Malting Corn!

[kiwi Bruce]

Try it, baths are the best place to smoke potry to relax.

I don't have a medical maryjane card ... and I wouldn't dream of doing something illegal like a soak in a tube with a pipe, or... OH I don't know MAKING HOOCH

[shadylane]

.....Going to do a second run soon , and going to try to smoke it, to dry and toast it a bit?
( maybe ) lol

Don't forget gently "stewed malt"
Or maybe making some "crystal malt"

[J Dot]

Hello Shadylane,
I’ve reviewed crystal malt in the past , but stewed malt?
That is new on me.

I will definately look into it.

I hope you all have been good, and life has been kind!

I finished my jalapeño-rye ( ran twice )
My copper kings whiskey
And tonight I’ll run the copper kings sour mash
( and rerun the copper kings whiskey above )
Running both boilers!

So getting back on top of things!

Mangos, star fruit, and leechees are ripe now here, trying to locate
A local that will let me harvest a couple 5 gal buckets full!
For some brandy!

Anyhow have a great day you guys!
J Dot
And REMEMBER:
( here’s looking at you! )

[shadylane]

I’ve reviewed crystal malt in the past , but stewed malt?
That is new on me.

Heat the green malt to mashing temps in a moist enviroment
So the conversion takes place inside the grain.

[zapata]

Really? That's a thing? I woulda thought there be a problem without distributing starch and enzymes in liquid where they can find each other.

It immediately begs the question if you can dry stewed malt? You'd have a self contained grind and "just add water" mash/wort.

[shadylane]

Let me correct that
So SOME of the conversion takes place inside the grain

[J Dot]

Thanks Shadylane,
I understand now. And not far off from ( Zapata )
I’m kinda at a loss, as the purpose, if I’m making a mash
With grain ( let’s say corn ) and instead of using sugar and yeast,
I place in my malt ( like above, only milled to a meal like consistency )
And use it in my mash or wash, bringing the mash temp to 150F and keeping
it there for one hour.
( aren’t I doing the same thing? ) without the extra step? ( of drying it again ? )
( guess I need to hit them BOOKS! )

I’m definately not scared to try it!
And interested in the results, for sure!

I LOVE this hobby, every time I complete a task,
2 or more new ones appear! Lol
I really cannot see it ever getting old or stale, with such an
Unlimited number of possibilities ( in all fields )
Tired, well this might get you! But bored, NAH!!!!!!

Anyhow
Hands are completely full at the moment , but
I’m going to do one or both of them, and as usual
Pics along the way! ( I need a week to catch up )

Not to PRY,
But you guys/gals have anything fun or interesting going?
Or in the plan book? ( near future? ) ( if you wanna share! )

I really, really, REALLY!
Wanna tackle an all fruit mash brandy!
( trying to harvest something fresh picked and local! )
Just TOO bad really, because if this were NOT THE WAY IT IS,
I’d Just barter a jar of my finest, for a couple buckets full!
But I’d rather not make my last phone call from jail!
Not yet anyhow!
Maybe if I make it to the final 2, but don’t want to check out on my first challenge!

J Dot

Thanks guys! Always a joy to talk to you all!
Always gives me a smile! A+

[J Dot]

Ok
I’ve been reading up, ( crystal /caramel malt )
And now understand a bit more
( boils down to a SWEETER, and more ( flavor adjustability )
In the malt done this way, barley mostly did not see anything on corn.

As for the ( STEWED MALT ) dead silence!
So must surf these boards, as it is not know or talked about on the web!
At least on my iPhone anyway!

This is done with green malt , from what I gather , and for beers mostly!
To sweeten and enhance flavor profile! Very interesting stuff!

Some of the very dark stuff, I’m surprised the enzymes are still active! Wow!

Thanks guys,
It’s a lot to take in , but cool, and appreciated!

Just wish I’d picked brains before it was too late!
Had a treasure trove in front of me and wasted it!
Hopefully I’ll make them Proud, and they looking down with a smile!

J Dot

[J Dot]

Hello again
Do any of you mess with SPEED AGING?

Just wondering,
I do it often,
My process
1) place oak cubes ( Hungarian usually ) in the jar about 8-10 per pint.
2) heat up jar on stove to about 110F almost too hot to touch, give her a shake
3) place in bowl of cool water ( give her a shake )
4) in the freezer ( until ice forms on outside of jar ) yep, give her a shake
5) into bowl of cool water ( shake )
6) back to stove again, and repeat 4-5 times
7) strain cubes out
store for a couple months

Pics:
( the first pic is untouched, the 2 times around, and then 4 times around! )

J Dot

[J Dot]

Hey guys/gals,
I wanted to add to my malt post,
I’ve spent the last week finishing everything ( I overwhelmed
Myself with )!

