Wanted: Craft Malthouse

Came across this article while researching malting.  While the focus is on the Pacific Northwest, I believe that the approximately 80 craft breweries in San Diego County would be equally as interested in a micro-malthouse locally.

http://www.seattleweekly.com/food/948398-129/barley-malting-malt-farmers-beer-brewers

Cheers!

Germination Time!

The barley steeped for slightly over 41 hours. I tested the moisture level of both varieties and they came out to 44%. Since the moisture level falls on the slightly higher level of the goal range I will kiln them to be a slightly darker malt.

I have spread the barley out on slightly damp paper towels to germinate. I have created a moist and cool environment for them at about 67°F (19°C). My understanding is that the germination temperature should be a little lower; however, I don't have a method at home of keeping the temperature lower at this time, without it dropping too low. Since I am going for a darker malt, a slightly higher temperature should be fine.

I will stir the malt every day and moisten them lightly with a spray bottle filled with water as needed until the acrospire reaches its ideal conversion.

Air Rest...then continue the steeping!

Through my research I'm learning that there are a variety of methods that to keep the barley oxygenated during the steeping process.  If the barley is deprived of oxygen it could drown, which wouldn't be good!  I'm allowing the malt to air rest for a few hours before steeping again in fresh cold water overnight.  Tomorrow I will test the moisture level...

Early Barley Experimentation - Day 1

Starting my very first adventure into malting barley.  Ordered 12LBS each of Metcalf and Moravian 115 from my seed supplier in Montana.  Despite the blizzard there, he was able to mail me some beautiful 2-row barley seeds in exchange for some local brews he can't get in his area.  Thanks Ryan!

 After some online research reading and viewing videos on the malting process I've decided to use these post-Christmas days off work to attempt malting some barley.  Starting with a very very small batch of each I've begun the malting process by cleaning and steeping...

I will be allowing the grains to steep for about 48 hours occasionally replacing the water to replenish the O2.