Subscriber

Post-Kilning: Cleaning, Storage, Quality | Craft Malt for Craft Distillers

Author Todd Olander, Mike Myers
Format Video

This requires a 'Craft Spirits & Distilling Subscription' to view. Log in to access or subscribe today to unlock all of the premium content available.

Login

Item Included in the Following Course(s):

The better you know your raw materials, the better the spirits you can produce.

In this ingredient-focused technical course, Todd Olander and Mike Myers of Colorado’s Root Shoot Malting guide you through the entire malting process—from planting to kilning—as well as the importance of maintaining quality in every step.

Malted barley is rested for one to two weeks before it’s cleaned through shakers and screens. This helps create a quality product before packaging.

All items in the library are intended for personal use. Please do not distribute without written approval.

Recommended For You