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Offlinemadman
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Registered: 10/28/01
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Last seen: 14 years, 7 months
Malted Wheat Success
    #619898 - 04/26/02 11:24 PM (14 years, 7 months ago)

Once in a while someone asks about using malted grains and no one seems to have tried it so I decided to give it a go since I have access to free brewers malt.
I decided to use white wheat, it was that or barley. I pre cooked for an hour and then autoclaved fo an hour at 18 psi. As a side note I used those plastic lids you get at the grocery store for canning jars and they held up fine. I did four quarts with polyfill and injected each with 4 cc's of b+. It took about five days to see real growth but then they really took off. I cased them tonight. The only downside is that when the malted grains are cooked they open and the remains of the internal sprout pops out. I have read about exploded kernals being bad and thats what the malted wheat loked like but it wasnt a problem. Also cost is an issue as malted grains are much more expensive. So next Ill try the barley and see how it does.
No big news just though I'd share.
MADMAN


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"You may see me tonight with an illegal smile, it dont cost very much but it lasts a long while." John Prine FSR for spores


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OfflineTheShroomHermit
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Re: Malted Wheat Success [Re: madman]
    #619904 - 04/26/02 11:28 PM (14 years, 7 months ago)

sure, they're expensive... but when an internet hook happens to have free access to these ... things that have seemed inpossible become possible.


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OfflineTheShroomHermit
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Re: Malted Wheat Success [Re: madman]
    #619907 - 04/26/02 11:29 PM (14 years, 7 months ago)

hint hint nudge nudge wink wink jab jab punch punch maul maul etc.


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Offlinesylo
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Re: Malted Wheat Success [Re: madman]
    #621066 - 04/28/02 06:00 AM (14 years, 7 months ago)

Malt is nothing but sprouted grain so you can make your own malt from nearly any grain by soaking the grain in water and keeping it moist and well aerated until it begins to sprout. I once had some jars of wheat plus water ready to sterilize but I did not have a chance PC them until a week later. By then the wheat had sprouted and was a tangle of roots and leaves so I prepared a fresh batch of grain and sterilized and inoculated both batches. The sprouted grain did better than the unsprouted.
The problem with exploded kernals is, if you have a bacterial contam, the grain can liquify and spread the contam to the whole batch. Unexploded kernals are better able to contain a contam.


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Offlinemadman
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Re: Malted Wheat Success [Re: sylo]
    #621259 - 04/28/02 01:21 PM (14 years, 7 months ago)

Your right about malt being simply sprouted grains but brewers malt is different in that it is sprouted under carefully controled conditions and then dried at aprox 200 degees F and then the exposed sprout is removed. I would actually think that ordinary home sprouted gain would be better because the moisture content should be just right and it would be fresher but you have to deal with the sprout as a possible source of contam ala the exploded kernel although I dont really see it as a problem. Brewers malt is handy because all the work of sprouting has been done for you so you dont have to plan ahead as much. Sprouting any grain signifigantly increases the nutrent value so youd think they would work better if the nutrients created are what mushrooms utilize. Just think if you had a cow fed on malted grains the dung would be absolutely primo! Spent grain from most breweries does go to farms so that would be a good source of dung.


--------------------
"You may see me tonight with an illegal smile, it dont cost very much but it lasts a long while." John Prine FSR for spores


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Mushrooms, Mycology and Psychedelics >> Advanced Mycology

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