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Invisibleethnoeste
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Was This Rye Over-Simmered?
    #6230415 - 10/31/06 10:26 AM (17 years, 4 months ago)

This simmer broke out into a boil at one point, and I notice some of the grains popped while others are showing growth.

Is the rye in these images okay to continue with, or is it shot?

Thanks!









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OfflinePrimate
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Re: Was This Rye Over-Simmered? [Re: ethnoeste]
    #6230443 - 10/31/06 10:35 AM (17 years, 4 months ago)

they would probably colonize OK...probably. If you have more grain I'd make a new batch tho. that's an awful lot of burst rye. Those starches all over slow colonization and may invite contams later.

-Prim


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OfflinePr0_X
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Re: Was This Rye Over-Simmered? [Re: Primate]
    #6230680 - 10/31/06 11:22 AM (17 years, 4 months ago)

Looks good to me, just pick out what you can of the burst kernels, everything will be fine once they're pc'd.


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OfflineTweexican
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Re: Was This Rye Over-Simmered? [Re: Pr0_X]
    #6230907 - 10/31/06 12:28 PM (17 years, 4 months ago)

ethnoeste,

What you're looking for is anything under a 50% burst kernel rate.

That looks fine. And even burst kernels do not guarantee the rye will contam. I have had an almost 60% burst rate and got one of the best yields ever.

Keep it.


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OfflineOatman2000
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Re: Was This Rye Over-Simmered? [Re: Tweexican]
    #6230935 - 10/31/06 12:34 PM (17 years, 4 months ago)

how sticky are they?


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OfflineCryogenicz
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Re: Was This Rye Over-Simmered? [Re: Oatman2000]
    #6230986 - 10/31/06 12:45 PM (17 years, 4 months ago)

The main problem with bursted kernels is when they stick to the side walls of the jars. If they are not sticking, no big deal.

That looks fine to use.

-Graham


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Invisibleethnoeste
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Re: Was This Rye Over-Simmered? [Re: ethnoeste]
    #6231817 - 10/31/06 03:45 PM (17 years, 4 months ago)

Great feedback, thanks to you all.

I appreciate the details. Having your feedback helps supplement the Teks.

The burst rate was definately under 50%, and they are not sticky at all.

This is an image after innoc.






I shook my jar as that's what Magash does in the Tek.

I've got loose grains / no clumps or sticking the the sides of the glass.

So now...the Waiting Game...

Thx.


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Edited by ethnoeste (10/31/06 03:52 PM)

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OfflineOatman2000
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Re: Was This Rye Over-Simmered? [Re: ethnoeste]
    #6231999 - 10/31/06 04:27 PM (17 years, 4 months ago)

eeeeh.... may be a bit on the slimy side


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OfflineTweexican
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Re: Was This Rye Over-Simmered? [Re: Oatman2000]
    #6232117 - 10/31/06 05:05 PM (17 years, 4 months ago)

Yeah, it does look a little wet there.

Next time after simmering, make sure you do not rinse the grain. Also, make sure to mix it around while its still hot. Doing this allows for excess moisture to come off of the grain.

If you do this, you should be able to avoid excess water.

I think you'll be alright with that, just make sure to shake those jars to keep the water from pooling.


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OfflineCryogenicz
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Re: Was This Rye Over-Simmered? [Re: Tweexican]
    #6232614 - 10/31/06 07:11 PM (17 years, 4 months ago)

That looks fine, That extra water will evaporate and absorb into the grain.

your fine.


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OfflineRogerRabbitM
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Re: Was This Rye Over-Simmered? [Re: Cryogenicz]
    #6233253 - 10/31/06 10:12 PM (17 years, 4 months ago)

A 50% burst kernel rate is NOT ok. Period. Released starches are bad for colonization, bad for shaking because they cause clumping, and burst kerels are bad for spawning to bulk where they easily get infected during mixing with manure or straw and contaminate at that time.

There should be zero burst kernels. Allow yourself a bit of fudge room there, but if you soak the grains for 24 hours, you can bring it to a rapid boil without bursting any kernels. The key is in the soak, as it hydrates the grains slowly, while softening the kernels so they don't burst. Be sure to begin the soak after rinsing the grains well, with hot tap water.

If I ever saw even a 10% burst rate, I'd do it over.
RR


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InvisibleBlutjager
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Re: Was This Rye Over-Simmered? [Re: RogerRabbit]
    #6233349 - 10/31/06 10:37 PM (17 years, 4 months ago)

I use a 24 hr or longer soak and then simmer for a half hr or forty minutes and I don't usually have hardly any burst kernels at all with rye

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Invisibleethnoeste
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Re: Was This Rye Over-Simmered? [Re: RogerRabbit]
    #6246518 - 11/04/06 09:57 AM (17 years, 4 months ago)

Rabbit: Once you bring it up to the rapid boil (rather than simmer), how long do you yourself boil for before starting to pop grains?

Seems like much less than 1 hour.  Do you go for like 5 minutes?  ((This could be a rhetorical question, btw, since I'll be watching the grains when I test boil)) :laugh:

My jar looks a lot less watery now, and it's looking like grains did in fact suck up moisture when compared to four days ago.

At 4 days, I'm seeing some growth, and that's positive.  Though this is my first Rye jar, which means all these benchmarks are being defined with my setup for the first time.

Thanks all for sharing your experiences...





Edited by ethnoeste (11/04/06 09:59 AM)

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