It's my own, I enjoy it...Why subject what I make and enjoy, to a competition on who's is better... Taste is subjective.

First you all, This is a collection of an amazing group of people!!! a bit about me, (i'm cheap...could even afford the capitol I in i'm) :) I also hate throwing things down the drain. (so long as it's not harmful to consume, Then that makes me wonder about other "critters" that consume it...

Welcome Grizzly Byker. Enjoy the hobby, and live your dreams to the fullest!!! Cheers!

Malted grains usually contain enzymes. (This is where the Diastatic Power comes into play to convert the other grains without enzymes) Raw unmalted grains do not have active enzymes, Gelatinized grain do not have active enzymes, but make the grain easier to convert the starches. Crystal grain...

1st reason for drying the gelatinized grain is it takes about a week or so to gather all the grains for a recipe. Malting each grain takes 3-5 days. Gelatinizing is another day (with drying), I built a drying rack that has 15 tray capacity, able to do 15-20 lbs of grains at a time, it holds a...

Been malting, Wheat, Rye, Oats, Corn, and Barley... which can be turned into crystal malts and then kilning them to the desired Lovibond. The down side of doing things this way kinda makes using the Brewers Friend Recipe Generator more of a guide, then anything else, but the Recipe Calculator...

Seems like a lot of work to avoid the cost of flaked grain. I never have crushed flaked oats or corn before Mashing, just out of the bin & into the Mash Tun. Is it availability or cost or just curiosity? If it was about cost... Would it not be easier, cheaper and less work, to just go to the...

My apologies if this has been discussed asked and answered. I've been experimenting with gelatinizing dried grains from the feed mill, before grinding them... IDK if the outcome would be similar to a "flaked" grain. The process, goes as follows (lets say 5 Lbs, 2.27kg) grain purchased from...

Hey Everyone; long time looker here... Been making my own for awhile, thought it's long over due to stop in and say hello. I'm not your typical brewer, as there is not a HBS nearby, and since are neighbors are farmers, I use what is grown locally for most of my brews. Usually I malt, and then...

I just started brewing about a year ago, I have been using Spring and Winter 6 row barley for my base malts, I get them locally at the seed and feed store, I also malt my own Rye and wheat for different recipes... I've been trying my hand at making crystal malts at different Lovibond as...