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Invisibleshymanta
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Possible solution to (rye) grain problem
    #6018527 - 09/01/06 01:14 PM (18 years, 4 months ago)

For rye I soak until they are plump, wash the berries and PC for 60 minutes. The I notice a problem however. The berries on the bottom are always bursted and mushy.

The solution I am thinking of, and would like your advice on, is to PC twice for half the time. Or maybe 40 minutes twice.

What do yous guys think?

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InvisibleTien
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Re: Possible solution to (rye) grain problem [Re: shymanta]
    #6018830 - 09/01/06 02:32 PM (18 years, 4 months ago)

I only use rye and have never had the pleasure of running into such a problem...
You are supposed to soak, simmer, wash. The washing removes starch from the simmering process. If you wash your rye after soaking, you are wasting precious time...there simply isnt a need for it.

I think you might be over soaking your berries. What do you mean by "I soak them until they are plump"? You are not supposed to soak rye for any longer then 24 hours. Simmering is the step of the process that should "plump" up the rye.

Edited by Plutonium (09/01/06 02:32 PM)

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OfflineRogerRabbitM
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Re: Possible solution to (rye) grain problem [Re: Tien]
    #6019073 - 09/01/06 03:37 PM (18 years, 4 months ago)

You'll have better luck rinsing the dry grains before the soak. Do a couple of rinses and the grain dust will wash off easily. Then soak for 24 hours, boil for ten minutes, and you're ready to go after they drain/steam the moisture off the outside of the kernels.

I recommend PC'ing quart jars of grain for 90 minutes.
RR


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Invisibleshymanta
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Re: Possible solution to (rye) grain problem [Re: Tien]
    #6019386 - 09/01/06 04:56 PM (18 years, 4 months ago)

I am following the advice from Agar given on this thread...
http://www.shroomery.org/forums/showflat.php/Number/3982155#Post3982155

Quote:

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




Along with advice that its easier to get the moisture content right with soaking than simmering. Being that you can easily over-do it with simmering.

I'm just trying to figure out how to stop the bottom half inch of rye from turning to mush in the PC.

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Invisibleshymanta
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Re: Possible solution to (rye) grain problem [Re: RogerRabbit]
    #6019425 - 09/01/06 05:06 PM (18 years, 4 months ago)

I rinse them a couple of times during the soak. Once at the beginning and when I notice the water is brown to get rid of germinated endospores. I don't cook them in any way (except in the PC).

The grain look great except for that bottom 1/2 inch. Truthfully, you can't really tell once they are shaken. But I've had jars that will be fully colonized except for spots that were mushy. It took twice as long to get those spot, too.

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InvisibleTien
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Re: Possible solution to (rye) grain problem [Re: shymanta]
    #6019593 - 09/01/06 05:45 PM (18 years, 4 months ago)

Well...
The only LOGICAL cause for your problem is that your grain has too much moisture!...it's too soft!...thus, the bottom half inch is crushed by the rest of the grain. Rye is a pretty hard grain, and I have never had it turn into mush.

After I rinse my rye, I put it into a colander and the colander on top of a towel. I let the rye sit like that for about 40 mins so that all the water drains on to the towel. Only then do I load it into jars and cook.

Quote:

Along with advice that its easier to get the moisture content right with soaking than simmering. Being that you can easily over-do it with simmering.




I can argue that one...
24 hour soak + about a 40 minute simmer will give you almost a perfect moisture level. (of course, rye from different sources will have a different absorption rate, and some other properties will vary,etc)
but point being...if you simmer the rye until the first couple of berries start to "explode"...you have reached THE moisture level.

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