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RogerRabbit said:
My rye tek:
Measure out your organic rye berries from a health food store, one cup for each quart jar you intend to make. Place them in a large pot. Rinse the heck out of them. Fill the pot with hot tap water, shake and swirl it around and pour it out. Do this three or four times until the water you pour out is clear. You'll be able to see when you have nice clean water to pour off instead of water filled with chaff and dirt.

You want to now cover the rye berries with three times as much hot tap water as you have rye. Use half coffee and half plain water. In other words, if you have two inches of rye in the bottom of your pan, you should have six inches of water/coffee above that, for a total of 8 inches.  Add approximately a 1/4 teaspoon of gypsum per cup of rye. Stir these into the water/grain well. For my large kettle with ten cups of rye and two to three gallons of water, or (coffee/water)I add a tablespoon of gypsum and mix in. Cover and leave this to sit for 6-24 hours.

Stir well and set the pot on the stove. Bring to a boil. Boil for ten minutes, then, WHILE BOILING, drain the contents through a very large colander. (spaghetti strainer) If you're making a large batch, you may need more than one colander. Tip the colander side to side to get the rye to drain as much of the water as you can. Then, shake the colander in order to 'toss' the grain. This will cause a lot of steam to rise from your rye. Great. Do this a time or two, then let it sit for five minutes, then repeat. When all the moisture that will drip or evaporate from your rye has already done so, load your jars. The rye should look and feel dry to the touch when you load the jars. All the moisture you need is inside the grain.

Fill jars no more than 2/3 full if they are to receive grain to grain transfers, or no more than 3/4 full if they are to be inoculated by spore syringe or agar wedge. Use a lid with a synthetic filter disk, polyfill, tyvek or similar. Cover with foil and PC the jars for at least 90 minutes at 15lbs. I use 120 minutes. When the jars are cool, they're ready to inoculate.

This is the procedure that's demonstrated on my DVD.
RR

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No0dLeMicE said:
yeah, or maybe he's the band?

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RogerRabbit said:
and the ten minutes I explained how to use coffee without screwing up the grow


RR

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MYSTIQUE said:
Think of what it would cost to take a class in all this. Plus we got the teacher right here with this video to bug (Ask questions) lol We should have to pay extra to get his video with all the info we bug him about after lol.

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myndreach said:
:-) I hear you. It's a bit pricey for sure, for 2 DVDs...considering the almost $10 shipping also...even after the $10 discount it comes to like $47 or so.

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AbyssWP said:
RogerRabbit, I have a question from this rye tek, when you say

"Bring to a boil. Boil for ten minutes, then, WHILE BOILING, drain the contents through a very large colander. (spaghetti strainer) If you're making a large batch, you may need more than one colander. Tip the colander side to side to get the rye to drain as much of the water as you can. Then, shake the colander in order to 'toss' the grain. This will cause a lot of steam to rise from your rye. Great. Do this a time or two, then let it sit for five minutes, then repeat."

You say "Do this a time or two, then let it sit for five minutes, then repeat."

Does that mean boil and drain a time or two, or tip the colander side to side and shake a time or two? And when you say repeat, repeat what?

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javtfs said:
get the video and get rid of these questions.

You boil for 10 min and then you leave it in the colander until no steam comes out of this . You have to repeat shaking a bit the colander in order to let the steam get out of the grains.

Good luck

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