Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Growing malted barley
Reply
 
LinkBack Thread Tools
Old 06-22-2012, 02:51 AM   #1
corkybstewart
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
corkybstewart's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Carlsbad, NM
Posts: 1,080
Liked 164 Times on 120 Posts
Likes Given: 132

Default Growing malted barley

A friend gave me a bucket of grain that he had not labeled and had no idea what it was. After it sat a couple of years in my garage I mixed it with bird seed and fed it to the birds(my birds (NM birds don't like malted barley). Barley sprouted under the bird feeder so I did a quick experiment. At the edge of my garden I planted a short row of Weyermann's Pilsner malt using about a cup. Some of it sprouted so I'll have a very small barley crop this year.
What puzzles me is that the malting process requires the malt to germinate so how can it germinate again? Or does the malting process at large maltsters just allow a certain percentage of kernels to not germinate.
Obviously Weyermann makes great malt so it doesn't affect beer quality but it makes me wonder.

__________________
corkybstewart is offline
 
Reply With Quote Quick reply to this message
Old 06-22-2012, 02:58 AM   #2
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,490
Liked 250 Times on 219 Posts
Likes Given: 62

Default

My guess is that the germination process is just halted during malting and that the seed is capable of continuing the germination process under the right conditions, just a guess though.

__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Hefeweizen, Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Old 06-22-2012, 03:26 PM   #3
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
pjj2ba's Avatar
Recipes 
 
Join Date: Jul 2006
Location: State College, Pennsylvania
Posts: 3,427
Liked 195 Times on 161 Posts
Likes Given: 22

Default

The only way you would get some malt to germinate would be if some of it failed to germinate during the malting process. Pretty much, once a seed starts to germinate, there is no going back. If you dry it (especially) in an oven, it is dead, an ex-seed.

__________________
On Tap: Ger. Pils, OKZ (std Amer. lager), CZ Pils, Maibock,
Kegged and Aging/Lagering:CAP, CAP II, Wheat lager, Imperial Pilsner, Ger. Pils, OKZ (std Amer. lager), OKZ II (for base malt comparison), light beer - yes, light beer, Belgian IPA, IPA,
Secondary:
Primary: Pale Ale
Brewing soon: Saison
Recently kicked : ( IPA, Bock, Saison,
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition
pjj2ba is offline
 
Reply With Quote Quick reply to this message
Old 06-23-2012, 05:40 PM   #4
corkybstewart
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
corkybstewart's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Carlsbad, NM
Posts: 1,080
Liked 164 Times on 120 Posts
Likes Given: 132

Default

Quote:
Originally Posted by pjj2ba View Post
The only way you would get some malt to germinate would be if some of it failed to germinate during the malting process. Pretty much, once a seed starts to germinate, there is no going back. If you dry it (especially) in an oven, it is dead, an ex-seed.
That was my thought also, but I'm a geologist not a biologist. So my question is still what percentage of the barley we brew with is actually not malted.
__________________
corkybstewart is offline
 
Reply With Quote Quick reply to this message
Old 06-23-2012, 05:47 PM   #5
TimT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Victoria, BC
Posts: 136
Liked 8 Times on 7 Posts
Likes Given: 5

Default

Quote:
Originally Posted by corkybstewart View Post
That was my thought also, but I'm a geologist not a biologist. So my question is still what percentage of the barley we brew with is actually not malted.
A very tiny amount. One of the requirements for selling malting barley is it has to have a very high germination rate, in mid to high 90s.
__________________
TimT is offline
 
Reply With Quote Quick reply to this message
Old 04-27-2014, 05:34 PM   #6
Brewer Gerard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Kilkenny, Ireland, Ireland
Posts: 156
Liked 4 Times on 4 Posts
Likes Given: 2

Default

I wanted some maris otter to grow at home so i planted some malted grains and guess what.



Was quite skeptical but i got 10 plants from a few hundred seeds (very approx). Who would've thought

__________________
Brewer Gerard is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Malted apfelwein? thrstyunderwater General Beer Discussion 3 02-29-2012 11:33 AM
Malted Barley Shortage Begin2Brew General Beer Discussion 1 03-08-2011 02:22 PM
blue moon - do they use flaked or malted white wheat ekjohns General Beer Discussion 2 05-20-2010 02:18 PM
What makes a Barley wine.........well a Barley wine instead of a strong beer kkocher13 General Beer Discussion 5 01-08-2010 05:06 AM
Spent Malted Grain Disposal Question Henryinoregon General Beer Discussion 37 11-15-2007 07:52 PM



Newest Threads

LATEST SPONSOR DEALS