Un-aerated steeping Part 1

[@JonathonPickett]

Thank you for all your hard work and teaching. I started an un-aerated malting this morning.

[@dkans]

Thank you for the video. Awesome stuff!!

[@mrd3863]

Another excellent video. Really looking forward to seeing the results.

[@BrewingBeerTheHardWay1]

Thanks, me too

[@manatoa1]

This is fascinating. I really think this gets us closer to understanding what historical beers were like. I'd love to see what kind of results you'd get with an older barley variety like Chevallier.

[@mr.somebody1493]

This is so fascinating....

[@Demymaker]

excellent

[@samernimri6802]

thank you this is great video

[@xor-gate]

Great teaching again! Hopefully my barley will not be killed by the amount of rain as past year. I'm excited for the end result. Keep it up!

[@TheDuckofDoom.]

For my last batch I super-aerated the steep with about 100ppm hydrogen peroxide, which is also enough to act as a sanitizer and substantially reduce microbial growth, though h2o2 has a very short half-life under these sort of conditions (like 12hours) the decomposition products are water and oxygen. I did notice a distinct lacto-yogurt smell (maybe a touch of vinegar) a day or two after chitting but I didn't taste any noticeable sourness and the smell subsided by the time I was ready to wither it. I was also using a fairly high moisture target adding water throughout germination.

[@TheDuckofDoom.]

100ppm is about 3.3ml(3/4 teaspoon) of 3% peroxide per liter of water, or 2.5 teaspoons per gallon, 1/4 cup per 5gallons. 25ppm is actually enough to treat reasonably clean water for drinking(given enough standing time), I just used 100ppm because all the organic matter(pounds of barley) and the chlorine in my city water tends to neutralize some of the h2o2 right away. Also H2O2 is good for removing chlorine and chloramines.(though I forget if it is a reduction or oxidation reaction, which will be determined by acid or basic pH) Ascorbic acid or sodium thiosulfate(cheap, sold for film photography, and several other uses) are also good at dechlorination.

[@BrewingBeerTheHardWay1]

@@TheDuckofDoom. Interesting, thanks wolfedog99!

[@cidermeister9440]

Top effort, well edited and very interesting. Cheers.