MALT MASTERCLASS WITH CRISP MALTS | THE MALT MILLER HOME BREWING CHANNEL
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- Опубликовано: 30 июл 2024
- Malt is at the heart of making beer, both commercially and for home brewers. It's a topic which we are keenly interested in and at the centre of what we do here at The Malt Miller.
We often get questions from customers on certain areas of malt usage and trouble shooting so in this video we had the opportunity to sit down and talk about the common things which come up in relation to malt, with the amazingly experienced Mike Benson from @CrispMalt1870 and help to delve into the wonderful world of malt!
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Fascinating episode. Really reassuring that you keep your guys in the malt room up to date with training. I never gave it a thought that the moisture content would affect the crush. It seems so obvious now though that a super dry malt like roasted barley would almost explode through the rollers, whereas a moister malt might squash. Big respect to you all!
Glad you enjoyed it
Crisp Torrefied Wheat and Oats are flubbing amazing, they add so much luxuriousness to big Imperial Stouts.
What a great interview! Loads of useful info cheers
Another amazing video. Such a wealth of information within this video.
Glad it was helpful!
I’d love to see LDK on the malt.
So your Guest worked at Burtonwood brewery. I also applied for a lab tech job in 1983. So just made Burtonwood bitter mild and top hat from older recipes. Love them.
Great video. It was interesting to hear from Mike that it was so important to try to prevent boil overs or excessive foaming in the FV, and that an antifoaming agent would be a very helpful addition. Antifoaming agents are virtually impossible to order from the Malt Miller as they are never in stock. Hopefully this will be rectified soon? Any news on when they might be available to order? Cheers.
Hey! Glad you enjoyed the video! LipoHop will be back in stock in the next few weeks, if you join the waitlist for it then you'll get an email as soon as it's back with us.
Another brilliant video and what a knowledgeable bloke! I have learned so much from this! Thank you👍👍👍
Glad you enjoyed it
Great Conversation!
Great video guys, really informative as always.Cant wait to hear how the brew comes out.
It's cold crashing as we speak!!
So one thing im getting from this discussion is that when I'm boiling, i should stir the hot break material into the wort rather than skimming it off, to aid head retention. Is that correct? Thanks for another interesting video.
I have noticed that stirring in the hot break helps to clear the beer as well.
Yes, no need to skim it off at all. As Mike said, this protein all comes in to play further down the line
Based on those comments, in your excellent video, about the roller gap for milling caramel and roast malts, would you therefore recommend that these are milled simultaneously with the base malts?
You could do but to start with and to make sure you are happy with the crush, some experiments crushing them individually would be worth it
"Brewing is such a malty-faceted industry" 🤣 3m09 ruclips.net/video/y-mAEeNH-Ug/видео.html
Seriously though love the Crisp line of malts - fantastic flavours every time
And Malt Miller - love what you are bringing to home brewers (on youtube)
Haha! We thought this whist editing the video. Glad you're enjoying the content!! 😌