I recommend you to NOT overwhelm yourself, keep it within reason,
It is a good way to wear yourself out, burn yourself out, hurt yourself,
Forget steps, and upmost can cause ( home/family ) issues! ( for those of you raising kids )
Just don’t do it! Trust me on this!

Ok
( disclaimer aside ) and yes, I experienced all the above this week! Unfortunately!
Lesson learned!

I busted out the malt I made ( earlier this post )
And wondered “ what flavor profile are they? And how to tell?
( my teeth are weak, and have broken teeth on uncooked grains of rice, in the past )
But I decided to TASTE THEM! Why not?
So first
I TRIED to taste ( 1 each WHITE, & YELLOW ) kernels ( untouched ) no go, could not crack them
But I did get taste ( and tasted as expected ( like an un-popped popcorn seed )

Next I tasted a couple of each malt kernels
Wow,
Pretty soft ( not mushy, but chewable ) fantastic toasted taste, and a nice sweet quality
Did not notice much difference between the 2 color kernels ( or it is just too close a taste )
However I did toast them all together at the same time, so profile is probably the same ! DOH!
Should have left 1 pan in a bit longer ( just to reference the difference )
But YUMMY!

Cannot wait to run my all grain batch, with this malt. Yeeeee haaaaaw!

Ok
Heads up you guys:

I ordered a 15lb bag of ( CALICO/RAINBOW ) popcorn seed from AMAZON! ( because I’m silly and why not? It’s pretty )
So, not sure how long to arrive, but if ANY of you would like to malt some corn
With me, this time, order or buy some kernels now! As I’m going to run another post
A DAY BY DAY, walkthrough, we can all do together, if you want?
I’ll give you 5-7 days to get supplies, before we start!
I’ll add it to this post!

You’ll need

2lbs popcorn kernels ( organic preferably ) but any will work as long as it is ONLY kernels!
( no salt, oil, anything non gmo, etc. ) 2lbs is a reference, you can do more, I’ll be doing 2 lbs.

A bowl ( to soak seeds in )
A pan ( Pyrex casserole dish or similar ) to sprout in ( must be able to hold your corn )
An cookie sheet ( big enough to hold your malt in a THIN layer ( drying and toasting )
A spaghetti strainer ( to de stem and de root )
Finally ( a jar, vacuume sealer, something sealable to keep your malt in )

We will need warm temps to malt in ( 70-80 degrees is good )
I used a bathroom ( guest ) window open as it is 90’s here, and ac vent off
If you are in a cold climate, you might need a space heater or halogen light,
Something to maintain some heat in the room.

Also I dry and toast in my oven, you can follow or use oak fire, smoker whatever!
Feel free to put you own twist on it!
I just think this is something everyone should learn and try at least once!
Corn is hard, if you can do it, then you can malt anything you want!

Feel free to comment!

J Dot
Take care and stay safe!

[J Dot]

Here is the original video,
I fixed the issue I was having. Please enjoy
( again sorry for the song was a joke to my brother ( who HATES IT )
But pestered me for the video link! It was a payback! Lol

https://youtu.be/tHKtEBN2dKI

Enjoy
J Dot
{:0)

[J Dot]

Hello Everyone,
While I’m waiting on my corn,

I’ll tell of another journey I’m on!
Flavoring! OH FLAVORING! What a nightmare!

So
My nephew BRAGS about a party that boasted KIWI flavored
Moonshine! Clear but weird green tint, but taste was to dye for!
( he claims ) lol.

He has begged me make some!
The problem:
A) what did IT taste like?
B) how to recreate it?

So if any of you have read my stuff, I’ve not had luck with fruits!
So I ordered some ( Natural KIWI FLAVORING ) ! ( see pic below )
I did not know the correct blend, so I placed 5 drops a day, I’m at 60,
But just taste ( well FAKE ) I even tried adding a sugar syrup, just made it worse!
So I gave up on the flavorings!

So yesterday in the market, I found some really ripe ( kiwi’s 3 large for 1$ ),
Bag of sweet black cherries, I also located a very seeet old lady who let me pick 3 large figs from her tree!
So I tried a different approach!
See 2nd pic below:

I had some straight corn shine ( small amount ) so I sliced up the fruit ( peeled the figs and kiwis, seeded
And steamed the cherries, then quartered them )
Filled the jars with fruit, covered them with 120% corn shine!
Will leave then sit ( shaking occasionally ) , and possibly strain, or not?
Not sure yet?
But I’m hoping the kiwi is good, for my nephew!
Please feel free to comment or question!

