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The rolled barley from farmers co-op needs a lot of cleaning, there are a lot of bits of calf meal and other bits in it, I made a lovely stout with it but had to do a decoction mash and a lot of cleaning.
For sale; 1/2 bag of co-op rolled barley €4 <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

I heard of another source of clean barley in macroom.

&amp;quot;Wallacebiy&amp;quot;:xvzq9s5z wrote: I dunno lads

All I see here is someone developing a product designed to further cheapen the mass production of beer by removing the malting process and replacing it with an additive produced in a chemical plant . They've tacked on the green credentials in a manner that totally omits their own processes carbon footprint , and included the malting processes carbon footprint . That makes me sceptical from the get go .


End result I see for the mass adoption of this technique is cheaper manufacturing process for macro brewers and a consequent increase in costs for micro / organic / traditional brewing because of maltings closing down and focusing more on speciality malt and less on base malt. Also the possibility of a furthering of the bland yellow beers over coloured varied beers , as this process works most on beer styles without adjuncts.[/quote:xvzq9s5z]

I think they do take the carbon footprint of making the enzymes into account.
It takes a lot of energy to produce malt it takes about as much energy to malt a tonne of grain (traditional floor malting) as it does to produce a tonne of steel <!-- s:shock: --><img src="{SMILIES_PATH}/icon_eek.gif" alt=":shock:" title="Shocked" /><!-- s:shock: --> using the latest equipment they can get it down to about half of that but still a lot of energy involved.
So if you buy into the whole green thing you would have to accept that this is an advance in the right direction.

&amp;quot;delboy&amp;quot;:2kfcd11t wrote:

&amp;quot;Wallacebiy&amp;quot;:2kfcd11t wrote: I dunno lads

All I see here is someone developing a product designed to further cheapen the mass production of beer by removing the malting process and replacing it with an additive produced in a chemical plant . They've tacked on the green credentials in a manner that totally omits their own processes carbon footprint , and included the malting processes carbon footprint . That makes me sceptical from the get go .


End result I see for the mass adoption of this technique is cheaper manufacturing process for macro brewers and a consequent increase in costs for micro / organic / traditional brewing because of maltings closing down and focusing more on speciality malt and less on base malt. Also the possibility of a furthering of the bland yellow beers over coloured varied beers , as this process works most on beer styles without adjuncts.[/quote:2kfcd11t]

I think they do take the carbon footprint of making the enzymes into account.
It takes a lot of energy to produce malt it takes about as much energy to malt a tonne of grain (traditional floor malting) as it does to produce a tonne of steel <!-- s:shock: --><img src="{SMILIES_PATH}/icon_eek.gif" alt=":shock:" title="Shocked" /><!-- s:shock: --> using the latest equipment they can get it down to about half of that but still a lot of energy involved.
So if you buy into the whole green thing you would have to accept that this is an advance in the right direction.

I don't see this as some sort of death knell for malters, it'll be used under to produce expensive 'green beers' for the beardie weirdies <!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: --> is my guess.
[/quote:2kfcd11t]