🍺GREEN MALT Beer using ONLY Supermarket Ingredients!🍻

Can you use fresh GREEN malt to brew beer? YES! Today I’m brewing a beer using only ingredients from the Supermarket. FULL RECIPE and LINKS BELOW!
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This video was inspired by the Barley and The Hops TV KZbin Channel: • Brewing a beer with ON... Thanks for the inspiration!
BEARDED AND BORED GROCERY STORE BEER - 5.5%ABV
INGREDIENTS:
1 pound - FRESH GREEN Malted Corn
1 pound - DRIED Malted Corn
1.5 pounds - pearl barley
Harvest yeast from 3 bottles of unpasteurized Sierra Nevada Pale Ale
Bittering - 3 bay leaves, 1/4 to 1/2teaspoon coriander, 2 black tea bags
1 ounce - honey
EQUIPMENT:
Brew Bag - amzn.to/2Z7eikX
Hydrometer - amzn.to/2ZixC33
StarSan Sanitizer - amzn.to/2HddchA
Auto Siphon - amzn.to/2KDP3CX
Bottling wand - amzn.to/2KBknCi
Airlocks - amzn.to/2Zch9t7
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Swing-Top Bottles - amzn.to/33wEQPY
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9 DAYS BEFORE BREW DAY - Malt 3 pounds of popcorn. See video here for method. • MALT TUMBLER!! Easiest... !!IMPORTANT!! Remove 2 pounds of malted popcorn after 4 days of germination and dry corn using method mentioned in my malting video. Leave remaining 1 pound of malting corn to continue sprouting for 2 more days while you dry the first 2 pounds.
3 TO 4 DAYS BEFORE BREW DAY - Harvest yeast from 3 bottles of Sierra Nevada Pale Ale, taking special care to sanitize the beer bottles and caps with StarSan, as well as the collection jars and lids before opening beers. Pour off beer, leaving ½ inch of beer in the bottom of each bottle. Swirl dregs and dump into your sanitized jar. Grind 1 pound of dried malted corn into coarse ground meal. Bring 2 quarts of water to 150F, add the ground malted corn and let it mash (steep) for 1 hour. Strain and cool the resulting wort to 75F, then add to your harvested yeast. Cover the jar loosely with lid, but DON’T seal tight or it might explode. Allow this to ferment at room temperature for 4 days, then refrigerate to save yeast until needed.
BREW DAY - Take the remaining 1 pound of dried malted corn and 1.5 pounds of pearl barley and soak in water for 2 hours. Drain the grains, then slowly toast them in the oven for 1 hour at 150F, then for 2 hours at 250F, then for 20 to 30 minutes at 300F until the grain is caramel colored. SOAK the grains in water immediately to stop the cooking process, then drain.
Brewing:
1. Grind wet toasted grains & green malt in food processor. Add small amounts of water if necessary to make it easier to grind. Pour it into brew bag.
2. Heat 1.75 gallons of water to 125F, then add your grain bag and pour in any liquid that collected in the bowl. Allow the grain to steep in this Protein Rest @ 119F to 122F for 60 minutes.
3. Bring heat up to 150F (do not go above 155F) and mash (Steep) for 60 to 90 minutes. Be sure to maintain the heat at a consistent 150F.
4. Remove the grain bag and let the wort drain into the pot. Squeeze the bag to get as much liquid out as possible.
5. Boil wort for a total of 60 minutes. Add 3 bay leaves after 40 minutes of boiling. Then after a total of 55 minutes add ½ tsp coriander, 2 black tea bags, and 1 ounce of honey. Boil for 5 more minutes.
6. After the boil is complete, cool the wort down in an ice water bath until the wort is 75F. Sanitation is VERY IMPORTANT at this point, so make sure all your equipment is sanitized before it touches the finished wort.
7. Take a gravity reading with your hydrometer and log the data.
8. Siphon the cooled wort into your sanitized fermentation vessel, then close with an airlock.
9. Cover the vessel to keep light from spoiling the brew, and allow fermentation to complete for 2-3 weeks.
10. After fermentation is complete, siphon the beer into a bottling bucket with sugar syrup made from 1 ounce (by weight) of table sugar and 2 ounces of water.
11. Siphon the beer into sanitized bottles, cap them and allow them to carbonate and mature for 2 FULL WEEKS.
12. Refrigerate and enjoy!
TWITTER - / beardednbored
Intro music - “Yes Ma’am” by Cullah is licensed under an Attribution-ShareAlike License.
Outro Music - "I've got a Plan To Rule The World" - by Cullah is licensed under an Attribution-ShareAlike License.
#YeastHarvesting #GreenMalt #MaltedCorn

[@spencercash6920]

2020 Lock down regulations brought me here....

[@BeardedBored]

Hope it helps you get a brew done, despite the lockdown.