Take care,
J Dot
( hope you like the dye joke above! Muhahahaaaaa! )

[J Dot]

Hello Friends,
I got my seed today! Has any of you ordered from
( Mulberry Lane Farms )?

This mix has mainly 4 colors ( Yellow, White, purple, & red )
I also ordered some different ( more colorful ) kernels as well ( glass gem corn ! )

Take care
J Dot

( I figure we would start Friday if that is cool? ) let me know?

Pics:

[Manc]

Hi J Dot

Regarding your kiwi shine I was thinking have you seen the strawberry panty dropper recipe perhaps you could do something like that I've done it a couple of times with various fruits and the kids tend to like it a bit like alco-pops. I find the longer you can leave it the better it gets. Been following your malting and it all looks good I've subscribed love to try when I get time

All the best
Lee

[J Dot]

Hi J Dot

Regarding your kiwi shine I was thinking have you seen the strawberry panty dropper recipe perhaps you could do something like that I've done it a couple of times with various fruits and the kids tend to like it a bit like alco-pops. I find the longer you can leave it the better it gets. Been following your malting and it all looks good I've subscribed love to try when I get time

All the best
Lee

Hello Lee,
Thanks for the reply and kind words! Wow!

I just read over the post ( you described above )
I read it before but quickly, I read it twice this time ,
Brilliant! Theoretically this can be done with almost any fruit!
( that produces juice ) I think I’ll give her a try! Makes sense, as to salvage as much
Juice ( and flavor ) from the fruit before you strain! Ok, I’ll go for it!
( only wish I made a bit more than 20oz jar. I figured I’d get a half pint strained!

But I did ( PACK IT ) with fruit, 3 lg kiwis! Lol

And ( big ) difference, I’ve been storing mine in the dark?
Hope I’ve not messed up? They all look great ( although ) I’ve not opened any since
I made them. ( only one I’m not sure about is the fig? ) flavorful but not juicy!

I appreciate your time, and subscribing ( wow! )
I would love you to try out malting with us, or on your own!
A+


I ( honestly ) thought it would require more of my time than it did!
Most are so technical about what they do ( but remember ) the old timers
Had none of the tech’s or machines, avail. To us now, nor the science behind
It all! All trial and error, and they DID IT, was it perfect? Who knows? Did they mess up ?
Sure!
In the end , you don’t need any HIGH DOLLAR equipment, or fancy lab devices,
Or a computer, these are LUXURIES, there to make our lives easier, but at a price!
I would rather learn the basics, then move onto the fancy stuff as time or money permits!
For now ,
Pizza boxes, fans, spaghetti strainers, and elbow grease!
We will be just fine! Lol

Take care, stay safe
J Dot
{:0)

[J Dot]

Here is the new corn I ordered, but not received yet!
( borrowed ) the pic from seller! ( hope you don’t mind! )
J Dot
{:0)

( I’ve not researched, any of these new style corn kernels,
To see what their nutrient , sugar, etc values are, or if it is
Even good to malt?, going blind on this one, so I will be ALSO
Running 2 lbs of either white or yellow, ( as a precaution ) if this
Multi-colored corn does not sprout, I can still follow with you!
Take care! ( they are organic, non gmo, grown in the states, from last harvest! )
So keeping fingers crossed!

[J Dot]

Hello
And Good day!
While we wait, I wanted to share some things!

I took a few hours last night, researching, and came across 2,
That really stood out above the rest!

I was trying to find out the nutritional facts about the different corn
I ordered, and ended finding a gold mine of info!
I did not realize there are SOOOOOO many different corn species, varieties,
Sizes, and some you wonder WTH? Is that corn?

I even found a place that sells seeds of the RAREST , and most hard to find varieties!
For those who might want to try a hand at farming!

Also learned that corn at its peak ripeness, the kernels are high in sugar content ( yellow/white ) mostly
As the corn matures and dries, the sugar converts to starch. Then we come along and convert it back!
Go figure! Lol
( leads to the thought, why not just ferment fresh corn? And forget the conversion all together?
( just a thought! ) I’m sure it can be , and has been done!

