First time malting

Many like to post about a first successful ferment (or first all grain mash), or first still built/bought or first good run of the still. Tell us about all of these great times here.
Pics are VERY welcome, we drool over pretty copper 8)

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skinny_chef
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First time malting

Post by skinny_chef »

My first time malting.
I'm malting 4kg of home grown rye.
Came home from work to find rootlets today
DSC_3356.JPG
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Demy
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Re: First time malting

Post by Demy »

I malted the rye time ago, it's quite easy to do (similar to barley). I see a not very uniform germination, keep it quite fresh ..Good job in any case, especially if you cultivated it!
dukethebeagle120
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Re: First time malting

Post by dukethebeagle120 »

skinny_chef wrote: Sat Oct 02, 2021 7:00 am My first time malting.
I'm malting 4kg of home grown rye.
Came home from work to find rootlets todayDSC_3356.JPG
Rye is a snap.
Just make sure it don't get to slimy.
I always found the problem was drying.
To get good amounts you drying method has to roll
No matter what grain.
Volume is the problem..
5 lbs at a time is long when you need 100lbs.
I can dry 20 lbs at a time over 2 days.
As far as you picks dont soak again,just keep moist.
Turn twice a day.
When the roots start to tangle i start to dry
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
skinny_chef
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Re: First time malting

Post by skinny_chef »

Found some grains with a pink mould on them. Looks like fusarium head blight after a bit of research.
Thinking about tossing the lot. What do you guys think.
Or just pick these ones out?
DSC_3363-01.jpeg
Jr-dist
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Re: First time malting

Post by Jr-dist »

I found spreading grain out on a trampoline helped for drying. I also had good luck with putting it on my smoker at low heat. It killed it so it made drying easier. Also consider using it green. I did that with corn and it worked great
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shadylane
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Re: First time malting

Post by shadylane »

skinny_chef wrote: Mon Oct 04, 2021 2:55 pm Found some grains with a pink mould on them. Looks like fusarium head blight after a bit of research.
Thinking about tossing the lot. What do you guys think.
Or just pick these ones out?DSC_3363-01.jpeg
If the malt was anything other than rye, I'd just pick out any moldy seeds.
But, I've heard tell that Rye mold can be more hazardous.
Don't know if it's true, but it's something to think about.

Here's a wiki about fusarium head blight
https://en.wikipedia.org/wiki/Fusarium_ear_blight

Here's a pdf that has more info about mold and malting
https://www.uvm.edu/sites/default/files ... GG2019.pdf
The Baker
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Re: First time malting

Post by The Baker »

Look up ergotism.

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skinny_chef
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Re: First time malting

Post by skinny_chef »

I have previously looked up ergot on grains when I was growing the rye. At harvest and before malting there was no signs of ergot. But after soaking I notices some of the grains. But it matches fusarium head blight more than ergot.
I have dried it but won't kiln it
Either was I want to be safe, so it might make it's way to the compost.
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Twisted Brick
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Re: First time malting

Post by Twisted Brick »

I've had success malting rye in 15lb batches as that is the maximum my kiln will hold. Keeping your rye cold (50-64F) during its steeping and aerating cycles helps avoid bacteria. In each 50lb sack of very clean 'organic' rye I routinely find maybe only 5-6 berries that have turned black and may, I suspect, have been infected with ergot. From my reading ergot is dangerous if consumed in sufficient volumes, but these few get chucked anyway.
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