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OfflineGaihu Groez
Stranger
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Registered: 03/11/15
Posts: 17
Last seen: 5 years, 1 month
Re: Question about excess (i.e. visible) moisture in rye jars after PC [Re: Shamanic Scientist]
    #21550253 - 04/15/15 09:00 AM (9 years, 1 month ago)

Your jars look great, but I will offer you some information about grain preparation. The community seems almost divided on how to soak/clean/simmer/etc...

I have tried many different techniques and, in my experience, there is minimal, if any, difference.

The only real difference that I have observed with soaking time is the amount of burst kernels. I have also read that it is to germinate bacterial endospores so that the pressure cooker can kill them. I find this to be baseless disinformation. I believe It is highly improbable that any life can survive 250F and 15psi for 2 hours. That is, any life that can grow on/in a field plant. Yes, there are microorganisms that can exist in extreme environments, but why would they exist in rye? Such microorganisms would need to have evolved in an extreme environment that would not be conducive to rye. A farm field is hardly what anyone would consider an extreme environment.

Here is what I suggest. You can rinse your dry grains in a bowl or colander until the water is marginally clean. At this point, you can either soak them for any amount of time under 24 hours, OR put them in a pot on low-medium heat and just let the water temperature rise slowly. Do not bring it to a boil. Just enough heat to where the water starts steaming heavily. This may take 30-60 minutes to complete, but it lowers your amount of burst kernels. When the kernels are beginning to turn a nice golden brown and are somewhat translucent they are ready to be poured into a collander. You can either let them sit in the collander for 1-2 hours and give them a nice toss every 10-15 minutes to even the drying process. Or you can strain and pour onto some towels about 1/2-1" in thickness, cover with a towel and wait 1-2 hours. You can optionally turn the grains once or twice to accelarate the drying process. When you can grab a handful of hydrated grains and none stick to your hand (1 or 2 is alright) they are ready to be jarred up and pressure cooked. I do 1 pint jars for 2 hours and haven't had any bacterial infection since. Let your cooker come to room pressure on its own, do not manually release pressure. The jars will look wet on the inside and the bottom grains will look more cooked than the top. This is normal. Give them a nice rolling shake to release all stuck grains. Do this one more time when the jars are cool enough to inoculate. The jars may retain some condensation, but it will disappear after a few days.

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InvisibleBuck513

Registered: 04/17/14
Posts: 5,682
Re: Question about excess (i.e. visible) moisture in rye jars after PC [Re: Gaihu Groez]
    #21550333 - 04/15/15 09:31 AM (9 years, 1 month ago)

Quote:

Gaihu Groez said:
Your jars look great, but I will offer you some information about grain preparation. The community seems almost divided on how to soak/clean/simmer/etc...

I have tried many different techniques and, in my experience, there is minimal, if any, difference.

The only real difference that I have observed with soaking time is the amount of burst kernels. I have also read that it is to germinate bacterial endospores so that the pressure cooker can kill them. I find this to be baseless disinformation. I believe It is highly improbable that any life can survive 250F and 15psi for 2 hours. That is, any life that can grow on/in a field plant. Yes, there are microorganisms that can exist in extreme environments, but why would they exist in rye? Such microorganisms would need to have evolved in an extreme environment that would not be conducive to rye. A farm field is hardly what anyone would consider an extreme environment.

Here is what I suggest. You can rinse your dry grains in a bowl or colander until the water is marginally clean. At this point, you can either soak them for any amount of time under 24 hours, OR put them in a pot on low-medium heat and just let the water temperature rise slowly. Do not bring it to a boil. Just enough heat to where the water starts steaming heavily. This may take 30-60 minutes to complete, but it lowers your amount of burst kernels. When the kernels are beginning to turn a nice golden brown and are somewhat translucent they are ready to be poured into a collander. You can either let them sit in the collander for 1-2 hours and give them a nice toss every 10-15 minutes to even the drying process. Or you can strain and pour onto some towels about 1/2-1" in thickness, cover with a towel and wait 1-2 hours. You can optionally turn the grains once or twice to accelarate the drying process. When you can grab a handful of hydrated grains and none stick to your hand (1 or 2 is alright) they are ready to be jarred up and pressure cooked. I do 1 pint jars for 2 hours and haven't had any bacterial infection since. Let your cooker come to room pressure on its own, do not manually release pressure. The jars will look wet on the inside and the bottom grains will look more cooked than the top. This is normal. Give them a nice rolling shake to release all stuck grains. Do this one more time when the jars are cool enough to inoculate. The jars may retain some condensation, but it will disappear after a few days.




I always boil my grain, just keep stirring it.


--------------------
Fail to plan and you plan to fail.

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OfflineOrganic_Magic
Medicine Man
Male


Registered: 10/26/14
Posts: 1,712
Loc: Everywhere
Last seen: 2 years, 9 months
Re: Question about excess (i.e. visible) moisture in rye jars after PC [Re: Buck513]
    #21550653 - 04/15/15 11:13 AM (9 years, 1 month ago)

I do WBS so i cant really chime in on rye prep. Your jars look well. why is there verm in one of them lol?


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:pipesmoke:Its all fun and games until mushrooms make you gay:pipesmoke:




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