|
|
Post by Ken on Apr 19, 2020 16:44:16 GMT -6
Malto Gayo. Malto Gayo. Malto Gayo.  Not that there is anything wrong with that. No, not at all.  |
|
matt6150
Full Member
Patient Zero
Posts: 142
|
Post by matt6150 on Apr 20, 2020 8:07:40 GMT -6
I just remember someone on the blueboard mentioning that they used it and they kept calling it "Malto Gayo" over and over. I kind of lost track of the point of the OP because I was giggling the whole time. Malto Gayo. Malto Gayo. Malto Gayo. That was me!
|
|
|
|
Post by Ken on Apr 20, 2020 8:15:17 GMT -6
I just remember someone on the blueboard mentioning that they used it and they kept calling it "Malto Gayo" over and over. I kind of lost track of the point of the OP because I was giggling the whole time. Malto Gayo. Malto Gayo. Malto Gayo. That was me!
OMG, I just laughed all over again. That was in 2009! Holy shizzle, I can't believe I remember that. Ah... good stuff Matt, good stuff. |
|
|
|
Post by Seven on Apr 20, 2020 8:35:07 GMT -6
I keep Malta on hand for starters. It should be sterile and ready to use but it doe shave a higher OG as noted, and it's also carbonated. I tend to cut 50/50 with water and heat to a gentle boil in a flask. I guess it's really not much easier than a DME starter the way I do it.
|
|
|
|
Post by jkor on Apr 20, 2020 8:35:28 GMT -6
Sounds reasonable. Visually inspect, give it the sniff test and if anything seems dicey, abort mission. I'll also mention just in case JKor would like to avoid making an old-school starter... they make canned wort these days. I saw a pint of it in my LHBS not long ago. I don't remember the price but it seemed steep to me and I say that knowing that homebrewers are a frugal bunch. Oh I stand corrected. $4.25 for a can of PROPPER! $4.25 for a pint of starter wort is absolutely insane. |
|
|
|
Post by jkor on Apr 20, 2020 8:38:46 GMT -6
room temp or cellar temp would be fine for starter pressure-canned starter wort (boiled isn't good enough; needs to be pressure-canned to kill the boutlinum spores that might be present). In the case of canned food, I've heard 1-2 years is the high end of how long stuff can be stored before flavor begins to go downhill. So if you're canning food to store over the winter, but intend to eat most/all of it in a year or less, the food's flavor should be fine until eaten. For starter wort, flavor isn't a big concern, since it's going to be used to grow yeast. That said, I'd still inspect the pressure-canned wort carefully, smell it well, and make sure the lid isn't deformed, especially since the wort is pretty old (over 8 years). Any of those criteria fail, that wort goes down the drain. I don't know if I can account for it completely for the last 9 years but the great majority of the time it's been in the basement of where I was living. |
|
|
|
Post by jayb151 on Apr 20, 2020 19:44:12 GMT -6
LOL. I might have to give Malto Gayo a try. We obviously have enough of it around these parts.
|
|
|
|
Post by Ken on Apr 20, 2020 20:23:15 GMT -6
LOL. I might have to give Malto Gayo a try. We obviously have enough of it around these parts. I like how Deerslyr said in that thread "I'm envisioning Harry Belafonte.... GAAAAAAAYOOOOOO!" |
|
deerslyr
Full Member
Cheesehead
Posts: 158
|
Post by deerslyr on Apr 23, 2020 8:31:28 GMT -6
LOL. I might have to give Malto Gayo a try. We obviously have enough of it around these parts. I like how Deerslyr said in that thread "I'm envisioning Harry Belafonte.... GAAAAAAAYOOOOOO!" I had forgotten about that until I went and saw the thread the other day! |
|