[@StillIt]

dude, this is awesome! I'm pretty impressed with the 1050 og. I had not even heard of green malt before this. Cheers mate!🥃

[@BeardedBored]

Thanks brother! I fell down a malting rabbit hole while doing research and found a lot of useful info on it. Nobody has done anything with green malt because it's just too costly to keep it fresh and have a stable enzyme content for commercial brewing. But that doesn't matter to a home brewer:-)

[@BlazRa]

@@BeardedBored get r done

[@Lumbeelegend]

@@BeardedBored hey, I'm here from Still It to figure out the barley malt

[@BeardedBored]

@@Lumbeelegend I have a barley malting video too;-)

[@Lumbeelegend]

@@BeardedBored thank you, will check it out asap, lol.

[@davidwhite7399]

"...you pour out the beer... into your stomach..." That got a chuckle snort outta me. subbed.

[@BeardedBored]

My stomach is the only safe place to store the beer:-)

[@jacobthompson1682]

Malting and yeast harvesting. This is a good video.

[@BeardedBored]

Thanks!

[@HomebrewGossips]

Wow dear thanks your this video solve my hop problem. As at India Hop flower something out from store & very difficult to get and wait for long time… thanks once again lots of love from India

[@blaylockr1]

I love this idea! As far as making your wort less cloudy, perhaps you could pulverize the corn instead of grinding it to a paste. You may realize less sugar from the malt, but I think it will work and you won't have so much fine sediment. Alternatively, you could filter the wort with a cloth coffee filter before fermenting it.

[@BeardedBored]

Thanks Rick!

[@stanlindert6332]

Good idea , and more honey

[@kylymarie8628]

I literally love your channel! Never thought about home brewing until I stumbled upon your channel and now I want to try to make apple jack! I binge watched all your videos and I can’t wait for the next one😊

[@BeardedBored]

Thanks so much! I think everybody should try brewing. It's a delicious hobby. Good luck on your apple jack:-)

[@TacticalTypos]

Thanks for attempting to make this more accessible to new brewers (like me)!

[@BeardedBored]

Glad I could help:-)

[@jstnthrguy]

what you made is a gruit......the way things were done before hops came on the scene. :))

[@adammitchell3462]

Great video man,it answered a previous question that I asked on another video. So now I know that I can skip drying a go straight to mashing

[@BeardedBored]

Remember to boil it after mashing to get rid of the "green" flavor.

[@Mezox13]

Rosemery works well as a bittering agent

[@BeardedBored]

That makes sense. If you chew it you can taste some serious bittering compounds. Thanks, I'll look into using that:-)

[@Mezox13]

@@BeardedBored if you decide to do this kind of beer again have a look at this video it might give you a pointer or two into "no hops beer" kzbin.info/www/bejne/b2m7k5yQeM2nb6c

[@perotross]

Always wondered if you could mash malted grain without drying it first. Sounds like it'll work just fine with even more diastatic power! Glad I stumbled across this video! Off to watch the tasting. Great stuff, thanks!

[@adamw2785]

Gelatin or Agaragar can be used to clarify. Agaragar (or just Agar) is a vegetarian alternative to gelatin, it's made of a seaweed extract. Might have to check out the Asian/International aisle to find it. Carrageenan (Kappa type) is also used to clarify beer worts, particularly of proteins that cause hazing. Some grocery stores sell it as a vegetarian alternative to gelatin, since it comes from Irish Moss (a type of seaweed). All of these can be found on Amazon though. Methylcellulose can also be used, like Carrageenan. It's sometimes sold as Methocel. Make sure to get Food Grade. You can also use this to remove tannins. You could also use tannins to remove hazing proteins, which might require using more gelatin, agaragar, or egg whites, to remove any extra tannins. You can get all this stuff off of Amazon, and Amazon also sells groceries... So is it a grocery store?

[@BeardedBored]

Nice! Thanks for all the options and the details:-)

[@stanlindert6332]

Try a little regular sushi wrap sea weed at the end of your boil? People have used egg shells to clear coffee? I’m gonna make one of these kinds of beers now.

[@jmoney_godbody]

Man this is like chemistry class

[@BeardedBored]

Ha ha, but tastier:-)

[@stanlindert6332]

I’ve used my dish washer as a sanitizer for years .iv used plastic wrap for air locks many times. Just doing your best to pull it off. Just know that your doing a better job than the Colonies,Sumerian s,or Pilgrims

[@BeardedBored]

Ha ha, thanks!

[@JohnEliot1978]

bloody genius! :) I'm totally trying this

[@dr.feelgood2358]

a lot of asian grocery stores carry amylase enzyme and yeast for making rice-wine

[@BeardedBored]

I couldn't find straight amylase in an Asian grocery in my area, but did find koji powder which, once a colony of the mold grows, does produce the enzyme and converts starches to sugars. Takes longer but it still gets you there. I'm thinking about doing some experiments with it:-)

[@upsidedown1986]

Best intro I've ever seen 😂👍

[@brianbenson2070]

Cold crashing might help clear the brew.

