what malt is. I still don't know what malted mild is. Yea though I am ancient of days, the milkshake had taken over from malts when I was hitting the Dairy Queen.
Since we know thepound of malt will absorb 1/2 cup of water, why not just add 1/2 cup of water to a pound of grain in a ziploc bag and let it sit overrnight to hydrate. Then put the whole sealed bag into a mash-temperature water bath for an hour to convert. Remove and roast. That way you lose no fermentables to the water in the pot.
Thanks for that tutorial. I'm going to brewing an Amber Ale in about 2 or 3 weeks. I'll be using 10 lbs of 2 row and 2 lbs homemade crystal 60 with 1 oz of Centennial at 60 minutes and 1 oz of Cascade at flameout with a harvested 1056 yeast. I'm really interested in seeing how this turns out. I'll try to post again after I do it. Cheers!
Definetly going to make this at home! I am thiking of using pale and pilsner malts that are being produced here in Brazil...let's see how it goes! Thanks for the video!
hey guys good video. We are a 6 man team of volunteers in Nigeria and we have been able to bring some Partial extract kits back with us from US, Canada and Uk. The hardest part about making beer for us is getting good supplies. What would you suggest we try and get locally to make our own brew? Right now we use crushed grain, DME, dextros, citra and amarillo hops, yeast. It would be nice to elliminate the DME and dextros. Any suggestions?
Nice video. Might try it at home. In brazil, specialty malts are quite expensive. Pilsen base malt goes for 0.93 to 1.76 U$/kg. Specialty malts about 1.43 to 3.33 U$/kg. Thanks.
I found that a large cookie sheet lined with alum foil does nicely for the whole process, but you have to be careful that you don't bake it too long or you'll get more burnt flavors appearing.
Hi very educational shows how we get our products etc but unless you are a super dedicated brewer it is easier and not much dearer to buy crystal. Now I know how it is done I understand and hopefully make better beer keep these vids coming
hii, may i know what did you said at 0:59 mins ? what malt ? i am trying to know what grain you use ? barley ? rice ? wheat ? never brew a grain beer before. trying learning
Great video! I guess the next step would be malt your own barley and brew with that. Then, malting your own barley, turning some of it to crystal or whatever and then brew with that. Then I guess the next logical step would be to grow up your own yeast. You'll have to change the name of the channel from "Basic Brewing" to "Radical Brewing" or "I don't have a home brew shop or internet connection brewing." Of course if someone doesn't have an internet connection, it may be challenge to watch those videos. Seriously, I am curious to see where this can potentially go. I have long thought about trying this myself, but time has bee very prohibitive. Thoughts?
So you started with malted barley? Or you just started with barley? If it’s already malt, should it not already be starches converted to sugars, yet you’re converting more? I don’t get it.
Maybe use 60% malted uncooked with 40% toasted and get the flavor profile and color from 40% roasted plus maybe it will convert the roasted grain with less hassle. I am not a all grain brewer but i heard of this before using 60% barley 40% oats the malted barley converts oats starch. Thus make maybe the best porter maybe more body idk.
Hi from Melbourne Australia, really like the style of your video's. This video sparked my interest as i have 5kg of Vienna and 100g and Saaz waiting to be used, i heard you used approx. 4kg of vienna and roughly 170g of the diy crystal but what was the batch size ? Thinking i might use a lager yeast since we are almost coming into winter, i also was interested in the Kvieking pale ale which would be hard to go past as a quick brew.
If the grain expands to twice the size it was in the seed bag when you first soak it . How much bigger than the original seed is the crystal malt ? Does it stay expanded about 2x the size it was or does it shrivel back down to a small hard little grain the close to the same size it was when it was a dormant viable seed?
Two questions - do you still crush this and add it to the initial mash? Second question: since the "specialty grain" is just heated up base malt, if you only used your base malt and this, would it still be considered a single malt beer?