Anyhow
I found both these places intriguing, and full of info! Not just corn, ANY of the rarest seeds in the world!
( I just researched corn )

Ok:
1) A place called Bakers Creek ( rareseeds.com )
( to buy seeds, but also loaded with INFO, on each variety, from nutrition, to
Growing, to making tortillas!

2) Specialty Produce APP
( encyclopedia of info on all kinds of vegetables from native to ones you
Never heard of ) I found this really useful!
( they also have a website )

Just wanted to share, if anyone was interested!
The app is free.

Getting excited about Friday!
Take care, Stay safe!
J Dot
{:0)

[J Dot]

Happy 4Th,

Take care, BE SAFE!


Cheers!
J Dot

I’ll be enjoying this:

[J Dot]

Hello
Well the big day is upon us!
Tomorrow, but if any of you need more time let me know, if not
I’ll roll with the plan!

Here is my thoughts:
I’ll write up a walkthrough with pics, each step with what we will need,
To doing the step!
Then
I’ll post a short video, in real time what I did, so we are on the same track,
Or if any of you are using a translator from English to ?????.
This way you can just watch the video and follow along, also this will help with
( time zone restrictions ) I might be malting while some are sleeping? Depending on
Where on earth they are! Lol
( this way you can work at your own pace on your own time )

I’m excited,
I won’t lie!
Plus the weekend follows, so added bonus!
I over did it a bit in the 4th festivities, for us in the states,
Topped with Tim Smith shine, and I got into my sour mash whiskey
( which was a HUGE hit ) but I could not take credit , BUMMER ( lol )
although I made it,
It was ( Copper Kings Whiskey mix and yeast ) thank you ( Coper Kings! )
Really is a QUALITY blend, then with backseat addded, WOW!
Speed aged, and BRILLIANT!

I hope you are all well, and life has been kind!
See you tomorrow, about this time,
And please pm me or reply if you need a bit more time for supplies!
I’d be happy to wait a bit longer!
I’m NEVER in a rush! Life is to short!

( just take a short video outside, then play it back,
BUT LISTEN CLOSELY,
You’ll be amazed at how many things you MISS, in those few seconds! )
Stop and smell the roses. As they say! Just make time for yourselves,
You’re WORTH IT!

See you tomorrow!
J Dot
{:0)

[Cu29er]

.

Once you get a successful batch of malt you can go direct without any of that drying.
Look up green malting and Corona-type mills used in making limed cornmeal (wet) for tortillas.

Drying allows storage, transport, and milling in conventional grinders of the sprouted malt. If you don't need any of that you can go direct from malting into sugar conversion and fermenting. Some of your malt can convert unmalted grain too, around 1/3 malt to 2/3rds raw grain or adjust ratios if your malting process shows less performance.

Using green malt cuts out a huge period open to infection risk spoiling your work.

.

[J Dot]

.

Once you get a successful batch of malt you can go direct without any of that drying.
Look up green malting and Corona-type mills used in making limed cornmeal (wet) for tortillas.

Drying allows storage, transport, and milling in conventional grinders of the sprouted malt. If you don't need any of that you can go direct from malting into sugar conversion and fermenting. Some of your malt can convert unmalted grain too, around 1/3 malt to 2/3rds raw grain or adjust ratios if your malting process shows less performance.

Using green malt cuts out a huge period open to infection risk spoiling your work.

.

Thank you
( Cu29er ),
Valuable info! And appreciated!
The better understanding we have, the easier it will be!
Only bummer I see, would be the ( Toasting ) portion, for desired
Flavor profile ( beer making ) but I found the toasted taste quite pleasing!
I’m running a batch with my last malt ( 100% yellow )
Fresh milled 5lbs yellow whole corn, 2lbs malt, 5 lbs sugar, 5 gallons water.
No yeast , wanted to run only corn, but since I’m experimenting with malt,
This was my choice of options , however, It smells AWESOME! But still a few days to work off, yet!

So many malting options,
To suit your style, this is great!
And the knowledge shared here, is staggering!
You all, NEVER cease to amaze me! A+ and THANK YOU!
Thank you ALL!

I’m at work, but after , we will begin our malt!
I hope you are excited, I can’t wait!

Have a great day!
Stay safe!
J Dot
{:0)
( and will definately read all you mentioned above!, thanks again! )

[J Dot]

Ok,
The time has come!
Wooo hooo!

Ok,
We will need:
1) your corn ( 2 lbs or whatever you decide )
2) a large bowl ( lg enough to hold your corn, with an inch or 2
Of water above it ( remember the corn will SWELL UP as it absorbs
The water ))!
3) distilled water ( or your water choice ) can use tap if need be.


