Sourcing Malt Barley

Fuzzyfella

I have recently moved from 'kits' to a partial mash (and will eventually move onto full grain recipies) and was wondering where I could source my own malt barley in Wexford, as I am interested in malting my own grain, to my own specifications. However, I can only find feed barley suppliers in the area.
Whilst writing I was also told by someone that I should 'skim' the yeast head off my wort in order to avoid the 'yeasty' taste that I used to get with some kit beer. The guy who told me was an old boy who brewed his own years ago. Is this advice still relevant with todays yeasts or do you leave the initial fementation alone and just leave any head behind when you rack the beer off? Any advice greatly received by this novice.

Regards,
Fuzzy

Casinoking

Try sticking a post in the farming and forestry forum looking for malting barley growers in your area. Go straight to the source!

Prenderb

Failing that (sounds like a good idea, let us know how you get on) you might get something off www.thehomebrewcompany.ie or a similar website.

Fuzzyfella

Unfortunately, the postage expense of using internet shopping is astronomical. I might as well find somewhere that I can buy 25kg of barley, malt it myself.

The farming thing sounds good though, i'll keep you posted.

Regards,
Fuzzy

marceldesailly

what sort of facilities have you got for malting? might be more economical and better quality to buy it already malted, although not as interesting!

oblivious

Fuzzyfella wrote: »

I have recently moved from 'kits' to a partial mash (and will eventually move onto full grain recipies) and was wondering where I could source my own malt barley in Wexford, as I am interested in malting my own grain, to my own specifications. However, I can only find feed barley suppliers in the area./QUOTE]

Here is a thread that may interest from a lad up north that is trying a similar idea

http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=10&t=17536&hilit=malting

Also the http://www.craftbrewing.org.uk did an artical on home malting a few years ago

If its me I would but more time into brewing:D, but there are a few out there that give it a go

Fuzzyfella wrote: »

Whilst writing I was also told by someone that I should 'skim' the yeast head off my wort in order to avoid the 'yeasty' taste that I used to get with some kit beer. The guy who told me was an old boy who brewed his own years ago. Is this advice still relevant with todays yeasts or do you leave the initial fementation alone and just leave any head behind when you rack the beer off? Any advice greatly received by this novice.

Regards,
Fuzzy

You can top crop yeast, its a very old method that seam to data when people though the yeast head was bad for the beer. this really only work for true top yeast and they are getting rarer these day with the use of tetracycline fermenter. Most people now let the yeast head fall away and the yeast settle to the bottom, but if you ant the names of some true top cropping an sure i can dig one or two out