The first thing I did when I got home from tour was malt a batch of wheat. It took FOREVER, I assume because of the colder temperatures. The first thing I brewed with that batch of wheat was my hefeweizen recipe. Same recipe that I always make, but this time with HOME MALT! I just pulled a sample of this batch the other day and it tastes great, only a week in.
The second thing I brewed was a dunkelweizen, kinda. What I did was I toasted 1.5 pounds of my wheat malt in the oven @400 degrees for a half hour, and I also used S04 instead of 06, hence the "kinda." Heres a picture of me preparing for my brew day ritual. Isn't that grist pretty?
Other than that, I've just been enjoying the weather and enjoying my beers currently on tap. Right now, its my copper ale (which is the tits), my Chinook IPA (tasting pretty good as well) and apfelwein, which I can't get enough of. Life is great.
With this current batch of barley I will be making a "how to" on how to malt grain. So stay tuned for that, keep warm, and DRINK HOMEBREW!