Been doing some brewing the last few weeks. I broke down and did the last two beers with malt extracts, but still have a lot malted barely to go.
This is some of about sixty pounds I malted last year. Some of it was over-malted because I wasn't turning it enough, but most of it came out pretty decent.
I think I have some basic malts down. My crystal malt is crystalline, pale is pale and I have some darker malts that are close.
I'll never use this method again. Rather than using a mash tun, I tried this ridiculous idea using liter jars to control the mash temperature. Instead of doing this once, I did this three different times. I guess the first time didn't suck enough. Good grief. Now I'm looking at building a real-deal mash tun, one where I don't have to work and where I can get some re-circulation and good sparge.
Rather than use a conventional wort chiller, I made this jockey box(?) type of thing on a recommendation. So basically 5 gallons of wort goes from 200F to around 60F in just a few minutes and all I have to do is open the valve on the kettle.
And below, I'm done bottling except for maybe small experimental beers. Everything else goes in a keg.
Finally, I noticed the juniper trees where I live are full of ripe berries of the semi-edible sort. I plan on filling a bag or freeze drying some to try do some old world gruit beer or many Finnish sahti later in the year.