Preventing Mold Growth During Malting
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- Bootlegger
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Preventing Mold Growth During Malting
Don't see a malting section in the forums so I assume this is the appropriate section!
I'm making a rice and blue corn whiskey. And instead of malting the corn I'm malting the rice.
I know the DP of rice is super low (think it maxes out around 50°L in best case scenario) but I'm doing it for flavor and then adding enzymes to the mash to convert at ~150°F.
Anyway, my method of germination is using those metal trays stacked with holes in the inner one like most folks do at home for corn.
In the more moist bottom parts I'm getting some cobweb mold. I've added a tiny bit of bleach to the rinse/spray water (per dnderhead's suggestion in another thread), I've been spraying less, and I've been turning more and letting it dry out more.
It's helped the mold from forming too much but still smells like the cobweb mold. Furthermore the dryness kinda kills some of the germination or at least is slowing it down a lot.
Any suggestions on what else could help? I think dnderhead said k meta could help but IDK if that's better than bleach in the water.
I'm making a rice and blue corn whiskey. And instead of malting the corn I'm malting the rice.
I know the DP of rice is super low (think it maxes out around 50°L in best case scenario) but I'm doing it for flavor and then adding enzymes to the mash to convert at ~150°F.
Anyway, my method of germination is using those metal trays stacked with holes in the inner one like most folks do at home for corn.
In the more moist bottom parts I'm getting some cobweb mold. I've added a tiny bit of bleach to the rinse/spray water (per dnderhead's suggestion in another thread), I've been spraying less, and I've been turning more and letting it dry out more.
It's helped the mold from forming too much but still smells like the cobweb mold. Furthermore the dryness kinda kills some of the germination or at least is slowing it down a lot.
Any suggestions on what else could help? I think dnderhead said k meta could help but IDK if that's better than bleach in the water.
-El Cubanazo
¡Viva Cuba Libre!
¡Viva Cuba Libre!
- Fiddleford
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Re: Preventing Mold Growth During Malting
Your sprouting period is to warm and you need to turn it every now and then
You wanna sit between 10 C and 20 C in the middle is perfect
Put a dark damp piece of fabric over it and re dampen it when it feels dry
You wanna sit between 10 C and 20 C in the middle is perfect
Put a dark damp piece of fabric over it and re dampen it when it feels dry
- Fiddleford
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Re: Preventing Mold Growth During Malting
You don't want any part of your malting tray to be more moist then the other also
If the bottom is moist stir it if it is moist on the bottom next time you stir it you need to drain your grain better
Go ahead and use additives if other member's say its safe but I don't think it is something one needs
For keeping mold at bay that is
If the bottom is moist stir it if it is moist on the bottom next time you stir it you need to drain your grain better
Go ahead and use additives if other member's say its safe but I don't think it is something one needs
For keeping mold at bay that is
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- Bootlegger
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Re: Preventing Mold Growth During Malting
Yeah I've been stirring several times a day. Now that you mention it might be a good idea to place something between the two trays for space for drainage!
-El Cubanazo
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- Fiddleford
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Re: Preventing Mold Growth During Malting
What is your whole process?
From when you first soak it till you take it out of the tray
From when you first soak it till you take it out of the tray
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- Bootlegger
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Re: Preventing Mold Growth During Malting
Soak for 24hrs, drain tray, stir a lot and spray with water occasionally, after 7 days of germination dry out with a fan.Fiddleford wrote:What is your whole process?
Since it's on my countertop I keep it in the second tray but if I put mason lids under the inner tray should help with drainage as you were saying.
-El Cubanazo
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- Fiddleford
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Re: Preventing Mold Growth During Malting
You might get better success giving the grain air rests so all is it can sprout properly
For barley I do a 5 hour soak and a 3 hour air rest and cycle that till it starts chitting, corn takes a little longer
I haven't done rice but the grains need to breath O2 like we do in order is sprout properly, healthy and strong
A long malting period isn't bad it can mean you get more enzymes which in your case can be useful for when you decide to try roasting you get more flavor in your finished product
Yes you can rush it, try and sprout warm but it can lack in quality. Though in some cases that is desired
Someone alot more experienced in malting should chime in soon
I put up a couple people's notes on this thread
Shady put a few others up somewhere to Happy searching
For barley I do a 5 hour soak and a 3 hour air rest and cycle that till it starts chitting, corn takes a little longer
I haven't done rice but the grains need to breath O2 like we do in order is sprout properly, healthy and strong
A long malting period isn't bad it can mean you get more enzymes which in your case can be useful for when you decide to try roasting you get more flavor in your finished product
Yes you can rush it, try and sprout warm but it can lack in quality. Though in some cases that is desired
Someone alot more experienced in malting should chime in soon
I put up a couple people's notes on this thread
Shady put a few others up somewhere to Happy searching
Re: Preventing Mold Growth During Malting
I don't anything about malting rice.
