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Offlinetrippindad82
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simmer
    #6761483 - 04/08/07 02:42 PM (17 years, 9 months ago)

I have a question about rye. My first grow, I soaked for 36 hours and then simmered for 15 minutes. It ended up way too wet and ruined a grow. My current batch I just soaked and then pc'd without simmering. I lost a number of these jars and am starting a new batch.

What I would like to know is if just soaking is enough or do I really need to simmer? Thanks for the help.


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Trying to explain a journey to someone who has never experienced it is like trying to explain what a zebra looks like to  blind person who has never seen a horse.

^^^The above matter may be a complete fantasy that I concocted out of possible boredom.^^^


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Invisibleusg543
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Registered: 02/11/07
Posts: 5,192
Re: simmer [Re: trippindad82]
    #6761530 - 04/08/07 02:53 PM (17 years, 9 months ago)

you don't need to simmer.

sounds like you just need to dry your grains better.

Quote:

agar said:

Rye/Milo/Millet mix.
36 hour soak, no simmer.
Was well rinsed dry, before the soak.


Rinse with scalding HOT water.
Stirred several times.

After rinsing, let drain about 1.5 hours.
Stirred it every ten minutes, or so.
To bring wetter grains topside, to air dry.


Ready to load.:grin:
Note, no bright moisture sheen.
You can pick up a handful.
And, VERY little sticks to your hand.




http://www.shroomery.org/forums/showflat.php?Cat=0&Board=2&Number=6743522&PHPSESSID=&fpart=1#Post6743522

Edited by usg543 (04/08/07 02:54 PM)

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OfflineTylerDurden22
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Re: simmer [Re: usg543]
    #6761593 - 04/08/07 03:06 PM (17 years, 9 months ago)

I can't argue with anything quoted from Agar, but soaking about 24 hours, and simmering for 45min-an hour worked for me. And I let it drain about 20-30 min. From my understanding there isn't an exact wrong or right way as long as you get the moisture right.

Tyler Durden

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Invisiblegeko
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Registered: 01/15/07 Happy 18th Shroomiversary!
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Re: simmer [Re: TylerDurden22]
    #6761631 - 04/08/07 03:14 PM (17 years, 9 months ago)

Soak 24-36 hours. Boil exactly 10 minutes. On the 10-th minute pour into colander(s) (be careful with the steam!) Then stir every 3-4 minutes in the colander to allow the raising steam to escape and thus dry the grain. When all grain is cold and does not stick to your hand and feels dry to the touch, load in jars and PC for 90-120 minutes. You will be OK is you follow this to the letter.

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InvisibleEntheogenicPeace
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--- [Re: TylerDurden22]
    #6761678 - 04/08/07 03:28 PM (17 years, 9 months ago)

---

Edited by EntheogenicPeace (02/05/15 04:43 PM)

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Invisibleagar
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Re: simmer [Re: trippindad82]
    #6761827 - 04/08/07 04:05 PM (17 years, 9 months ago)

READ THIS:

http://www.shroomery.org/forums/showflat.php/Number/3982155#Post3982155



Rye (alone) is a SOFT grain.

You don't have to soak as long as WBS, that primarily MILO (sorghum).
Milo is a very hard grain, with a hard shell.
So, it takes LONGER than RYE to hydrate.

Some give advice about soaking and/or simmering seed/grain.

WITHOUT consideration of WHAT seed/grain it is.

Soaking rye (alone) is one thing.
Soaking WBS (Milo/millet mix) is another thing.
Soaking millet (alone) is yet another thing.
Soaking a combination of WBS & rye is still another thing.

So, you have to take WHAT you are soaking, into consideration.

A bath towel will soak up moisture quickly.
Rye (alone)is like a bath towel.

A simple test to tell if RYE is right.
Is with your thumbnail.
Soak until you can split a grain of rye in half, EASY.
(with your thumbnail)
if it's SOFT, its soaked LONG ENOUGH.

Milo is like a rock.
It doesn't soak up water FAST.
So, you have to soak it LONGER than rye.

Another factor is the temperature of the water, you soak in.
HOT WATER will cause grain to hydrate faster than cold water.
So, starting with near boiling water, speeds the process.

Soak seed/grain in very cold water, in a cold place.
It takes longer to hydrate.

THERE IS NO, 1 recipe FITS ALL.
It depends on what you are soaking.
It depends on the temperature of the water you soak it in.
It depends on the temperature of the place, where you do it.


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