grain is malt once you mash.The grain that I have,is that not the malt?
You've got plenty of options now man.
grain is malt once you mash.The grain that I have,is that not the malt?
I thought I'm supposed to get a separate can of malt,lolgrain is malt once you mash.
You've got plenty of options now man.
I don't know: "Grain" can be just that, say, unmalted wheat. Is the grain malted?The grain that I have,is that not the malt?
This is what I managed to get
It is crushedThis is what I managed to getView attachment 10864
grain is malt once you mash.
You've got plenty of options now man.
Grain is malt after sprouting and kilning; however, sometimes we refer to malt as grain. Silly linguistic thing. Wort is extracted from malt by water and the enzymatic action of the malt on its starches - not exactly malt juice! The problem is we're sometimes sloppy with our terminology. I understand the confusion.I'm a bit confused, Ben...
Isn't it that grain is malt after kilning, and malt is wort after mashing, or do I have something totally wrong in my mind [confused, but that is not an uncommon state of mind]
Any advice here pleaseOkay I'm prepared to let it finish fermenting.,give or take 7 days for that.
Is it safe to drink then , disregarding bottling, and would it at least have a alcohol content above 4%.
I understand I'm just looking for a ballpark answer at best.
I will be fermenting in a plastic tank with carboy and tap.
Yup - You will need to have the wort in the fermentor for at least 7 days. Then you will have to transfer it to a bottling bucket and add a water sugar solution (your brown sugar will work fine) for priming purposes. Once you mix in the priming sugar solution you will need to give it a gentle stir and then begin bottling.A
Any advice here please
I'm a bit confused, Ben...
Isn't it that grain is malt after kilning, and malt is wort after mashing, or do I have something totally wrong in my mind [confused, but that is not an uncommon state of mind]
Taking a quick stab at it here bud....A
Any advice here please
Yup - You will need to have the wort in the fermentor for at least 7 days. Then you will have to transfer it to a bottling bucket and add a water sugar solution (your brown sugar will work fine) for priming purposes. Once you mix in the priming sugar solution you will need to give it a gentle stir and then begin bottling.
Knowing how much sugar to add can be figured out by using the calculator on BF or another priming sugar calculator online.
Do you have a hydrometer to take gravity readings?
Also, I assume you have created your recipe on here and know how much malt you plan to use, what temperture you are going to mash at and how long. As well as how long you plan to boil, when to add your hops.... Do you have a way to chill the wort before pitching the yeast?
Okay.I will be chilling the wort by using a ice bath.
i do have a recipe from bf,
unfortunately no hydrometer.,i'll sip one beer and trust my built in alcohol meter,lol
i will be mashing on a gas stove using a 10l stainless steel potOkay.
I still have a lot more questions...
1. How are you mashing? In a cooler? In the brew kettle with a strainer bag similar to BIAB? Or some other method.
2. Can you post the recipe you plan to use?
3. Are you bottling or kegging?
4. You mentioned that your malt is crushed... But you also stated you have 500kg... That's a lot of crushed grain... (or am I mistaken?)
Not having a hydrometer stinks but giving Kveik yeast 7 full days should suffice (Kveik folks speak up if I am wrong...