Hello James, this is a FANTASTIC video, However I malt my own grain, and wanted to Try the crystal malt method, but with green malt, not dried and packaged, do you know? Or know where I can acquire the info on crystal malt with green malt? Thanks for your time! Trying not to have to dry then hydrate again.plus dealing with the roots and shoots, On green malt! ( also any info on STEWED MALT? ) Jdot
As I understand it, by malting your own grain, you have an advantage. After germination, instead of going straight to the drying and kilning stage, you can raise your malt to mashing temp to convert the sugars, then proceed to dry and kiln to your desired color. I haven't done it myself, but I believe that's the way the malting companies do it. - James
basicbrewing Thank you James ( I’m assuming I leave the roots on during the steeping part )? Then remove them during the drying / toasting part! As normal! I really enjoy your work, teachings, and tutorials! Thank you, it is Appreciated! Jerry ( gently stewed malt is the same ) From what I gather, key is SLOWLY heating it over time, to mashing temps. Green malt ( roots and all ), SLOWLY brought to 150F, in a moist environment ( water/? ) Over 2 hours or so, then dry, winnow , grind! Any thoughts?
I also malt my own grain but can never get many roots off so I just leave them on. This video is interesting but surely you increase efficiency with crystal malt but lose some nutrition. I don't understand why you would do this, except to get very high ALC beer..
rebelshadowrider1 It depends on the type of roaster. I have a hot air toaster, and the grains would fall through the bottom of the container designed to hold the beans. Other roaster types might work better. -James
i have seen a video or too that stated that if you are going to smoke you own malt that you needed to let it set for a few days to de-gas so the carcinogens evaporate off. do you know if this is true of this process too or if it is even something that should be worried about? like i said it was just something i heard on some TH-cam videos and not necessarily hard science.
Now, I'm wondering if since it is at such low temperatures, could the leftover water from soaking the grain be used as a lacto culture starter. Two birds with one stone if you know what I mean. If you anyone has any thoughts on this, let me know.
+Dennis Kwasnycia Interesting idea. I don't know if the heat of the mash would be enough to denature the lacto from the grain or if you'd have to re-inoculate with some fresh unmilled malt. - James
A great fast lacto culture can be made with just a spoonful of natural plain yogurt. Great for veggies, sauerkraut, or other lacto ferments. Its the same cultures.
So..... how is "base malt" made. I'm a Farmer and have 50000 bushels of a two row malt variety sitting in a bin. Can I use this or does it have to go through a germination process? thanks this is very interesting.
To oversimplify, malt is seed that has been soaked in water and germinated. Once the seeds have reached a certain level of maturity (modification), they are dried and then kilned to a desired color. Of course, the process is way more complicated than this, but that's the basic explanation. Malting at home can be done. - James
+Evan Friend James used a refractometer to test the gravity. If using to check gravity after fermentation you need to use a calculation to get the correct final gravity.
Ok thanks I am learning about homebrewing! So I live 2 hrs from the closest brewing store so I cant get to the store all time time, but the stores around here do sell pearled barley. I have read that it doesn't work for malting but could I make crysral malt from it?
I saw you've steeped the grains and but not sure you took some time to germinate it. Is this a special method that does not require germinating ? In one of your messages you've said germinating is necessary but in the video you never germinate.
Seems like a fun project for people who are into doing everything from scratch (though the possibility of modified base malts is interesting), but it's an awful lot of work to "save" $0.20 - 0.50/lb.
I don't get it... did you start with malt and produce malt? or what you mean is that you start with grain and produce malt. The video producing machinery looks very impressive but to mix those two words, I don't know but doesn't looks like you know for good what are you saying... sorry if this comment looks like not nice but that's what I think.
We are taking a "base malt" and using it to create a "specialty malt." Base malts are where most of the fermentable sugars come from when you brew an all grain beer. Specialty malts are used to add character to the beer. For example, crystal malt is less fermentable than base malt and is in varying degrees darker than base malt. So, you can add crystal malt to your beer to give it more body and, depending on the roasting level, add color and flavor. The darker the crystal malt, the more roasty flavors are added and the darker the color added. I hope this makes sense. - James
Man, yall always find a way to come up with some new and interesting videos. James you and Steve both have a good chemistry and a fun sense of humor to make a good show. keep up the good work and we will continue to follow yall!
