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OfflineMalachi Constant
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rye smell
    #13040948 - 08/12/10 11:19 AM (14 years, 5 months ago)

I have rye that was soaked a little longer than 24hrs in diluted coffee and water. I was worried I may have soaked it too long, so I only simmered for 10mins. I pressure cooked for 90mins. The rye berries have a cheesy smell to them, similar to vomit... but not the boozy wine smell I would expect from fermentation. Is this just the beginning of fermentation? There is no discoloration to the berries. Is this a normal smell?


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Offlineguywiththegun
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Re: rye smell [Re: Malachi Constant]
    #13040957 - 08/12/10 11:21 AM (14 years, 5 months ago)

They had it AFTER you pressure cooked? Hrm...might be the coffee. Other than subtracting coffee and adding gypsum, that's exactly how I do it.


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OfflineMalachi Constant
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Re: rye smell [Re: guywiththegun]
    #13040982 - 08/12/10 11:24 AM (14 years, 5 months ago)

The smell was apparent before, and after PCing. The smell is slight. I am going to wait a few days before g2g.


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Offlineguywiththegun
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Re: rye smell [Re: Malachi Constant]
    #13041000 - 08/12/10 11:29 AM (14 years, 5 months ago)

When I soak my grain with gypsum, the next day it often has a sour milk smell, but I never noticed it persisting after PCing. In fact, the house kinda smells like baking bread. I'm not sure what's going on with your grain, though I suspect it might be coffee giving it the sour cheesy smell.


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OfflineNizzyJones
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Re: rye smell [Re: Malachi Constant]
    #13041114 - 08/12/10 11:56 AM (14 years, 5 months ago)

Did you bring it to a nice rolling boil before simmering? You may not have killed off the germinated endospores.


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InvisibleNuminosum
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Re: rye smell [Re: NizzyJones]
    #13041343 - 08/12/10 12:51 PM (14 years, 5 months ago)

You don't need to bring to rolling boil. The simmer/boil is just part of grain preperation and
plays no significant role in sterilization. Some people don't simmer at all.

Personally I prefer to bring just to boil, then take off heat immediately.


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