This is Step #1 ( soaking the corn )

Take your bowl, place your corn ( kernels ) in the bowl,
And cover with water ( an inch or 2 ) to allow for swelling ,
Then I just take my hand and stir the kernels around ( sinking the floaters,
And assuring all the kernels are wet, no trapped air bubbles )
That is IT!
Now place somewhere out of the way, you can place a hand towel or paper plate over it
To keep debris out.
This will need to sit untouched for ( 16 hours )! ( at least ) if you go over a bit, no biggie!
But keep it under 18 hours if possible as I know you are still safe in this window!
See you in 16 hours ( or so? ) lol

( HINT: if some of you are having trouble weighing 2 lbs out or don’t have a scale:
This weight is just an idea, not critical, you can make whatever you feel comfortable
With,
However, if you have a QUART size mason jar, this full of kernels, is very close to 2 lbs!
And easy to measure, just fill it up! )

Ok, that was not too bad!
Pics and video ( link ) below:
See you all soon!
And ( Good Luck ! )
J Dot

Video: https://youtu.be/53f1gaHkvXA


Pics

[shadylane]

….This is Step #1 ( soaking the corn )

Take your bowl, place your corn ( kernels ) in the bowl,

This will need to sit untouched for ( 16 hours )! ( at least ) if you go over a bit, no biggie!

Great post J Dot
Be carefull not to soak the grain too long

[J Dot]

Thanks ( Shadylane ),
Good advice,

Ok
Been 16 hours, so into STEP 2:

You’ll need:

1) Your soaked corn
2) a strainer
3) a bowl or Pyrex dish ( something to malt in )
4) a hand towel to cover it up

Ok
First we will strain most of the water out of our corn,
Then place kernels into your malting pan, Spread them out to
An even layer, then cover with your towel, and place aside, until we are
Ready to stir.
( stirring will be around 6 times a day ) I just stir whenever I get a minute,
Sometimes more than 6 , and sometimes less, but try for 6! ( throughout each day )
When you get up in the morning
4 times during the day
Then when you go to bed at night!
You’ll want the temps to be high 70’s- mid 80’s F. In the room, for best results.

I’ll post a video of stirring in a bit!

J Dot
Pics and video below:

Video:
https://youtu.be/2RUu6Ww3DIc

Pictures:

[J Dot]

Hello again,
Here is part 3,
( stirring the malt )

What we are going to do, is bring the malt from the bottom
Of the bowl, to the top, and the top to the bottom.
This will allow excessive heat to disperse, and allow the corn
To be moistened evenly!

I use my hands, starting at one end of the pan, I gently get my fingers
To the bottom of the pan, and flip a section at a time, until the whole
Pan has been stirred, and no dry kernels!

Then cover and sit again!

( HINT: a trick I discovered, as you FLIP the malting kernels, and you make your way
Through the pan, your hands should become a tiny bit ( slimy ) if they are dry and not slimy,
Wet your hands and flip or stir some more, adding water ( tiny bit at a time ) until your hands
are slightly slimy ( causing you to rinse them after you are done ) this is good
( the kernels should NEVER BE WET, only moist with no standing water in pan bottom!
We are only trying to NOT let the kernels dry out!

Do this 6 times a day ( or close to it ) for the next few days, you will start seeing results tomorrow!
I’ll keep you posted! As mine comes along!

J Dot

Video:
https://youtu.be/KD53ozplz0o

Pictures:

[J Dot]

Hello,
Well I’ve just turned mine for the 3rd time today,
And am starting to see a couple sprouts, just starting,
But this is good, you should really start seeing some action,
Throughout today and then next couple days. You’ll also notice
The HEAT, will start increasing as the corn kernels start to grow,
The more roots and stems the more heat, keep this in mind while you
Stir the kernels, if you feel it is really warm, just turn a couple extra
Times, or keep turning until it feels it has cooled enough before you
Cover it again!

I’m keeping it covered the whole time, only uncovering to turn and moisten
The kernels.

Also as the roots and shutes, form, the kernels will want to GRAB the towel,
Just gently pull or brush them loose from the towel as you remove it slowly!
This is normal, and can be a pain ( when you lift the towel and 30 or so are attatched! )
Lol
But it is a good thing!

I will keep checking in, we will continue the process, until the
SHUTES ( not roots ) are 3/4 to full length of the original kernels!
Although the ROOTS , may be an inch or so long, this does not matter!
Only the SHUTES are important!

