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OfflineMisterMyco
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Registered: 12/08/05
Posts: 636
Last seen: 17 years, 10 months
Re: Sudden Realization about moisture. [Re: onetime]
    #5258338 - 02/03/06 06:00 AM (17 years, 11 months ago)

Quote:

onetime said:
GRAIN WILL NOT SOAK UP MUCH WATER DURING THE SOAK!! this is uber important any one who has ever read any thing about grain teks would know this. Soaking is to germinate ENDOSPORES to make them weak so that they die in the pressure cooker. Water is added to grain when you simmer it.




Sorry, untrue. One of the first steps in making your own beer, a hobby I partake of, is malting the grains. Basically, you soak the harvested, dried grains in water so that the seeds begin to germinate, just a little bit. Because of this action, new starches and sugars are produced in the seed. It also hydrates the seeds to about 80%, which is great for mushrooms. Soak your seed in water for a day, rinse it off, then soak another day and they'll be fine.

Their are so many ways to get WBS to the right consistency, it's amazing that people screw them up. You can just simmer for 20 minutes, simmer then soak, etc. Most techniques work, but don't give bad advice by telling someone NOT to do something that does work.


--------------------
"I have never, in all my life, not for one moment, been tempted toward religion of any kind. The fact is that I feel no spiritual void. I have my philosophy of life, which does not include any aspect of the supernatural."
Isaac Asimov


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OfflineFraggin
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Registered: 01/05/05
Posts: 8,707
Last seen: 8 years, 3 days
Re: Sudden Realization about moisture. [Re: MisterMyco]
    #5258474 - 02/03/06 08:25 AM (17 years, 11 months ago)

I have tried both methods.
1.Soak, Simmer, put in jars PC
2.Soak, Simmer, put in jars, Addmorewater, PC
3.Soak, put in jars, add more water, pc
4.put in jars, add water, pc

The best method for making a good wbs jar (that I was able to shake) was methods 3 and 4.(and able to crumble easily)

Method 1 was ok, but took more work and time.
Method 2 colonized superfast, but the consistencey of the substrate was mush. Would have made a better cake.


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Offlinekilgore_trout
Stranger
Registered: 10/17/03
Posts: 1,607
Last seen: 15 years, 6 months
Re: Sudden Realization about moisture. [Re: Fraggin]
    #5258524 - 02/03/06 08:54 AM (17 years, 11 months ago)

i like to oven dry my grains, weigh them, and then compare the end drained weight to the dry weight to determine moisture content. this will tell you how much to add if you just want to add water to the grain and cook. i like to soak, no simmer. i soak until the weight is correct for the moisture % i want.


works GREAT


--------------------
"I didnt fight a secret war in nicaragua so you could walk these streets of freedom bad-mouthing lady america in your damn mirrored sunglasses."


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Invisibleagar
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Registered: 11/21/04
Posts: 9,056
Loc: Somewhere Else
Trusted Cultivator
Re: Sudden Realization about moisture. [Re: _OttO_]
    #5258767 - 02/03/06 10:49 AM (17 years, 11 months ago)

All the time, I see numerous questions about how long should I soak - WBS - or - this -or- that grain, or various combinations of grains.

The function of soaking any grain, is to allow it to absorb it?s maximum natural capacity of moisture, without germinating the seed, or allowing it to rot.

12 hours works sometimes, 24 hours works, so does 36 hours.

The point of this post is - TIME isn?t all that important.

The amount of moisture absorbed by the grains - IS.

HOW YOU CAN TELL WHEN WBS/GRAINS HAVE ABSORBED MAXIMUM MOISTURE.

As any dry WBS/grain absorbs moisture, it expands in size.

When it STOPS expanding, it has absorbed it?s approximate maximum natural moisture capacity.

Some grains absorb moisture much faster than others, due to the type, and hardness of their hull, as well as the size of individual grains.

Naturally, mixtures of differing WBS/grains in the same soak container, expand at differing rates.

A general rule of thumb is that all dry WBS/grains - as they absorb moisture - expand in size 20 to 30 percent. Then stop, because they are fully hydrated .

WHAT THIS MEANS IS: If you are going to soak WBS/grains to hydrate them.

Fill a container 2/3rds, to ? full of the dry WBS/grain, then add enough water to cover them. Then watch the WBS/grain mixture over time (inspect after 5 or 6 hours).

If you only added enough water to just cover the WBS/grains, you will note - as they expand. The WBS/grains will enlarge, pushing itself up above the previous surface water level in the container.

Add more water, so the WBS/grains remain submerged (exclusive of floaters).

Once the WBS/grain has completely stopped expanding. It has reached its approximate natural moisture retention capacity.

Soaking it longer, does no harm. So long as it doesn?t germinate, begin to badly ferment, or rot.

SO, THERE YOU HAVE IT.

THE ANSWER TO THE OFTEN ASKED PROVERBIAL QUESTION OF HOW LONG TO SOAK WBS/GRAINS IS?????.. NO SET TIME.

SOAK, (AT LEAST)--- UNTIL THE WBS/GRAIN COMPLETLY STOPS EXPANDING (which generally ranges from 12 to 36 hours under normal room temperature conditions).

Experience has taught me this rule of thumb.

By filling a soak container 2/3rds to ? full of dry WBS/grains, then adding water enough to almost fill the container. Once the WBS/grain content has expanded to the point the container is nearly FULL & the content stops expanding any appreciable amount. It is at or very near to being fully hydrated. However, I allow it to soak it a few hours longer, to insure it is.



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OfflineTygerClaw
Stranger
Registered: 12/06/05
Posts: 6
Last seen: 15 years, 3 months
Re: Sudden Realization about moisture. [Re: agar]
    #5258930 - 02/03/06 11:43 AM (17 years, 11 months ago)

Agar, you are awesome ^_^. That has to be the best explaination of soaking there is.

BTW, great avatar as well ^_^


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