I'm continuously amazed at the quality of your productions - visual as well as audio. Obviously there's my excitement at a new hobby/"way of life" but still gotta hand it to you. Highly entertaining. Well done Sirs.
james, I ve been making my own cara malt. I día the first parte the same. I do my drying cicles a little diferent. I use 175°C in 2 cicles of 20 minutes in convecting Mode. the a turn the Heat up to 185°C and down scale my cicles to 5 minutes heach. It s been working like a charm and also got the best of my anxiety problem as you had.
Excellent. Thanks for the tips! -James
This is one of my favorite episodes. I was watching and hoping you would show us the end product. great job James. I will give it a go.
I'm glad you did this video, thanks! I need to remember to try this sometime.
Thanks for showing the process! I'm definitely going to try this out myself sometime. I'm leaning towards Golden Promise as my base malt for this .
Nice episode. It shows the process and the result. Well done as usual.
Don! The brewmaster!
Very edifying, thanks again. At last, between the video and the comment section, I have learns what malt is. I still don't know what malted mild is. Yea though I am ancient of days, the milkshake had taken over from malts when I was hitting the Dairy Queen.
Since we know thepound of malt will absorb 1/2 cup of water, why not just add 1/2 cup of water to a pound of grain in a ziploc bag and let it sit overrnight to hydrate. Then put the whole sealed bag into a mash-temperature water bath for an hour to convert. Remove and roast. That way you lose no fermentables to the water in the pot.
Stott Noble good idea. I'm going to try that!
I smoke and roast my own grains, this is helpful for many things
Thanks for that tutorial. I'm going to brewing an Amber Ale in about 2 or 3 weeks. I'll be using 10 lbs of 2 row and 2 lbs homemade crystal 60 with 1 oz of Centennial at 60 minutes and 1 oz of Cascade at flameout with a harvested 1056 yeast. I'm really interested in seeing how this turns out. I'll try to post again after I do it. Cheers!
How did you make crystal 60? How do you determine the 60?
Definetly going to make this at home! I am thiking of using pale and pilsner malts that are being produced here in Brazil...let's see how it goes!
Thanks for the video!
I wonder if doing this with a sous vide would not be better or at least easier?
hey guys good video. We are a 6 man team of volunteers in Nigeria and we have been able to bring some Partial extract kits back with us from US, Canada and Uk. The hardest part about making beer for us is getting good supplies. What would you suggest we try and get locally to make our own brew? Right now we use crushed grain, DME, dextros, citra and amarillo hops, yeast.
It would be nice to elliminate the DME and dextros. Any suggestions?
I did this but I soaked it in cold water for 15 hours any idea what I’ve made lol
A sous vide would be perfect for the re hydration step.
Nice video. Might try it at home. In brazil, specialty malts are quite expensive. Pilsen base malt goes for 0.93 to 1.76 U$/kg. Specialty malts about 1.43 to 3.33 U$/kg. Thanks.
Awesome post. So, you basically made a festbier? Definitely trying this.
I found that a large cookie sheet lined with alum foil does nicely for the whole process, but you have to be careful that you don't bake it too long or you'll get more burnt flavors appearing.
When using the homemade crystal in the wort, did you coarsely grind it or use it whole? Great video. New subscriber.
I milled it as is usually done. - James
How some people can give this video a thumbs down, God only knows.
Hi
very educational shows how we get our products etc but unless you are a super dedicated brewer it is easier and not much dearer to buy crystal.
Now I know how it is done I understand and hopefully make better beer
keep these vids coming
I want to try this with a roaster i just bought.
hii,
may i know what did you said at 0:59 mins ? what malt ? i am trying to know what grain you use ? barley ? rice ? wheat ?
never brew a grain beer before. trying learning
Great video! I guess the next step would be malt your own barley and brew with that. Then, malting your own barley, turning some of it to crystal or whatever and then brew with that. Then I guess the next logical step would be to grow up your own yeast.
You'll have to change the name of the channel from "Basic Brewing" to "Radical Brewing" or "I don't have a home brew shop or internet connection brewing." Of course if someone doesn't have an internet connection, it may be challenge to watch those videos.