You might want to copy your original post and start a new thread.
That would attract members who have successfully done it.
I've successfully malted both wheat and barley. I've also screwed some up along with failures malting corn.
I have conjured up some REAL funk by having water just barely over room temp.
I now use cold tap water so that the small bit of chlorine will help stave off infection.
Everyone has a little bit different method and if it's successful, well that's the one to use.
Here is member Scarecrow's video on Malting Wheat
Scarecrow malts for 12 hours. Last week I drowned/ruined a batch of corn by soaking it overnight 4 times so malting is definitely somewhere between an art and a science.
Keep us posted.
You might want to copy your original post and start a new thread.
That would attract members who have successfully done it.
I've successfully malted both wheat and barley. I've also screwed some up along with failures malting corn.
I have conjured up some REAL funk by having water just barely over room temp.
I now use cold tap water so that the small bit of chlorine will help stave off infection.
Everyone has a little bit different method and if it's successful, well that's the one to use.
Here is member Scarecrow's video on Malting Wheat
Scarecrow malts for 12 hours. Last week I drowned/ruined a batch of corn by soaking it overnight 4 times so malting is definitely somewhere between an art and a science.
Keep us posted.
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- Bootlegger
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- Joined: Thu Jun 29, 2017 12:11 pm
Re: Preventing Mold Growth During Malting
I'm not sure what chitting means is that when the grain starts to sprout? I'll try soaking and air resting instead of just a 24hr soak then!Fiddleford wrote:For barley I do a 5 hour soak and a 3 hour air rest and cycle that till it starts chitting, corn takes a little longer.
A long malting period isn't bad it can mean you get more enzymes which in your case can be useful for when you decide to try roasting you get more flavor in your finished product
And yeah I'm actually planning on roasting 1/4 or even 1/3 of the rice in the mashbill which is why I'm shooting for a week of germination!
I'll keep looking around and try the alternating soak and air like you said!
-El Cubanazo
¡Viva Cuba Libre!
¡Viva Cuba Libre!
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- Bootlegger
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Re: Preventing Mold Growth During Malting
Fiddle, I actually have a paper that's a study on malting and DP of rice for gluten free beer (one of the perks to my fiance being a PhD).
Could upload it or send it over of you're interested. It was the paper that made me decide 7 days cause the DP increases drastically compared to 5.
Could upload it or send it over of you're interested. It was the paper that made me decide 7 days cause the DP increases drastically compared to 5.
-El Cubanazo
¡Viva Cuba Libre!
¡Viva Cuba Libre!
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Re: Preventing Mold Growth During Malting
Folks overthink malting
And cooler is better
No more then 8 hours soak
I malt 10-15 pounds to a shot in a meal bag
To aggitate grab the bag and shake hardcore
Wheat and rye 3 Days 1 soak
Barley 4 Days 2 soaks
Corn 6-7 days 2 soaks
The easiest way i Found is a bag
Wet and shake then hang the bag Up
8 hours latér repeat.
I may Do a video on how i Do it
And cooler is better
No more then 8 hours soak
I malt 10-15 pounds to a shot in a meal bag
To aggitate grab the bag and shake hardcore
Wheat and rye 3 Days 1 soak
Barley 4 Days 2 soaks
Corn 6-7 days 2 soaks
The easiest way i Found is a bag
Wet and shake then hang the bag Up
8 hours latér repeat.
I may Do a video on how i Do it
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
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- Bootlegger
- Posts: 110
- Joined: Thu Jun 29, 2017 12:11 pm
Re: Preventing Mold Growth During Malting
Thanks y'all. With better drainage and cooler air flow I'm already seeing and smelling much less mold. Practically none!
-El Cubanazo
¡Viva Cuba Libre!
¡Viva Cuba Libre!
Re: Preventing Mold Growth During Malting
Cool weather temperatures are best. Overnight soak with some hydrogen peroxide, then real good drainage works. Keep it damp and covered, not wet. Spritz with a water and peroxide mix once in awhile and stir the grains a little. Dry in the sun and then kiln.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Re: Preventing Mold Growth During Malting
Hiw much peroxide do I use in my water spray bottle?
Re: Preventing Mold Growth During Malting
I add 0.5 ml StarSan & 0.5 oz household peroxide to a quart sized spray bottle filled with water.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”