Tim Matthews of Oskar Blues is working to help solve a “major illiteracy problem in malt” by swapping out a portion of his brewery's commercial malt for stuff from small, local maltsters.
If you’re designing a malt-handling system for a new brewery or brewery upgrade, these considerations and calculations can save you time and money as you avoid costly mistakes from misunderstandings of manufacturers’ speed and volume ratings.
Where craft brewers used to be somewhat limited in the varieties and specifications of their malt, large and smaller producers alike are beginning to provide more options with craft in mind.