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OfflineCatsLoveHouseMusic
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New to grains, what to look for when WBS is prepped?
    #26464399 - 02/01/20 10:05 PM (3 years, 11 months ago)

So I was going to follow foomans tek, but was reading about how the endospores need time to germinate (not sure if I fully believe that but whatever,) so I put my grains in a bucket with hot water. I forgot how hot the water gets where I’m at, and I think my grains may be ready from sitting in the bucket with hot ass water for a few hours. I checked the grains, and I could pop one in my hands, checked another and it would pop.. I’m thinking they may be ready? It’s not mushy either. I could for real use an opinion on this, I’ve taken so many notes on everything else and am ready for the other steps. This is just 7.5 quarts of WBS I want to feel good about using.


Edited by CatsLoveHouseMusic (02/01/20 11:22 PM)


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OfflineCatsLoveHouseMusic
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Re: New to grains, what to look for when WBS is prepped? [Re: CatsLoveHouseMusic]
    #26464504 - 02/02/20 12:20 AM (3 years, 11 months ago)

Credit to TranscendingLife. He said this, thoughts? About the hydration part.

It should squish easily between your thumb nail & forefinger.
0-5% kernels should be popped.

I soak WBS for 18-24 hours w/ gypsum, after a good rinsing.
Then bring to a BOIL in the same pot, gently stirring.
Once it hits a BOIL, dump the grains in a strainer.
Toss every few minutes for 30-60 minutes (or until the exterior of the grains are dry).
Load jars & PC for 90-120 minutes @ 15 PSI.


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Offlinedark-goblin
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Registered: 01/16/20
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Re: New to grains, what to look for when WBS is prepped? [Re: CatsLoveHouseMusic]
    #26464643 - 02/02/20 04:47 AM (3 years, 11 months ago)

It sounds good from my perspective. For WBS / any type of millet-based tek, what's important is that the grain is properly hydrated, and the surface / excess moisture allowed to evaporate. The thing to look out for is burst grains and empty shells. Soggy grain is also a bad sign.

The way you describe the grains "popping" under light pressure is a good indicator. I'd say you're ready to go. Make sure the grains aren't clumping up together, either. Your dry, hydrated grains should run like sand, not unlike how the grains feel when they're completely dry and unhydrated.

You can prevent clumping by rinsing your grains in cold water, and adding a cup of gypsum to the grain soak.


Edited by dark-goblin (02/02/20 04:48 AM)


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