Talk:Malt

message: There is a detailed entry called Mash ingredients that has much of  the information  that one would expect to find in this entry.  Maybe these two entries should be  combined.
Dr Thermo (talk) 03:01, 27 November 2008 (UTC)
thread_title: Malt vs [[Mash ingredients]]

message: This article needs expanding and/or a bit more work. It is not of an encyclopedic standard. My question is: what is the point of malting? Is it purely for flavour, or preservation, or what? I came here to find that and obviously have to go looking elsewhere for a real answer.
Answer: The primary purpose of malting is to increase the fermentable sugar content of grain, allowing desirable alcohol levels to be achieved without the addition of sugar.75.70.100.206 17:10, 21 June 2007 (UTC)
thread_title:  A Question 

message: When you malt barley does it take away the nutritional value?98.202.17.25 18:20, 25 September 2007 (UTC)
thread_title:  Malted Barley 

message: I can't find any outside reference to an "oasting fireplace".  Can someone provide a citation?  —Preceding unsigned comment added by Dr Thermo (talk • contribs) 02:50, 27 November 2008 (UTC)
thread_title: Oasting Fireplace

message: I think the Malt entry needs to add at least the following sections:
Uses for Malted Grains, and Grains Which Can be Malted.
Uses for Malted Grains
Malted grains aren't just used in beer making.  Many people use malted grains as sweeteners, instead of sucrose.   Malt is used in baking.
Grains Which Can Be Malted
I've heard that rice cannot be malted without introducing enzymes from other grains.  I don't know if this is true or not.  I looked up this article to find out if rice can be malted without enzymes from other grains.  If I'm curious about this, I'm sure other people are too.
JessStuart (talk) 04:58, 29 March 2009 (UTC)
thread_title:  Suggested sections for Malt entry 

message: I do not believe the Malt and Mash Ingredients articles should be combined.  Grain malts are used in applications other than producing beer and spirits.  Mash Ingredients are primarily concerned with one use of malted grain.  The Mash Ingredient article would not include non brewing uses of malted grain, nor would it include any information on which grains can be malted.
JessStuart (talk) 04:57, 29 March 2009 (UTC)
thread_title:  Re: Malt vs Mash ingredients 

message: The article needs clarifying; when it says brewers boil the grains at precise temperatures, this is misleading, because everyone knows what boiling is.  The mash is not a boil; if you boil the malt at this stage, you will get a lot of maltodextrines and hardly any fermentable sugars. Better to say that the grains are held between 140 F and 160 F, the range when the enzymes are activated, and then the temperature is raised to 'mash out', at which point the sugar profile is locked in.  —Preceding unsigned comment added by 24.235.175.12 (talk) 23:04, 26 March 2011 (UTC)
replies: text: I agree the word "boil" in the context used is misleading.  The appropriate section of Palmer's How to Brew could be used as an inline cite for some of what you've written above. Gzuufy (talk) 04:56, 28 March 2011 (UTC)
thread_title:  The mash is not a boil 

message: RE: bold- formatted sentence below:
There are a number of missing steps that would occur before adding the yeast to begin fermentation when making beer using malt extract, thus the sentence in its current location is quite misleading.  I'm deleting the sentence (maybe someone will undo the deletion), and there's a record here if someone else wishes to expand on the missing process steps. It seems to me that this is the wrong page to go into too many specific details of how to make beer. Gzuufy (talk) 18:28, 28 March 2011 (UTC)
thread_title:  Malt extract doesn't directly enter fermentation process 

message: Hi Christian
My edit was to improve the Malt section to make it more commercially relevant. I had approval from the UK malting industry to add the text. This was in response to international brewers who said the wiki entry on Malt was too biochemical and did not address the main attributes of malt and they would not point customers and users to the information as it was presented. Can I check please if you are working in the malting industry because if you are we should be working together to agree a better text. Thanks Nigel 86.12.136.114 (talk) 10:01, 26 March 2013 (UTC)
replies: text: Hi. I reverted it primary because of your introduction of  and a you just wrote a lot of the top of the page. I have reverted my edit, because it was not an "edit test", but it looked like it. Sorry for that. But look at the article now (unless some have reverted my edit), it does not look lige a Wikipedia article anymore. The introduction should have more wikilinks to other articles (which you make with article name... Christian75 (talk) 11:46, 26 March 2013 (UTC)

text: I copied the above from Christian's talk page. Looking forward to your updates. Wbm1058 (talk) 19:11, 27 March 2013 (UTC)
thread_title:  Malt entry in wiki 

message: Hello,
Would it be appropriate to mention the use of software in brewing that help predict and control the saccerification of malts? Is that more appropriate to the brewing article or both. Does anyone here use BeerXML? and could help with that article as its under threat? Would a table of the properties of all the commonly available malts from various maltsters internationally with detailed properties be overkill? Devils In Skirts! (talk) 19:19, 16 February 2014 (UTC)
thread_title:  Some questions 

message: Malta (soft drink) is noteworthy enough to have its own article-- surely it would bear mentioning here, as a commonly consumed malt product? ^-^   Atomic putty? Rien!  18:10, 30 May 2023 (UTC)
replies: text: Malta is already mentioned under the "See also" section. Barry Wom (talk) 10:15, 31 May 2023 (UTC)
thread_title:  Hi! Malt soda? ^-^