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Offlinefrankwhite85
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Registered: 04/18/16
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anyone that uses white sorghum experience this?
    #23351402 - 06/16/16 03:02 PM (7 years, 7 months ago)

So whenever I cook up grain jars with white sorghum I've noticed that water tends to pool a bit more at the bottom and takes longer reabsorb than rye does.  I have to let it sit a day or two after I pc it before i can give it a shake to distribute moisture.  If i shake too early water leaks through the gas exchange holes to the filter .  Before I load up my jars, i let the grain dry to the point where i know its hydrated on the inside and its dry on the outside, i can run my hand through the grain and it comes out dry.  Is it just the texture of the grain or should I try to let it dry a bit more before I load my jars?


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OfflinepoofterFroth
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Re: anyone that uses white sorghum experience this? [Re: frankwhite85]
    #23351463 - 06/16/16 03:20 PM (7 years, 7 months ago)

I use milo almost exclusively for grain spawn and prefer it. It does seem to be a bit harder shelled grain then rye or wheat which is maybe why it doesn't re-absorb moisture as easily when pressure cooked.

I would suggest letting it air dry longer, or maybe even simmering it a little bit longer so its softer when you pressure cook it, allowing it to re-absorb the extra moisture.

You could also cut it with another grain or dry sawdust to help with the extra moisture. Crushed oyster shells works great for this application, and gypsum to a lesser degree.


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Offlinefrankwhite85
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Re: anyone that uses white sorghum experience this? [Re: poofterFroth]
    #23351529 - 06/16/16 03:49 PM (7 years, 7 months ago)

Ya I always thought it was weird it didn't soften up a bit more.  I'll try letting it air dry a bit more and maybe doing longer than a 10 min boil.  Would letting it soak longer help at all? I do 12 hours with some gypsum now.


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