In today’s class, we reach the halfway point. This class covers the basics of the malting process which converts grain to malted grain, and a little bit on roasting malts.
In this installment, I tackle my least comfortable subject teach. Water. I am comfortable working with my water and making changes to adjust my mash, I’m just not comfortable teaching others. So bear with me as I we tackle water. Don’t worry, next class we hammer out the more comfortable topics. The good news is, that until you take the written exam, there is not a whole lot of emphasis on water on the exam and it will not affect the judging exam.
This class in particular has been difficult. For some reason I couldn’t get my computer to cooperate and it either kept crashing, or the video was corrupt, or the audio wouldn’t save. I did this class about 5 times before reverting back to using PowerPoint for the presentation. Ideally, I wanted to capture the entire screen so I could utilize the style guidelines better, but this worked out for the most part. I didn’t get to show as much as I wanted, but some of the info is still there. This will be the last class fully solely involved with judging process, and next week we will start to dive into brewing processes and ingredients. The last couple classes will recap judging processes. So Next week we will look at Water, followed by malts and malting, followed by hops, followed by wort production and boiling, then yeast and fermentation, beer troubleshooting, and then we will recap the judging processes one last time in one final class.