Malting rye question
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Malting rye question
It seems to be going well, but there’s a distinct vinegar smell to it 2 days into germinating. Is that normal? I don’t have anything to compare it to, not overwhelming, but it’s there.
I had it covered in a plastic bin and the temp got up to about 18C
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Re: Malting rye question
Well I have never done malting though I hope to one day.
But it occurs to me that malting is usually done with the grain spread in the open.
And at a suitable temperature range, and turned often, say with a shovel or a rake
when you have a big lot.
In a plastic bucket it would not be open to the air especially if the 'cover'
was not permeable to the air. Like muslin or something.
If it was covered with plastic or otherwise sealed I think you could expect trouble.
Geoff
But it occurs to me that malting is usually done with the grain spread in the open.
And at a suitable temperature range, and turned often, say with a shovel or a rake
when you have a big lot.
In a plastic bucket it would not be open to the air especially if the 'cover'
was not permeable to the air. Like muslin or something.
If it was covered with plastic or otherwise sealed I think you could expect trouble.
Geoff
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Re: Malting rye question
On one of my rye malt batches I got a faint vinegar smell and figured it was from bacteria caused by me leaving it out for a short while in warmer temps than I should have. I refrigerate my rye berries starting from initial steep/aeration cycles through full modification to avoid this from happening. This one instance I rinsed it real good and put it back in the fridge. I guess I got it in time because the vinegar smell went away and the malt modified fine.
I know oxygen is important to both the steep and aeration cycles in malting. If your malting temp was cold enough, it could be from covering it in plastic contributed to the vinegar? Just a guess.
I know oxygen is important to both the steep and aeration cycles in malting. If your malting temp was cold enough, it could be from covering it in plastic contributed to the vinegar? Just a guess.
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Re: Malting rye question
If your malt is starting to go bad,its taking to long
2 soaks and four days is plenty
Acrospire at 75 to 100% in length
Btw rye can smell sour.
Dry it.
2 soaks and four days is plenty
Acrospire at 75 to 100% in length
Btw rye can smell sour.
Dry it.
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
Re: Malting rye question
It took me 4 soaks to get it to 45% moisture, acros are coming, but not full length yet. I’ve had it in one of those under-bed bins and I took the lid off which seems to have helped. I’m still building the dryer, so it’ll have to wait a bit!
Thanks for the input guys
Thanks for the input guys
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Re: Malting rye question
Throw it in the freezer till ur readyWindswept wrote: ↑Sat Jan 23, 2021 5:10 am It took me 4 soaks to get it to 45% moisture, acros are coming, but not full length yet. I’ve had it in one of those under-bed bins and I took the lid off which seems to have helped. I’m still building the dryer, so it’ll have to wait a bit!
Thanks for the input guys
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
Re: Malting rye question
What occurs is a development of acetic bacteria which in conditions of humidity and high temperatures ........... I would suggest washing the malt, letting it drain well and keeping it in a cool place. Personally I would say it is a very bad idea to use a closed container for your malt, you will have excessive surface humidity and an increase in temperature as germination proceeds.
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Re: Malting rye question
Thanks for that, Demy. I completely forgot about the heat generated from the grains themselves. From a paper on the role of oxygen during the malting of barley, with the dynamic exchange of oxygen in and carbon dioxide out of germinating grain, in an enclosed vessel carbon dioxide can replace available oxygen rather quickly, essentially suffocating the kernels and affecting development. I would guess this happens with rye as well.Demy wrote: ↑Sat Jan 23, 2021 8:25 am What occurs is a development of acetic bacteria which in conditions of humidity and high temperatures ........... I would suggest washing the malt, letting it drain well and keeping it in a cool place. Personally I would say it is a very bad idea to use a closed container for your malt, you will have excessive surface humidity and an increase in temperature as germination proceeds.
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Re: Malting rye question
I think that’s what I forgot to account for. I was worried about the grain drying out while germinating.
My new “kiln” is ready, so I’ll get drying it all now.
My new “kiln” is ready, so I’ll get drying it all now.
If I didn't learn the hard way, I wouldn't learn at all!