Seriously, I am curious to see where this can potentially go. I have long thought about trying this myself, but time has bee very prohibitive.
Thoughts?
So you started with malted barley? Or you just started with barley? If it’s already malt, should it not already be starches converted to sugars, yet you’re converting more? I don’t get it.
Malt needs to be mashed to convert starches to sugars. When making crystal malt, that conversion happens inside the kernel. -James
Maybe use 60% malted uncooked with 40% toasted and get the flavor profile and color from 40% roasted plus maybe it will convert the roasted grain with less hassle. I am not a all grain brewer but i heard of this before using 60% barley 40% oats the malted barley converts oats starch. Thus make maybe the best porter maybe more body idk.
oh. i saw it vienna malt. although i dont know what is vienna grain
Hi from Melbourne Australia, really like the style of your video's. This video sparked my interest as i have 5kg of Vienna and 100g and Saaz waiting to be used, i heard you used approx. 4kg of vienna and roughly 170g of the diy crystal but what was the batch size ? Thinking i might use a lager yeast since we are almost coming into winter, i also was interested in the Kvieking pale ale which would be hard to go past as a quick brew.
Nick Robertshaw This was a 19 liter batch. Glad you like our videos. Let us know how your beer turns out. Sounds tasty. Cheers! 🍻 -James
If the grain expands to twice the size it was in the seed bag when you first soak it . How much bigger than the original seed is the crystal malt ? Does it stay expanded about 2x the size it was or does it shrivel back down to a small hard little grain the close to the same size it was when it was a dormant viable seed?
I don't remember much swelling from malt to crystal. - James
Two questions - do you still crush this and add it to the initial mash? Second question: since the "specialty grain" is just heated up base malt, if you only used your base malt and this, would it still be considered a single malt beer?
Hello
James, this is a FANTASTIC video,
However I malt my own grain, and wanted to
Try the crystal malt method, but with green malt, not dried and packaged, do you know? Or know where I can acquire the info on crystal malt with green malt? Thanks for your time! Trying not to have to dry then hydrate again.plus dealing with the roots and shoots,
On green malt! ( also any info on STEWED MALT? )
Jdot
As I understand it, by malting your own grain, you have an advantage. After germination, instead of going straight to the drying and kilning stage, you can raise your malt to mashing temp to convert the sugars, then proceed to dry and kiln to your desired color. I haven't done it myself, but I believe that's the way the malting companies do it. - James
basicbrewing
Thank you James ( I’m assuming I leave the roots on during the steeping part )? Then remove them during the drying / toasting part! As normal!
I really enjoy your work, teachings, and tutorials! Thank you, it is Appreciated!
Jerry
( gently stewed malt is the same )
From what I gather, key is SLOWLY heating it over time, to mashing temps.
Green malt ( roots and all ), SLOWLY brought to 150F, in a moist environment ( water/? )
Over 2 hours or so, then dry, winnow , grind!
Any thoughts?
Your guess is as good as mine on the roots. Shoot me an email if you try it. Cheers! - James
I also malt my own grain but can never get many roots off so I just leave them on. This video is interesting but surely you increase efficiency with crystal malt but lose some nutrition. I don't understand why you would do this, except to get very high ALC beer..
Any idea if you can kiln grain in a coffee roaster?
rebelshadowrider1 It depends on the type of roaster. I have a hot air toaster, and the grains would fall through the bottom of the container designed to hold the beans. Other roaster types might work better. -James
@@basicbrewing thx James. On another note. Do you know how you would scale lovibond doing this?
@@rebelshadowrider1 Good question. I'm sure there are color charts online. - James
Also I use in the first part my oven in convection Heat. By the en of the 2nd 20 minute cicle ends I change my settings to grill.
Could you use a food dehydrator to help dry out the malt?
+baujo Sure!
Where did you pick up your mesh colander? I haven't been able to find a fine mesh strainer that large? LHBS? Thanks
Probably Walmart. We've had it for years. -James
i have seen a video or too that stated that if you are going to smoke you own malt that you needed to let it set for a few days to de-gas so the carcinogens evaporate off. do you know if this is true of this process too or if it is even something that should be worried about? like i said it was just something i heard on some TH-cam videos and not necessarily hard science.