[@BeardedBored]

I'll try that next time. Don't know why I didn't think of it. Thanks!

[@atheaonpayne6863]

Yep. Crash cool. I home brew quite a bit. It’s the best and cheapest way to get some clarity.

[@johnathangaylordmusic340]

I know you’re taking a break (got here from ‘still it’) but this is super freaking cool. Thanks for the content my dude

[@karlnash7105]

You had me at Nuclear.

[@thebigb3ard]

Man I want to try that beer hehe. Awesome video, Made me smile and made me thirsty. Cheers brother

[@BeardedBored]

Hey thanks!

[@stewartjohnston2254]

It is very expensive to buy overseas beers in Thailand. Brewers yeast is also very expensive. You have to look at the normal price of beer which is less than $2 a bottle for a long neck. I use bakers yeast in my wine. Pearl Barley is very difficult to find in Thailand. Making beer here is very difficult.

[@donjones5327]

I am a new subscriber. Do you live in Texas? I noticed the beer you were drinking was a Dallas beer, saw Fiesta brand spices, and maybe nature Nate Farms honey from McKinney. I live next door to them...take care!

[@BeardedBored]

Yep, Texas. Thanks for subscribing!

[@haydennorris2913]

I wonder if adding a fruit like papaya, kiwi, or pineapple would help with the protein problem because they contain enzymes that will break down proteins. Also ive heard honey, mangoes, and bananas contain enzymes that break down more complex starches into sugars as they ripen. Maybe they could be used in place of your malted corn? I work in a lab and to get protein out of samples we use something called proteinase k but using that at beer scale would be cost prohibitive. Also how to make everything made a bean beer using soy as a carbohydrate source. That may be a viable option if barely is not available at your local grocier.

[@BeardedBored]

Dude, thanks for all the info! You've given me a whole new area to research. I really appreciate it:-)

[@wishdrftr]

So weird! I just watch that other video last night lol now this!! Too cool!! I much prefer yours! Harvesting the yeast from Sierra was way cool, totally gunna try that on my next IPA.

[@BeardedBored]

Thanks man. Have fun with the yeast harvesting and good luck on your IPA:-)

[@BlazRa]

Leave the Chutes and rooots make a damn protein beer sell it 2 bodybuilders

[@johnjohnjman]

Can you do a full video in harvesting beer yeast? I've seen other videos on the aforementioned subject matter but found that it takes many types of equipment (including a beaker and a stir plate, etc) and also dry malt extract (DME) to be able to harvest yeast. Would appreciate it if you can show the entire process, if you have the time. Thanks

[@BeardedBored]

I'll see if I can put something together:-)

Why not a Solar-powered sub? Oh, ...wait.

[@sushrutsharma9314]

Thank you sir this is

[@pacman10182]

my Walmart has Irish moss powder, that might help with the cloudiness, it's billed as a vegan thickener, I'm not sure why you'd want you vegans thicker, but you do you a thin slurry of bentonite clay does work well too, you'd find it in the "beauty" section, you know the one

[@BeardedBored]

Vegan Thickener for thicker vegans😂😂😂😂

[@pacman10182]

it maybe me, but this sounds like lawn mowing brew

[@ToolsOutsideTheBox]

I don't understand why people are so anal about haze in their brews! It's like people grew up on Monday, powdered milk instead of whole milk. Taste is King!

[@BeardedBored]

I was aiming for an Irish Red ale color so I wanted some clarity to show that off.

[@growleym504]

When I was a kid I used to hear the old folks talk about making cane beer, with dandelion greens or other herbs for bittering. Yeast was apparently heirloomed, kept like a sourdough starter. I am fixing to try making a batch though of course without the heirloom yeast I will be using SafeAle US-05 or whatever else is sitting in the yeast shelf of the fridge. Steen's cane syrup instead of boiling down actual cane juice since I have neither sugar cane, nor a cane mill for squeezing. We don't have dandelions growing in the yard, but Whole Foods sells them. I will only be doing a gallon. I figure two cans of the syrup should give me an OG of around 1.05 or so. Maybe I will do a vid.

[@BeardedBored]

Definitely do a video!!! I've heard of sorghum syrup beers, but never tried one. Really interested to see how it turns out. Good Luck!

[@BeardedBored]

Just did a quick google for sugar cane beer. There's tons of cool stuff out there, even some commercial example. Really appreciate you mentioning this. Really fascinating:-)

[@isaschierstedt6878]

In germany you can buy bakers malt flour in the supermarket to help ferment your dough. Is that bakers malt useable for brewing beer and what about malt coffee?