I will post some pics below, of how mine is doing, and the difference in
The ROOTS, and the SHUTES!

We still have a couple days to go, but wanted you to know what you are
Looking for!

J Dot

Pics:
( top 3 pics are our malt we started, and what it looks like now )
( bottom pic is a kernel that is nearly ready to dry and toast )

[J Dot]

Ok y’all
Keep at it, gently stirring your malt, you cannot over stir,
So no worries! I hope all of you are starting to see results,
As this is where it gets exciting! If not hang in there, depending
On the temp you might take longer, as it is HOT here, mine takes off!
I just leave the window cracked open, and it is high 70’s maybe even 80f
In there, cools a bit at night.

Wanted to share the new corn kernels I got in,
These to grow, as I’m building a small garden in the back yard soon!
These few strains really amaze me!

As you know I malted CALICO or RAINBOW corn kernels!
This corn is beautiful , and chalk full of colors, and is a close
match to multi colored corn ( yellow/white ). In most ways.

But here are a few others I got in:

First picture is GLASS GEM CORN, from TNT SEEDS,
This is gorgeous corn, tons of colors, on each ear, but usually
Very small ears.

Second picture is KALEIDOSCOPE CORN, very close to glass gem,
With unlimited number of colors on each ear!

Third picture is SANTA DOMINGO HARD FLINT, beautiful
Burgundy red, this was a freebie with my order, as they thought
I might enjoy it as well, with high color variants in the kernels.

Last picture is the place I ordered from , which gave me the freebie!
Lol! Just in case anyone wanted to check it out!

J Dot

The pics

[J Dot]

Hey y’all
Hope you are having a great day!
And you are keeping at it, turning, and spritzing ( wetting )
The corn and all is well!

You should be seeing some results now, I know I am.

Here are my recent pics of my malt right now.

J Dot

Pics:

[J Dot]

I also wanted to add,
As your malt gets going, and those roots and shutes, start
Getting longer, the heat will increase a LOT, as you’ll start
to see today, and here out, this is normal, although we will
Need to be more agressive with our turn schedule.

You can either:
( turn a bit more paying attention to the heat, turning as needed )
Or
( lower the temp in the room a bit )
And lastly
( use a larger pan, and thin out layer )
( careful as not to go too thin to dry out the corn unexpectedly )

This is ONLY if you are getting excessive heat, if it is just above room temp
Warm or in this range, you don’t want really warm or hot )
I’ve noticed this more when running larger quantities of malt,where it is thicker
In the pan, never had An issue with 2 lbs.

Just be aware, as we continue.

As always , if any of you have a question or are stuck, I don’t consider myself
An expert, but would be more than happy to help, if I can!

For now we will just keep plugging along, turning, and moistening!
Remember we want moist grain, NOT WET GRAIN.

After another day or 2 , we should be ready to start drying it!

I will touch base on this a bit more as we get closer to that point.
As we have a few decisions to make.

1) do we just mash in using the green malt?
2) do we toast?
3) do we store it?
4) or try something different all together? ( stewed or crystal malt )
5) do we de root or not? ( some recipes call for roots as well as malt corn )

These are items you might want to think about now, before we arrive with no plan!
Lol
Or we can do what I did the first time around. ( store really ). But we can play with toasting a bit!

I’ve been trying to find as much info as I can on each item above, as so I can steer you correctly,
As we approach each threshold. Some of you may want to try a different approach than others?
I’d like to offer the options to you, as we move forward!

If any of you have any tips or tricks, or unforeseen input, please feel free to post or PM Me,
Or if you have an off the wall idea you’d like ( me ) to try? Never know?
I love the input, thanks!

Ok
Keep stirring,
You’ll be ok!
I’ll post back tomorrow, with where we are!
Have a great evening!
J Dot
{:0)

[J Dot]

Hello again, everyone,

I wanted to share a silly story!
That happened to me tonight, as some of you know,
I have several Palm trees in my yard, as I talk about them some,
They love my backset ( spent wash or mash ), as well as used grain,
Although, they received 3 failed malt attempts! I place around the base
of the trees, anyhow,
Tonight as I was taking out the trash, I realized,
DARN!
I NEED to weed eat around my trees,
My lovely wife says ( LOOK CLOSER PAL! )
OMG
It’s CORN, I have corn stalks growing in the center of my triple palm
How ODD?
But sure as life, there they are! Wow! They seem happy!


J Dot

( just when you thought you seen it all! )
Enjoy the pics: ( lol )