Malting your own rye

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Uncle Remus
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Malting your own rye

Post by Uncle Remus »

I know there have been threads on this, and also have read the parent site. I still haven't found a real clear answer other than some saying you shouldn't malt your own rye or oats because of bacterial infections.

I tried soaking a handfull of rye grain just to see if it was maltable. In about 3 days it has rootlets the length of the grain. So I was considering malting enough for a mash.

Has anyone here ever malted, fermented, distilled and drank their own rye?

How would you know if it was infected? smell?

Thanks.
UR
Give a man a fish and he will eat for a day. Teach a man to fish and he will sit in a boat all day and drink beer.
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