+APENUTZ I haven't heard that. I do know that when I smoke ribs or a pork butt, I don't wait a few days to eat it. :-) - James
Now, I'm wondering if since it is at such low temperatures, could the leftover water from soaking the grain be used as a lacto culture starter. Two birds with one stone if you know what I mean. If you anyone has any thoughts on this, let me know.
+Dennis Kwasnycia Interesting idea. I don't know if the heat of the mash would be enough to denature the lacto from the grain or if you'd have to re-inoculate with some fresh unmilled malt. - James
A great fast lacto culture can be made with just a spoonful of natural plain yogurt. Great for veggies, sauerkraut, or other lacto ferments. Its the same cultures.
So..... how is "base malt" made.
I'm a Farmer and have 50000 bushels of a two row malt variety sitting in a bin.
Can I use this or does it have to go through a germination process?
thanks this is very interesting.
To oversimplify, malt is seed that has been soaked in water and germinated. Once the seeds have reached a certain level of maturity (modification), they are dried and then kilned to a desired color. Of course, the process is way more complicated than this, but that's the basic explanation. Malting at home can be done. - James
basicbrewing Wow ...thanks for the quick reply.
I just want to know what that hydrometer was. It looks like you waste far less wort than the thing that floats in the tube.
+Evan Friend James used a refractometer to test the gravity. If using to check gravity after fermentation you need to use a calculation to get the correct final gravity.
Did you just use crystal malt in the beer you made on this show? No malted barley?
Mike Davis No. The recipe is at 13:10. I used the homemade crystal normally.
Ok thanks I am learning about homebrewing! So I live 2 hrs from the closest brewing store so I cant get to the store all time time, but the stores around here do sell pearled barley. I have read that it doesn't work for malting but could I make crysral malt from it?
Mike Davis I don’t think so.
Nice job, I think I'll try this with Marris Otter.
Let us know how that turns out. Cheers! -James
+Brewer65 i was just thinking that also.... need to make a 'Crystal Otter IPA'
+Brewer65 Sounds delicious!
I saw you've steeped the grains and but not sure you took some time to germinate it. Is this a special method that does not require germinating ? In one of your messages you've said germinating is necessary but in the video you never germinate.
Germinating is necessary when malting from seed. This is grain that has already been malted. - James
Thank you I guess I've missed it.
Wow 👍🏼👍🏼👍🏼👍🏼👍🏼I definitely love u guys ✍🏼
How did you set your oven to 150º? I thought the standard minimum was 170
My oven shows the temp as it's preheating. When it hits 150, I shut it off. Doing this, I'm able to hold the mash temp steady. -James
Seems like a fun project for people who are into doing everything from scratch (though the possibility of modified base malts is interesting), but it's an awful lot of work to "save" $0.20 - 0.50/lb.
+darbish You can buy beer at the store, too. :-)
I don't get it... did you start with malt and produce malt? or what you mean is that you start with grain and produce malt. The video producing machinery looks very impressive but to mix those two words, I don't know but doesn't looks like you know for good what are you saying... sorry if this comment looks like not nice but that's what I think.
We are taking a "base malt" and using it to create a "specialty malt." Base malts are where most of the fermentable sugars come from when you brew an all grain beer. Specialty malts are used to add character to the beer. For example, crystal malt is less fermentable than base malt and is in varying degrees darker than base malt. So, you can add crystal malt to your beer to give it more body and, depending on the roasting level, add color and flavor. The darker the crystal malt, the more roasty flavors are added and the darker the color added. I hope this makes sense. - James
Thank you very much!!! that's a great answer. See you around.
Those glasses have gotten notably larger guys!
Good show :)
He ate half of it... next time make more!
Clarke Griswold IRL
Damn.. this isnt crystal m*th.. ?
Totally misread “crystal meth” and thought WTF
the "c" is pronounced Celsius
Well... i came here after watching Breaking Bad, I guess wrong video.