It is (finally) time to start malting, a key step in my Fifty Meter Beer Project, but before I can do that I need to determine the starting moisture content of my barely, and I need to identify the yeast I am going to use for this beer. In this video I take the first steps in getting the yeast and malt ready for brewday!

Timestamps:
0:00 - Introduction
0:32 - Sensory and Attenuation Testing of the Yeast
2:25 - The First Step in Malting: Determining the Grain Moisture Content
5:32 - Outro

Apologies for the audio quality. My lapel mic is AWOL, so I had to rely on my camera's built-in.