What are the facts on Mycotoxins? - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > What are the facts on Mycotoxins?

Thread Tools
Old 02-05-2013, 02:14 PM   #11
Registered User
Dec 2012
Posts: 104
Liked 12 Times on 10 Posts

If you are malting your own grain, than this could be an issue.
Agreed, it is most definately an issue.

Picking out any reddish grains is advisable.
In 25lb sack of grain, I sometimes pick out as much as a 1/4 - 1/3 cup full of red grains. It varies some bags contain less some contain more.

I'm not sure what else they do commercially, but I have heard that they actually will innoculate the grain with lactobacillus as this bacteria has been shown to suppress the growth of other microbes.
Yes, I have thought of adding lactobacillus to the steeping water. Not sure if that would work though.

As the link you provided says, while the roasting will kill the fungus, if there is substantial fungal growth during the malting process, you can get extra mycotoxins produced which could make it into the final product
Precisely. I believe White Labs will do an analysis on your beer (not cheap). Might be worth spending the money on beers made with my own malt just out of curiosity.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
A few facts about beer naristov General Beer Discussion 3 03-22-2012 09:43 PM
Dry hop facts and theories kanzimonson Recipes/Ingredients 1 03-22-2011 05:20 PM
Beer Facts HomelessWook General Beer Discussion 14 12-15-2010 09:48 PM
Some records and Facts Reinheitsgebot General Beer Discussion 4 05-03-2009 01:50 PM
Meaningless Facts El Pistolero General Chit Chat 3 08-30-2005 11:00 PM

Forum Jump