[@BeardedBored]

Yes, I think you can use bakers malt flour. I recommend a small test pot on the stove to see if it will convert the starches fully before you commit to a larger batch. I think coffee malt will not convert since it is roasted. The roasting kills the enzymes needed to convert the starch. However, I think coffee malt would make a nice addition to a beer to give it a dark color and richer flavor. Try 10% of the total grain weight.

[@kyleo1236]

Malt-o-meal is malted barley and from some research online it has diastastic power. Not sure how much though. Might be a good option.

[@BeardedBored]

I had actually read something similar a few years ago, then I saw in a forum post (either on HomebrewTalk or Homedistiller.org) that a guy wrote to them to ask if Malt-O-Meal was already cooked in the factory before it was packaged. They said yes, and they do that to make it easy to use. The problem is that the pre-cooking they do in the factory for the customer destroys the active enzymes for starch conversion. But you could always grab a box and do a small mash experiment to test if out and see if it converts, then check it with iodine to be sure.

[@sdm47]

My dad’s birthday is coming up in a few months And this concept right here is literally the only thing I can think of for it I’m not a very good son

[@BeardedBored]

If you make him a beer or cider from scratch, your dad might be more proud than you can imagine. If this is your first brewing project, you might want to go with cider. It's easier to get a tasty cider on your first batch. You have time to get several batches of beer and cider going now and give him the best one;-)

[@mhmodblan1849]

Dear friend, I make beer at home, how can I? To make yeast? Is there an alternative to the herb of dinar, your friend and your follower from Syria

[@BeardedBored]

You can do some research on "wild yeast harvesting" to collect wild yeast, or use bread yeast if you have it. Also, you can make a sourdough bread yeast culture with only bread flour and water. Watch my video "How to make Whiskey with Sourdough" to learn how to make it. You can use any herb that has a bitter taste as an alternative. I hope this is helpful:-)

[@MatoNupai]

You’re absolutely correct. WE NEED MORE HOME BREWERS. Home brewing is VERY IMPORTANT. 1. Home brew helps people relax and chill. 2. Fermented foods and beverages are super important to strengthen our gut biome. That means NEVER EVER PASTEURIZE or condition your brews with chemicals like potassium sorbate and others. Those kill all of the good bacteria and probiotics 3. More people participating in a hobby does two things. a. Gets people looking at the activity as normal and approachable by people b. Should the government try to quash home brewing it will be easy to ban an activity done by 1/10 of 1% of the population but if 35-40% participate they will not make waves because they don’t want to lose their cushy government jobs. I say home brewing wine is STUPID SIMPLE. If you want to see how simple watch Paw Paw “make wine in 40 seconds” If you want a better product spend $ on tools chemicals and specialty yeasts Combine the juice sugar and yeast then put in a dark place so the yeast can do its job Paw Paw uses bread yeast. Juice, and sugar from the grocery store. He doesn’t even use airlocks. He makes the wine inside the plastic bottle and unscrews the lid about 1/4 turn to allow the CO2 to get out and keeps fruit flies from getting in. People should follow Paw Paws advice AT LEAST ONCE. Then when they end up with a wine that tastes ok and you feel the alcohol effects they will see a reason to do it again and start obtaining fermenters, chemicals, tools, and specialty yeasts The real reason yo become a home brewer is SAVING MONEY. I can make my hard apple cider or cherry wine for about 60 cents for a bottle of wine My white grape peach juice from Wal-Mart for $1.40. I get my wine that cheap by catching sales on juice and sugar. Some people have people terrified of fermentation can you allow mold to start absolutely. But ONCE FERMENTATION has started the fermenter fills with CO2 and mold can’t live in an no oxygen environment. CO2 pushes the oxygen out of the fermenter because CO2 weighs 50% more than oxygen.

[@MrDazzlerdarren]

What's that tune around 14:40 sounds like one of Led Zeppelin's acoustic tracks.

[@BeardedBored]

Free music from KZbin. Can't remember the title.

[@BlazRa]

I recommend you try adding either black tea or green tea and by that I mean the water that you used to make the beer with a bunch of tea bags boil it before hand

[@BlazRa]

Black tea kind of adds a malty earthy flavor

[@kb2vca]

Really fascinating stuff here... I wonder if you might use grape nuts and other store bought breakfast cereals to make a beer? Perhaps a mixture of corn, rice, wheat, - Are there any barley "cereals"?

[@BeardedBored]

It's a great idea, unfortunately modern manufacturing has put up some road blocks. The biggest issue I found with breakfast cereals is the preservatives. Even organic cereals have vitamin E to preserve them. I did a test several years ago and failed to get any to ferment. Any malted cereals like Malt-O-Meal have been heated during processing, so all the enzymes for starch conversion have been denatured. That said, I haven't looked at many cereals, so there maybe some that would work. If you find any, let me know so I can test them:-)

[@BeardedBored]

Just looked at GrapeNuts in the grocery store. Didn't see any preservatives. Might have to try to ferment some:-)

[@kb2vca]

@@BeardedBored This summer I brewed some beer using only some Kellogg's (?) chocolaty breakfast cereal as my grist. It was awful but it brewed with no problem, Don't have my notes handy - so don't recall if I added hops or gruit herbs and have not tried to see what this cost/gallon compared to using two-row..but if memory serves it was almost as quick and easy as wine making...

