Malting and brewing with Rye

Making a 100% Rye beer. For more malting info check out the blog at brewingbeerthe...

[@alunt2003]

I love how much you put into making beer. I'm going to malt my own specialty grains at some point too. :)

[@TheMightyMize]

I enjoy your videos. Very informative.

[@brandonmonroe7050]

Nicely done. Are these curing temps the same for barley and wheat?

[@seyedmortezatabatabaei6208]

hi

[@cidermeister9440]

So do I. 11.33 what's a 'blue can' rest?! Almost certainly didn't hear you right! Keep up the experiments, love it! Cheers.

[@BrewingBeerTheHardWay1]

I was hoping nobody would notice the crappy editing job I did there. Beta glucan edited by me = blue can

[@Demymaker]

Very well, thank you.

[@DroidJuba]

hey mate, thanks for your attention firs of all. One question about kilning.The temps, you mention are hooven temp or the grain(bed grain temp)? Just one more question, which is the equation to calculate the moister level you use? Thanks, and happy beer

[@BrewingBeerTheHardWay1]

Ideally, those temperatures would be the malt bed temps, in this video, for this batch those were the oven temperatures so the malt bed was a little lower. I have a tray made from perforated metal which gives better results since the hot air can go through the malt bed. I would recommend using something like this or a screen instead of a baking tray for this reason. To find the target weight it's "bone dry" weight divided by .58 (for 42%) The .58 represents the target dry matter percentage. It's at the 1:00 min mark. Hope this helps, happy malting!

[@DroidJuba]

@@BrewingBeerTheHardWay1 your a lifesaver, thanks mate will keep in touch!

[@WageSlave_13]

Nice watching how you do it but it has no instructional value due to lack of explaining your steps. I stopped watching at 3:09