Were the grains whole, or did you mill them prior to mash?
@maltmode
5 жыл бұрын
Prior to mash
@roman9509
Жыл бұрын
Thanks for the tip about the beta-gluconase rest at ~100F
@HyllustheBarbarian
7 жыл бұрын
I am really enjoying your videos. Wish you much success. I did want to ask how much rye malt did you use for that gallon batch. I want to brew a gallon batch myself just out of curiosity.
@maltmode
7 жыл бұрын
I used 2.4 lbs for the one gallon batch (68% efficiency). Thanks for watching!
@nubbs3971
7 жыл бұрын
I'm certainly curious about starting a rye beer, but wondered if they would be rye-liable enough in fermentation. I'd be rye-ing, if I said didn't want to.
@maltmode
7 жыл бұрын
Give it a try, rye not...*testing testing, this mic on?*
@Tlddude
7 жыл бұрын
Mind you Nubbs if making a rye beer turns out well then we can both make a better version of Kvass! Also Barley and the Hops TV love your videos very informative and helpful👍
@maltmode
7 жыл бұрын
Making Kvass has also been on my radar to make one day. Thanks for watching!
@Tlddude
7 жыл бұрын
Barley and the Hops TV you should defintley make one and see how goes man!
@BrewingBeerTheHardWay1
6 жыл бұрын
Great channel! Planning on brewing with rye, this was helpful, thanks!
@derekfrost8991
5 жыл бұрын
I've got a rye beer coming up, can't wait. I find wheat beers (and theoretically rye but yet to try) go well with wild yeast because it can use dextrins and gluten better than brewer's yeast.. :)
@derekfrost8991
5 жыл бұрын
If you're worried about stuck mash just brew in a big saucepan and filter at the end as normal. You have better equipment but no obligation to use it.. :)
@MadZer0
3 жыл бұрын
Just did a hazy with 5lb flaked rye, no mash issues at all.
@MisterXD1000
4 жыл бұрын
Great Video. Maybe you could try a 100% spelt brew? I tried to do this two times but never got it quite right but maybe you can. Keep going! Greetings from Bavaria, Germany.
@barelyviable5004
7 жыл бұрын
Once after a heavy night (beer and metal) I just made a low abv (3,5%) Rye stout which turned out pretty decent, I used I think 60% rye malt, some dark wheat and oats. So it can be done, just need to have that " why not?!" attitude. Like the show btw! Keep it up!
@maltmode
7 жыл бұрын
I like the low abv idea with the rye. Thanks for watching!
@lorenhusky2717
6 жыл бұрын
Do you think Rye could play nicely as an addition to an oatmeal stout?
@maltmode
6 жыл бұрын
Yeah it could be a great addition. The more you go the more spice/pepper you may get, but in smaller doses it could be a nice addition for some mouthfeel.
@derekfrost8991
5 жыл бұрын
I really like your experimentation, you crack me up. But I can not understand why you didn't use wild yeast here. Your low conversion rate wouldn't matter and you wouldn't need to mess around with lactic acid. Worse thing that could happen is you end up with low ALC sour beer.. :)
@maltmode
5 жыл бұрын
Wild yeast is a hassle sometimes and can be hard to get right, but I do like using it.
@kennyrazor81
2 жыл бұрын
wait why 106?
@maltmode
2 жыл бұрын
If was a mash temp, then that can be a lower temp to get the mash started...here is a reference on it beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/#:~:text=Usually%20done%20at%20a%20temperature,efficiency%20by%20a%20few%20percent.
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