[@BeardedBored]

@@kb2vca Interesting. Where you aiming for like a chocolate stout? I trried fruity pebbles, and fruit loops a few years ago. The just sat in the fermenter for days with no activity. Sort of gave up on cereal, but I'll look into several more.

[@kb2vca]

@@BeardedBored Sorta kinda - I thought I would try to make a novelty beer (think Sumerians or ancient Egyptians and their beer /bread... so I went for a 21st C analog and thought breakfast cereal /beer (chocolate stout).. The medieval ale was delicious.. but i still have almost all the Cocoa Puffs brew (I think it was - if so, it was General Mills ) left.

[@dallen3000]

you heard it here first folks, butts are geological formations.

[@BeardedBored]

Mine is;-)

[@elischultes6587]

Alex French guy cooking asked for help but also made a grocery store beer.

[@BeardedBored]

Thanks, I'll look for it:-)

[@louismac1]

what would happen if you just put some sugar in the ale to get the yeast going again and reproducing

[@BeardedBored]

That will work, but raw sugar can stress the yeast so if you smell sulfur, give it some time to rest in the refrigerator for a few days.

[@newsnowohio7069]

What kind of yeast would be used on peach moonshine? The video watched he say the kind of yeast. Also he said it needs to be kept 85 degrees but when I did that it was sucking in the water from the vapor lock or or water ever it’s called the thing that bubbles when you seal it right. I appreciate your hrlp

[@BeardedBored]

Lalvin k1v-116 yeast is good for fruit. High alcohol tolerance and leaves a lot of fruit flavor. 70 to 75F is best for the duration of the fermentation so the yeast doesn't get stressed by high temps. The airlock vacuum can be caused by a drastic swing in temps, or a high barometric pressure outside and low pressure in the jug. As long as you use a sanitizer like StarSan in the airlock, even if it gets sucked into the jug it won't effect the fermentation. It's happened to me a few times.

[@moname7017]

I made apple beer from grocery store items. Everyone loved it!

[@journeyfortwo5211]

Do you mean cider?

[@pacman10182]

@@journeyfortwo5211 he could be talking about graf

[@blakeslack]

Awesome some barley and hops TV love! He has a great channel and definitely should be bigger than he is for sure.

[@BeardedBored]

Agreed!

[@ChrisMillerdoubleplanet]

You can get 50 lbs of feed barley for $12 at the feed store...... I want to try malting this!

[@BeardedBored]

Yep. The feed store is a great place for raw grain. Just make sure if you buy corn that it doesn't have any vitamin additives they sometimes put in for the animals since corn doesn't have a lot of nutrients. Barley is usually fine though.

[@nicoleneethling60]

Hey there, about to embark on our own corn beer journey. Jus wanted to find out, How much of your yeast did you end up pitching in?

[@BeardedBored]

All of it. I poured off the liquid on top and saved it to grow more yeast, but I used the whole yeast cake in the bottom, just to be sure I had a really healthy pitch. Good luck on your brew:-)

[@johnparrish9215]

You, Sir, are attempting to become...... The Most Interesting Man in the World.

[@BeardedBored]

I was once bitten by a rattle snake. After 5 days of excruciating pain.... the rattle snake finally died. I once went to a psychic...to warn her. I can speak Russian...in French.

[@johnparrish9215]

@@BeardedBored Many years ago, I got in trouble while I was in the Navy. They accused me of "Pissing off the back of the Ship", I laughed at them since I was not Pissing I was checking the depth of the Ocean...……..lol

[@BeardedBored]

@@johnparrish9215 That water is cold down there;-)

[@tareqzeidalkilani949]

malted corn from the supermarket!? seriously?

[@BeardedBored]

Seriously. I have a video on how to malt popcorn:-)

[@gusrojo88]

I got into home brewing just recently, thanks to your easy cider video. I have a batch brewing currently, I found a cool little kit online that was not very pricey. I will see how it goes and hopefully I can get into making beer soon. Thanks for your very informative videos!

[@BeardedBored]

Glad you're enjoying the best hobby in the world:-) I love kit beers. They make the whole process pretty much fool proof. Check out Northern Brewer for some really good one gallon kits. Their "Caribou Slobber" is a great brown ale.