Re: Malting rye question
Exact. I made a small batch of sour malt (to acidify the mash - pH correction) and the prerogative is to seal it in order to favor heat and lactic acid.Twisted Brick wrote: ↑Sat Jan 23, 2021 11:23 amThanks for that, Demy. I completely forgot about the heat generated from the grains themselves. From a paper on the role of oxygen during the malting of barley, with the dynamic exchange of oxygen in and carbon dioxide out of germinating grain, in an enclosed vessel carbon dioxide can replace available oxygen rather quickly, essentially suffocating the kernels and affecting development. I would guess this happens with rye as well.Demy wrote: ↑Sat Jan 23, 2021 8:25 am What occurs is a development of acetic bacteria which in conditions of humidity and high temperatures ........... I would suggest washing the malt, letting it drain well and keeping it in a cool place. Personally I would say it is a very bad idea to use a closed container for your malt, you will have excessive surface humidity and an increase in temperature as germination proceeds.
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Re: Malting rye question
Windswept,
How are you heating your kiln? Depending on the temp you plan to run it, you may need to selectively block the fan in order to maintain your target temps. Have you seen this yet?
https://brewingbeerthehardway.wordpress ... /rye-malt/
Thx.
How are you heating your kiln? Depending on the temp you plan to run it, you may need to selectively block the fan in order to maintain your target temps. Have you seen this yet?
https://brewingbeerthehardway.wordpress ... /rye-malt/
Demy, I don't want to hijack Windswept's thread. Could you possibly PM me on how you control and measure the acidity of your 'sour' malt? Also, if you have done this with other grains (wheat). I really like that idea, especially with rye, which I use to make sourdough bread starters.
Thx.
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
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Re: Malting rye question
I’m ok with hijacking.
The plan is to use 3 60w incandescent light bulbs. No clue if it’ll be enough heat. If not, it’ll be back to the drawing board.
I have an inkbird temp controller for the temp, and was going to use an electric timer to run the fan for 15 mins every hour
The plan is to use 3 60w incandescent light bulbs. No clue if it’ll be enough heat. If not, it’ll be back to the drawing board.
I have an inkbird temp controller for the temp, and was going to use an electric timer to run the fan for 15 mins every hour
If I didn't learn the hard way, I wouldn't learn at all!
Re: Malting rye question
I know well the blog you mentioned, there is also a small article on my malt I think. I have no technological means to measure the "acid strength" of my malt but I have used it in some batches and I believe it is the same (indeed, more acidic) than commercial sour malt. If I remember correctly, in Francois' blog (the one of your link) there is a section on this, I do it in a similar way. If you need more info (as far as I know) I am available. PS: for drying my malt I have built myself a tool with a washing machine drum that is constantly moving while it dries.Twisted Brick wrote: ↑Sat Jan 23, 2021 2:13 pm Windswept,
How are you heating your kiln? Depending on the temp you plan to run it, you may need to selectively block the fan in order to maintain your target temps. Have you seen this yet?
https://brewingbeerthehardway.wordpress ... /rye-malt/
Demy, I don't want to hijack Windswept's thread. Could you possibly PM me on how you control and measure the acidity of your 'sour' malt? Also, if you have done this with other grains (wheat). I really like that idea, especially with rye, which I use to make sourdough bread starters.
Thx.
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Re: Malting rye question
Thanks, Demy. I have some reading to do.
I love the concept of a drum drier and the automatic rootlet removal that comes with drying. My kiln is old school and I still have to clean them the old-fashioned way: manually!
I love the concept of a drum drier and the automatic rootlet removal that comes with drying. My kiln is old school and I still have to clean them the old-fashioned way: manually!
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
- W.C. Fields
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Re: Malting rye question
Yes I understand you, I too used the manual method! After all, any method is good if the goal is achieved. Actually I have little money but good inventiveness, it is also difficult to find pieces to play with. I thought about the washing machine so I started from there, the motor is too fast so I tried to reduce the revolutions with a large pulley made from a bicycle wheel, the induction motor is not easy to adjust the speed (without an inverter). It was a compromise but not happy over the years I have added a wiper motor and transmission .... parts of an old bicycle. A thermostat with ssr and a small stove as a heat source (in the future I have a built-in heat source) .Twisted Brick wrote: ↑Sat Jan 23, 2021 2:58 pm Thanks, Demy. I have some reading to do.
I love the concept of a drum drier and the automatic rootlet removal that comes with drying. My kiln is old school and I still have to clean them the old-fashioned way: manually!
Re: Malting rye question
Loving this. I have an old atv winch motor here I’m planning on using to turn mine. I figure the speed will be just right.
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Re: Malting rye question
A small bbq rotisserie motor.
It turns real slow
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed