I'll be interested to see if the sorghum will malt. I am attempting to 2 lbs of hull on buckwheat and 1 lb of hull off. What is the proper terminology for that anyway? Does the term hulled mean hull on or hull off? Is unhulled a word? Cognitive Dissonance this morning.
Keep on malting! Oh yea remember at this stage to keep them moving as much as possible to keep the temperature consistent throughout so the rate of modification is as consistent as possible and don't let them dry out.
I am getting conflicting information about whether hulled buckwheat will sprout or not. I have some raw hulled buckwheat that I plan to attempt a malt with in the next few days. Does anyone know if hulled buckwheat will sprout or not?
Just answered this question for myself. Raw buckwheat w/o the hull will sprout. Naturally hull on buckwheat will as well. I have 2 lbs hull on and 1 lb hull off in the oven right now. My first malting process underway!!! Clearly I have to develop a more efficient method than what I did this time but its nice to see that I can do it successfully. Trying sorghum and millet next.
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Jesse, Home and Gluten Free Brewer
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Just a little update, it's been about 30 hours into germination. I'll keep monitoring this until they are about 3-4 times the size of the grain. I'd say right now some are about 1.5-2 times the size. So maybe 2 more days. Then I'll set them out to dry on a towel and when I have a chance I'll put them in the oven on warm for 2 hours then into the dryer to break off the rootlets. Here's the most recent pic.
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Lucky 13 Brewing Company
Est. 2009
Just a little update, it's been about 30 hours into germination. I'll keep monitoring this until they are about 3-4 times the size of the grain. I'd say right now some are about 1.5-2 times the size. So maybe 2 more days. Then I'll set them out to dry on a towel and when I have a chance I'll put them in the oven on warm for 2 hours then into the dryer to break off the rootlets. Here's the most recent pic.
Just curious why wait until they are 3 to 4 times longer than the grain. My understanding of malting barley is to kiln dry when the sprout is 1/2 to equal the length of the grain?
__________________
Thankx,
Jesse, Home and Gluten Free Brewer
Member, Forsyth Masonic Lodge #707
Member, Winston Salem WortHawgs Brew Club
Lifetime Member, NRA
Lifetime Supporter, Homebrewtalk.com
Just curious why wait until they are 3 to 4 times longer than the grain. My understanding of malting barley is to kiln dry when the sprout is 1/2 to equal the length of the grain?
You're right, I looked back over my notes...they looked much longer this morning so when I get home from work I'll probably get these on their way to drying. Thanks for for pointing that out!!
To dry them I think I'll lay them out on a towel for a day then put them in the oven to dry tomorrow after work.
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Lucky 13 Brewing Company
Est. 2009
You're right, I looked back over my notes...they looked much longer this morning so when I get home from work I'll probably get these on their way to drying. Thanks for for pointing that out!!
To dry them I think I'll lay them out on a towel for a day then put them in the oven to dry tomorrow after work.
I think you fellows are talking about two different things, the acrospire(leaf/stem, green part) is what you want to be 3/4 to full length of the seed for full modification, the chits are the roots and typically will be 3-4 times the length of the seed when the acrospire is the correct length, . . . . . for barley anyway, I have no experience with GF.
Keep on Maltin!
I think you fellows are talking about two different things, the acrospire(leaf/stem, green part) is what you want to be 3/4 to full length of the seed for full modification, the chits are the roots and typically will be 3-4 times the length of the seed when the acrospire is the correct length, . . . . . for barley anyway, I have no experience with GF.
Keep on Maltin!
I took the grain out of the bucket tonight and put it on a towel with a fan blowing on it. Where did you get the mesh screens here?
I need to get my hands on something like that so I can completely dry these in the oven tomorrow. My results are pretty inconsistent, some look great, some look over modified and some didn't do anything at all. I think they needed more room to spread out than what was in the bottom of a bucket. Anyhow, hopefully everything is all good until tomorrow when I can get these into the oven.
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Lucky 13 Brewing Company
Est. 2009
My camera is doing awesome with the grain pics!
Oh yea remember at this stage to keep them moving as much as possible to keep the temperature consistent throughout so the rate of modification is as consistent as possible and don't let them dry out.
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