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Invisibleeatyualive
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Re: Spitball's Quick Rye Prep [Re: FooMan]
    #20488251 - 08/28/14 09:44 AM (9 years, 6 months ago)

what intrigues me is what folks have been doing since the last time i logged into the omc which was more than 5 years ago. people seem to be soaking, steeping, rinsing then pressure cooking. sometimes ive read methods that people do this 2 or 3 times. personally that has always turned my grain to complete mush. i like the simplicity of doing one thing and then pressure cooking it. ive never had luck with the method of putting the dry grain in the jar and water in the bottom. ive always had mushy grain when ive done it this way. this method is real easy for me. you simply boil the water, put the grain in the bath, then strain it. pressure cook.

im glad that this also works for other grains. i thought this was completely fantastic when fooman had first posted this. i didn't believe it at first. but you know me, ill try it out 10 times to figure it out if it makes things easier. so it ended up working the first time, and has ever since. this is the best method for my personal life. i don't have to wait or be a SLAVE TO THE GRAIN.  i can prep grain after work and have it pressure cooked and ready to go by that evening. nothing beats the convenience of being able to use grain at the touch of a dime. i don't have to wait 8-10 hours to soak, and the prep method is simple. boil some water.


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InvisibleTheChief
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Re: Spitball's Quick Rye Prep [Re: eatyualive]
    #20488397 - 08/28/14 10:22 AM (9 years, 6 months ago)

:yeahthatsright:


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jcbowling1985 said:
"Additionally I did one Armageddon jar with all of the types together."

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InvisibleSpitballJedi
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Re: Spitball's Quick Rye Prep [Re: eatyualive]
    #20488833 - 08/28/14 12:26 PM (9 years, 6 months ago)

very well put, eat


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Offlineblojo02184
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Re: Spitball's Quick Rye Prep [Re: SpitballJedi]
    #20497154 - 08/30/14 11:38 AM (9 years, 6 months ago)

Today I try this in a bulk method.
6 QTS dry rye, 14 QTS water, 3 tbsp gypsum.

Let's see how it holds up... I'm sick of being mold and bacteria farmer....

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Invisibleeatyualive
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Re: Spitball's Quick Rye Prep [Re: blojo02184]
    #20497160 - 08/30/14 11:41 AM (9 years, 6 months ago)

Quote:

blojo02184 said:
Today I try this in a bulk method.
6 QTS dry rye, 14 QTS water, 3 tbsp gypsum.

Let's see how it holds up... I'm sick of being mold and bacteria farmer....




be patient my friend. i too was once a mold and bacteria farmer and very good at it at that. lol:biggrin:


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InvisibleSpitballJedi
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Re: Spitball's Quick Rye Prep [Re: blojo02184]
    #20497327 - 08/30/14 12:26 PM (9 years, 6 months ago)

Just make sure you keep an eye on it like I described in the OP. That amount mass may require a slight time adjustment. Don't let too many grains get popped or you'll have clumps.


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Offlineblojo02184
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Re: Spitball's Quick Rye Prep [Re: SpitballJedi]
    #20497402 - 08/30/14 12:48 PM (9 years, 6 months ago)

I'm going to soak for an hour most likely.

I'll be checking at 30, 45, and 55.
I don't think the mass of grains will take much longer, thermodynamics is not hindered by mass when the same experiment is done with the same volume ratios.

We shall see :smile:

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InvisibleSpitballJedi
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Re: Spitball's Quick Rye Prep [Re: blojo02184]
    #20497495 - 08/30/14 01:10 PM (9 years, 6 months ago)

I recomend checking every 5 mins. 5 mins can make a big difference using this tek.


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Offlineblojo02184
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Re: Spitball's Quick Rye Prep [Re: SpitballJedi]
    #20497564 - 08/30/14 01:32 PM (9 years, 6 months ago)

Thanks for the heads up :thumbup:

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OfflineDilated
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Re: Spitball's Quick Rye Prep [Re: blojo02184]
    #20518705 - 09/04/14 10:43 AM (9 years, 6 months ago)

I use to do the 10-20 hour over night soak on my WBS.  I was a slave to the grain as eatu would say.  Then I found him using Fooman's and I felt so liberated.  Then I found rye @ an amazing price so I had to find a new tek.  I used a mix between RRs, SS's, and yours.  They're drying now and it was so easy.  Now if I can mix between the 2 (Fooman's and yours) I'll be the most excited kid on Christmas morning.  :rockon: I hope this new tek works great.

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InvisibleSpitballJedi
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Re: Spitball's Quick Rye Prep [Re: Dilated]
    #20518744 - 09/04/14 10:53 AM (9 years, 6 months ago)

keep us posted on your results and opinions. This is definitely still in development.


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Invisibleblindingleaf
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Re: Spitball's Quick Rye Prep [Re: SpitballJedi]
    #20556951 - 09/12/14 09:30 AM (9 years, 6 months ago)

bump cause i tried it, worked awesome!!  i used water at 190f
thanks dude!!


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MICROBIAL HUSBANDRY!!!!

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InvisibleSpitballJedi
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Re: Spitball's Quick Rye Prep [Re: blindingleaf]
    #20556967 - 09/12/14 09:33 AM (9 years, 6 months ago)

:thumbup:

I will update the OP as soon as these 20 G2G'd jars are 100%. Should be a couple more days. I'm diggin' it.


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Invisibleblindingleaf
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Re: Spitball's Quick Rye Prep [Re: SpitballJedi]
    #20556973 - 09/12/14 09:34 AM (9 years, 6 months ago)

:dancer:


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MICROBIAL HUSBANDRY!!!!

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InvisibleSpitballJedi
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Re: Spitball's Quick Rye Prep [Re: blindingleaf]
    #20556983 - 09/12/14 09:37 AM (9 years, 6 months ago)

I think the 190-200F is a better range too. I'll update the OP.


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InvisibleTheChief
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Re: Spitball's Quick Rye Prep [Re: SpitballJedi]
    #20557004 - 09/12/14 09:40 AM (9 years, 6 months ago)

Man, I goda try this. 

These 12h soaks are killing me for time.


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jcbowling1985 said:
"Additionally I did one Armageddon jar with all of the types together."

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InvisibleSpitballJedi
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Re: Spitball's Quick Rye Prep [Re: TheChief]
    #20557011 - 09/12/14 09:42 AM (9 years, 6 months ago)

:whathesaid:

:solidnod:


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Offlinemidnightmaraude
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Re: Spitball's Quick Rye Prep [Re: SpitballJedi]
    #20557045 - 09/12/14 09:50 AM (9 years, 6 months ago)

so how long pc.  60minutes?  90mins at 15psi?

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InvisibleSpitballJedi
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Re: Spitball's Quick Rye Prep [Re: midnightmaraude]
    #20557054 - 09/12/14 09:54 AM (9 years, 6 months ago)

90 mins at 15psi.


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Offlinecinderblock
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Re: Spitball's Quick Rye Prep [Re: SpitballJedi]
    #20557095 - 09/12/14 10:08 AM (9 years, 6 months ago)

Great writeup as always. The other thing I wanted to add was, if you don't wanna soak, you can try whole oats, which are tried and true. No soak required because it has such a thick husk.

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