[@phuketbungalowinfo2757]

damn i love your ideas and when i saw the smile on your face when you tasted it i know i wanted try one. Dont worry about cloudy beer. What happend btw with all the yeast, is there a way to keep it for next time? I am living in Thailand and beer is superfucking expensive here even in Supermarkets. For the Price of 3 bottles 0,6L i get a box with 24 0,5L bottles in Germany so i am thinking since a long time making my own beer, problem, no grain or other stuff like hop or malt etc... thx for sharing

[@BeardedBored]

You can definitely keep the yeast for the next batch. Google "Yeast harvesting" to find some good resources on how to do it. If you have trouble getting malt and hops online, you can always try getting any grains grown locally and malting them yourself;-)

[@phuketbungalowinfo2757]

@@BeardedBored there is Rice and Corn here, also lots of Sugarcane wich is used for making Rum i think :) thx for answer

[@BeardedBored]

@@phuketbungalowinfo2757

[@SN-fi6qp]

You look exactly like Cory barlog director for god of war.

[@BeardedBored]

I can see it:-)

[@mr.robert2507]

Very cool. By the by, I powered my sub with Dilithium Crystals. Score!

[@robertartibise5998]

Thanks for the video. I had no clue about the conversation power of a green malt

[@BeardedBored]

Me neither. It was too interesting not to experiment with:-)

[@jameswatters9592]

excellent info cheers, I'm really impressed with your research then your take on it

[@newsnowohio7069]

Yes, the vapor lock had to be from the heat. As for the yeast I this guy used the red yeast in it. It was the same to make the Apple smack. He probably make another batch with the right yeast. Thanks for your help.

[@BlazRa]

I'm literally malting some corn right now I got a really big Rubbermaid container that I cleaned and I have to clean fresh out the dryer t-shirts and I have the corn that I had soaking in a bucket for 2 days with a fish bubbler So it's good and wet in there between them that's the way that you germinate most seeds but with paper towels but on a larger scale

[@saladaufdieeichel]

I´m planning to do the same thing u did.... but without corn... will go either green barley or green wheat route. As this beer style fits best to the ingredients i will try to harvest some witbeer yeast. Just need to figure out which one works....thanks for the inspiration and greetings from austria

[@BeardedBored]

Good luck on your brew!

[@saladaufdieeichel]

​@@BeardedBored brewday worked out pretty well... only the harvested yeast did not really kick in fast enough...thats why i decided to pitch some commercial wit yeast after 48h. Also I think I cought a little lacto infection because of the lack of hops in there. Now I have something between a Sour Golden Ale and Berliner Weisse. But it actually tastes really good.

[@BeardedBored]

@@saladaufdieeichel Interesting. Glad it tastes good despite the setbacks:-)

[@dannoonan7094]

If you put the rest in a thin tall jar or silander. And leave it sit for a day or 2 you can rack off the rest

[@philiptruitt]

Thanks, Bearded!

[@STEN-164]

I know this is probably a dumb question, I make wines and meads so I am mostly new to grain, How do you germinate barley?

[@BeardedBored]

Soak it, drain it, repeat a few times, then let it do it's thing, stirring occasionally. I have a corn malting video series, but barley takes less time and has some slightly different requirements. There are several really good videos on barley malting on KZbin. Watch as many as you can, and find some good articles on it from brewing sites to make sure you are successful. Good luck!

[@aspektx]

A few things. First, now I'm thirsty. Second, you have made this more accessible. Your cider in a juice bottle is what peaked by interest. I've always thought I needed a crap ton of gear. Third, odd question, but putting aside barley, wheat, rye, and oats are there other suitable grains? Finally, is the cloudiness anything other than an aesthetic thing? Monks used to be able to trade out there ration of bread for a ration of beer. So I'm wondering whether it was cloudy and yeasty.

[@BeardedBored]

Pretty much any grain you can think of can be used in brewing. I've read about folks using quinoa, teff, amaranth, triticale, you name it and someone somewhere got bored or had non-traditional ingredients on hand and tried to brew it. Suitability is subjective since it depends on whether you want the grain to be the base grain or an adjunct grain. Some are better for bulk starch, some are better for toasting and adding flavor. There is really no end to the variables you can experiment with. That's why I love doing small batches to play with stuff. The cloudiness is somewhat about appearance, but can effect the flavor depending on what is suspended in the beer. Also, the style sort of determines the criteria, like wheat beers are supposed to be cloudy. Since I went into this beer without a real style in mind I guess it doesn't matter too much:-)

[@aspektx]

@@BeardedBored thank you.

[@siestatime4638]

Have you considered catnip as a bittering agent?

[@BeardedBored]

Not yet, but I will now. Thanks:-)

[@csskates]

When I start getting into the yeast while bottling, I transfer it into my "all sorts" carboy. For wine, Mead and cider I can just let it sit and settle forever and makes for an interesting drink. For beers if one was so inclined it could eventually be used to make a nice Whiskey. An infinity carboy if you will.

[@BeardedBored]

Really?! Dude, that sounds kind of cool:-)

[@csskates]

Yep, it hurt so bad dumping out that bit left in the sediment. This was my solution.

[@bigjplay]

A nuclear powered submarine using common household items!!!!!! 😂 I'd believe it on your channel though!!! Great video as always!!!!

