As you are aware the first steep of the New Year was put to floor on Thursday last week. We had to raise the temperature of the malt floor to a level which would help kick start the germination process. We set up a gas heater and over the course of the day raised the air temperature from 3 to 12 degrees Celsius. The barley on the floor was a cool 6 degrees Celsius, not the ideal temperature for good growth.
The barley began to gain a little more heat during Friday and was grubbed twice during the day.
On Saturday the barley began to show slight rootlet growth and was turned once and grubbed twice.
Growth during Sunday was good and temperatures on the floor were beginning to get back to normal for good germination. The barley was grubbed and turned twice, once in the morning and once in the evening.
On Monday morning I walked onto the germination floor I could smell that old familiar yeasty, doughy smell that comes from the barley as it is germinating. The germinating barley was modifying as normal and getting close to being ready to go to kiln. Grubbing and turning took place morning and evening.
On Tuesday morning a final grub and turn took place before the green malt was sent to the kiln. Germination was complete and the barley corns had modified to the required consistency. As a quick check to see how modification is progressing we use the rub out method, taking a corn and removing the husk the inner corn is rubbed between the thumb and fore finger. If the corn is rubbery it is not modified enough, if it is chalky and there are no rubbery bits it is a good indicator that the barley is modified to the required level.
As always if you have any questions please feel free to drop us a line.
Stuart Robertson
Distillery Manager
You need to be signed in to post comments.
Tuesday, 20th January, 2009, 8:16 pm, posted by Bram
Great news Stuart and I love to read your turoring. What are the plans for june this year? That's when I will visit campbeltown again along with 4 other whisky-friends. I hope to do some kilning, because i missed it at my school. hope to see you then. regards Bram
..........
Thursday, 22nd January, 2009, 4:05 pm, posted by S_B_Distiller
Hi Bram We will have completed the malting season by the middle of February but will be distilling until the end of June. I look forward to seeing you here in Campbeltown when you visit. Stuart
..........
Thursday, 19th February, 2009, 5:33 am, posted by Johannes de Jong
Fantastic news Stuart. I will forever remember the smell of the barley germinating, actually the whole of Springbank :-) Johannes. ps: I'm one up on you Bram, I've even helped Robert clean the Kiln after the kilning.
..........
Wednesday, 25th February, 2009, 12:06 pm, posted by S_B_Distiller
Hi Johannes Good to see your still watching what's going on at Springbank. You will no doubt be waiting patiently for the new products to arrive in the shops, they are well worth the wait. All the best Stuart
..........
Thursday, 9th April, 2009, 5:51 am, posted by Johannes de Jong
Yes I sure do Stuart. I hope to come visit with my wife later this year and come look in person. I'm syre looking forward at the new Odd bettelings. Hope I can find it here, now Cadenhead Amsterdam is closed. Enjoy brewing :-) and give my regards to everyone.
..........
Thursday, 9th April, 2009, 5:52 am, posted by Johannes de Jong
Actually the brewing in the above comment should be distilling :-)
..........
