Malting your own rye
Posted: Wed Nov 15, 2006 3:08 pm
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
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