[@BeardedBored]

Ha ha! Thanks:-)

[@bigjplay]

@@BeardedBored You are seriously the first person I have ever seen make Caramel/Crystal Corn Malt! So Awesome!!!!!!

[@BeardedBored]

@@bigjplay Thanks so much! That was definitely a weird one to try. I'm going to have to try that again to see if I can control the color and flavor better. I feel like I missed out on some good malty notes by over toasting into the nutty flavors.

[@StanSwan]

Careful harvesting yeast. Many beers add cheap yeast to bottle condition it. This little but is not noticeable in the beer you bought but when it is dominate in the harvested yeast is awful.

[@SyBernot]

Now I'm going to have to hunt down B&HTV's vid I must have missed that one. I'm no fan of protein and I have no idea how to get rid of it post ferment but if your haze is yeasty in nature J-E-L-L-O! (just be sure to get the unflavored kind :) )

[@BeardedBored]

Thanks! I'll look into the jello thing. Check the video description "show more" area for a link to the BHTV video:-)

[@AYoutubeAccountName]

I realise this is a year old and you may have heard differently but protein is useful for head-retention. Flaked corn and torrified wheat both being good grains to use to help boost head retention.

[@shaknit]

Could capture some wild yeast also.

[@BeardedBored]

I'm going to try wild fermenting something one of these days. Really like the idea of letting the yeast that adapted to a specific environment do their thing to see what happens.

[@shaknit]

@@BeardedBored Helpful to have a good microscope so you can make sure you have cleaned out all of the bacteria. It will definitely give a unique and complex character.

[@nicoleneethling60]

I'd be very interested to seeing your results of brewing with wild yeast. I'm testing it myself

[@diablominero]

@@shaknit Who needs microscopes? Just streak them out on some nutrient agar and take from a single colony, if you're paranoid.

[@gregorytoddsmith9744]

I'm 400 👍!!! I started hops in the garden this year. They didn't produce this year in the hard pan clay I planted them in but they shot up. That means they rooted. Maybe next season combined with knowledge from Bearded and Bored I'll make some spirits.....no that's illegal. Beer!!!!!

[@BeardedBored]

That's something I want to try. What type of hops are you growing?

[@DanielJAudette]

how long does it take to cool down in the ice bath?

[@BeardedBored]

About 10 minutes.

[@BlazRa]

I made a beer once with rice oats corn it turned out very white and very smooth

[@ragimundvonwallat8961]

where did you dind the enzymes power for green malt, i cant find it anywhere, you would be a life saver, my plan is to make belgian wit with only unmalted grain with just enough green malt to convert! thanks for your help

[@BeardedBored]

Here's one of the sources that kicked off my research. www.homebrewtalk.com/threads/can-you-use-green-malt-to-brew.263983/ I can't find the rest of my research links, but I hope this helps get you started.

[@ragimundvonwallat8961]

@@BeardedBored thank you i just cant find any sources for the numbers, i guess i will have to make a 5 gallon test batch first...i hate small batches but when you have to, you have to! thank you my good sir have an excellent day

[@BeardedBored]

@@ragimundvonwallat8961 Good luck. Let me know how it goes.

[@lanesmyname]

I legit have the same wine bottle aquarium tube blowoff setup. 😂

[@BeardedBored]

Great minds think alike:-)

[@2StrokeSmoke544]

Awesome videos dude!! Ur a knowledgeable guy.. i know its not this video but i bought all the stuff to make apple jack!!! Hangover time!!! Thanks for some inspiration!!

[@BeardedBored]

Have fun and be safe;-)

[@testing123istheseon]

You should try making one out of mushrooms that should be interesting

[@ozzyosbourne9900]

What isle is the malted corn in?

[@BeardedBored]

12, next to the hops. Cool username🤘

[@rafer2002]

WOW

[@micahestep7679]

Science!

[@Tijlcresens]

I have a big challenge for you. Here in belgium the ultimate beer is duvel. Its expensive strong and it tastes supergreat. Its made by using the same yeasts years and years again. You can buy samples of their yeast. It would be a cool challenge if you try to remake it. Here in my town every brewer tried it. No one scored 98/100 on the national beer test

[@BeardedBored]

Challenge accepted! I'm definitely not an expert brewer, but I love trying new things. I'll put this one on my project list. Thanks brother:-)

[@peterciurea7771]

you could take the table sugar and invert it, and use the invert syrup to serve for carbonation corn sugar. The invert sugar will be mostly glucose and fructose, rather then the sucrose

[@BeardedBored]

True. I use invert sugar a lot in my other vids, but didn't think of it for this one. Good point:-)

[@eddavanleemputten9232]

Fascinating! Love the dog antics too. With a cat, a Chihuahua and an American Staffordshire Terrier in the house things are never boring at my place. The Amstaff is best at videobombing Zoom calls and has refined it to an art since the pandemic began.

