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Offlinewocka
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Barley absorbing water
    #7873176 - 01/13/08 12:21 PM (16 years, 19 days ago)

I was trying out barley as a inoculation grain, i was going to prepare it like rye berrys or WBS.

i noticed earlier that it seems to be expanding and is soaking up the water that i was using to germinate the endospores in so i can pressure cook them off.

since the grains are absorbing water and growing like a sponge, does that mean i still have to simmer to add water or they already have enough water content when they absorb it


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Offlinewocka
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Re: Barley absorbing water [Re: wocka]
    #7873853 - 01/13/08 03:28 PM (16 years, 19 days ago)

the grain are getter softer and more water logged, i geuss im going to try and inoculate them. anyone ever run into this


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OfflineRogerRabbitM
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Re: Barley absorbing water [Re: wocka]
    #7874131 - 01/13/08 04:20 PM (16 years, 19 days ago)

Boiling won't add much water to the grains after a 24 hour soak. In fact, I always follow up the soak with a boil just so the grains will be hot when I drain them. This way, they both drain and steam, leaving them dry on the outside. When the surface of the grains are dry, load jars and pressure cook.
RR


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Offlinewocka
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Re: Barley absorbing water [Re: RogerRabbit]
    #7874679 - 01/13/08 06:15 PM (16 years, 19 days ago)

after boiling and letting the grains steam dry, they will have enough moisture to inoculate?

u almost contradict urself saying boiling wont add much water but ur just doing it to get them dry.. is there any pros or cons to not steam drying as apposed to letting them drain after a good soak


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OfflineNibin
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Re: Barley absorbing water [Re: wocka]
    #7874870 - 01/13/08 06:50 PM (16 years, 19 days ago)

One thing is hydrated, where they suck up water to the inside of the grain and another is dry, where the outside of the grain is not wet.

He soaks for 24 h to let water get inside the grain, then boils because as you heat the grain up all the excess water on the surface of the kernels will evaporate off as steam. If he just used a sieve he would have to let the grains drip for ages.


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Offlinewocka
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Re: Barley absorbing water [Re: Nibin]
    #7875204 - 01/13/08 07:45 PM (16 years, 19 days ago)

ok, say i follow that, im still sure i need to sterilize them with a pc or boil them or something, im going to try a lobster cooker with a divider between the water and jars.. so like the steam will sterilize it while i boil for about an hour


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OfflineNibin
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Re: Barley absorbing water [Re: wocka]
    #7875747 - 01/13/08 09:06 PM (16 years, 19 days ago)

You will need to pressure cook them.

How RogerRabbit prepares Rye:

Quote:

My rye tek. I haven't posted this here in awhile.

Measure out your organic rye berries from a health food store, 1 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 water as you have rye. Use half coffee(or less) 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 one tablespoon of gypsum to the water and stir well. Leave this to sit for 12 to 24 hours.

After the soak, add water to nearly fill the kettle up, but leave room at the top for it to boil. 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. 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. 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. When the jars are cool, they're ready to inoculate.




I know you are using barley, but just so you can see an example of a simple tek.


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Edited by Nibin (01/13/08 09:07 PM)


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