[@BeardedBored]

They seem to know when you need some quiet time, LoL:-)

[@leeadams4795]

Before hops,they were using furn and pine tree tips for bitterness.. During the war they reverted to this method as the Hop producers were out fighting the Hun..Or so I am told.

[@BeardedBored]

Cool! I've got some pine trees near me:-)

[@pradeepedirisinghe7717]

Thank you sir. In srilanka we dont have Hops, No wheat, No barley ,without husk, 👍

[@julietardos5044]

You can use various types of herbs in beer. Look for "gruit" recipes or videos.

[@mmcgartland2095]

Omg. You are huge source of information. Thanks

[@LaserSharkPhotoablations]

my grocery sells brew kits and malts and yeast.. is that cheating?

[@BeardedBored]

Of course not. The challenge was to make a beer with grocery store ingredients. If they're in the store, then you're good! Go get one and start brewing if you haven't already. I got started with kits that I got online, and wish like hell they sold them in my grocery store, LoL:-)

[@LaserSharkPhotoablations]

@@BeardedBored must be an Aussie thing. our major chain Woolworths has a line of home brand kits that come out of the Cooper's factory one of our most venerable and best respected brewers. Pretty much any supermarket you go into has either these or Coopers kits. and a small variety of fermentables and equipment.

[@BeardedBored]

@@LaserSharkPhotoablations Yeah, I've heard about those. I'm a bit envious of those...and Tim Tams, LoL:-)

[@blaylockr1]

Another thought I had was that you could use frozen sweet corn. No enzymes, but there is no need because the corn is not starchy and sugars are already present. I made a beer this way and it was very clear.

[@BeardedBored]

Cool idea! I'll look into that. Thanks!

[@mrpieceofwork]

* wonders if that years old bag of popcorn in the pantry will malt... *

[@BeardedBored]

You never know until you try. Some scientists just grew trees from 2000 year old date palm seeds.

[@nonickname8292]

There is an olive tree is portugal or spain that is like a brazillian years old and still dropping olives.

[@bergthorjohannesson7819]

Hi how did it taste i cant find the tasting video :(

[@BeardedBored]

Here you go :-) kzbin.info/www/bejne/gaXXgIihmZmVY7s

[@kenjr9396]

Good smart arse opening. LOL!

[@BeardedBored]

Thanks;-)

[@garrymcgaw4745]

Note to self: Start malting my own corn and blitz it green. Cheers B & B.:)

[@BeardedBored]

👍

[@edlechleiter7042]

Would adding egg shells remove the cloudiness ? I read that in a book on wine making .

[@BeardedBored]

No idea. Never heard of that for cloudiness.

[@BlazRa]

If so it would be because of the calcium and you can just buy calcium carbonate powder

[@Just_The_Average_Dude]

Cant wait for the taste test video! As far as less cloudy only thing that I know is time. I did use a bentonite once in a cyser that worked well.

[@BeardedBored]

I've never tried the bentonite, but I might get some for emergencies. Luckily this beer finally dropped clear. Tasting vid coming soon:-)

[@666sk999]

Could I substitute the barley with some wheat grain? So that it would be a fresh corn malt and wheat grain mix.

[@BeardedBored]

Yes you can:-)

[@Polarzbek]

This is so cool! I love this idea! Looking forward to the tasting video! Cheers sir!

[@BeardedBored]

Thanks!

[@Demiglitch]

In Australia you do find brewers yeast etc at the grocery store. Would be easier for the challenge here.

[@BeardedBored]

Lucky:-)

[@collinfishbaugh4096]

Could of made a good ginger beer with ginger bug

[@BeardedBored]

I'll keep that in mind for a future project:-)

[@BlameItOnYourFriend]

could you not have used malting rice also to make beer?

[@BeardedBored]

I've never used that before, but as long as it has the enzymes to convert starch to sugar, then it should work. Try a little test batch. Let me know how it works out and if you have a link to the rice:-)

[@BlameItOnYourFriend]

​@@BeardedBored from what I have researched you can just buy Koji rice which is already inoculated with Aspergillus oryzae. I also found an article on this topic and it states that the addition of crushed ginger root to any cooked starchy grain will result in the starch conversion and the subsequent growth of Saccharomyces yeast and the beginning of fermentation. you can make rice cakes that are crushed and dried ginger root and rice (or barley) flour. Moistened and formed into small cakes covered with a moist cloth and allowed to ferment. The natural Fungi in the ginger root multiply and grow, providing the Aspergillus that converts starch to sugar, and then wild Saccharomyces come to eat the sugar." I'm quite new to this kind of stuff but its pretty interesting when I become a little more confident with all this Ill probably give it a try. If I do I will let you know how it works out.

[@BeardedBored]

I think I read the same article, LoL:-)

[@eric81872]

☺♥