Shit man, I would say if it what you have, then use it. I’m pretty sure you get alot of enzymes and hormones with the sprouted grains. I read the teanscript for a Clackamas coot podcast, and I found some interesting info about rye.
Now there is one little caveat, rye has slightly higher levels of phosphorus so that should become really popular here with a certain sector of gardeners that obsess about phosphorus. So if phosphorous is your big thing then go for the rye.
Apparently you will get a phosphorus boost also, along with the other enzymes. I used malted barley in my soil, but apparently any of those malted grains are close. Sprouting them, same thing. Sprouts some of that grain, grind it into a tea, and get to growing buddy!
I attached the podcast if you have time, it is really interesting.
Thanks! Yeah it’s one of the bigger trunks iv seen but it’s holding up a lot weight. It’s gonna get bigger lol. I’ll post some final pics in a few days before they flower. They are stretching like crazy!! I haven’t tried the rye tea yet man. I’m thinking maybe it’'s o early for it but again Im not sure with this organics being new to me but I love it!
Iv been pondering barley SST and was wondering if a six row barley would outperform 2-row ? Six Row has more enzyme capacity to convert over higher percentages of adjuncts and carbs than 2 row does when it comes to converting starches … what would it do in soil?
Ot of them are used as transition teas, so it should be about right on the timing. You may end up with 9’ plants at this point bro, impressive. I would find some molasses for when they are in flower. It helps feed the microbes, and adds some other nutrients.
Clackamas coot says to use whatever type of malted grain is the cheapest. It could make a small difference. Have you looked for any info on that tiny?
Edit: I think he talks about that in the above podcast.
Iv heard the podcast before I can’t recall him saying anything with differences of 2 vs 6 but being a former home brewer 6 row is used more in domestic type beers because their is actually more crap in American lagers and is more difficult to make than say a brown ale or porter for instance They use more rice which is higher in starch and off flavors are easily detected in light beers … I just might give it another listen… why not I’m on vacation! Lol
I actually read the script. It’s faster for me. There is alot of good stuff in it anyhow. I learn something every time I get into anything that has to do with Clackamas coot
He does mention diastatic of malt products With 6 row being higher in amylase there therefore I guess one can assume it has more enzyme power than 2 row . All base malts are of the 2 row variety whereas specialty malts are made from the 6 row variety . So would nine be able to tell the difference in soil ? Visually I doubt it ,lab analysis might be able to tell Though. Who wants to talk beer? Lol
There are other enzymes involved though, right? We probably need to find out what the tradeoff is there also. They are all beneficial. In our case I believe.
I’m not gonna totally buSt in on the convo. Here but I listened to what that guy had to say and got about half way through it. I’m gonna complete it soon and listen to them two a couple more times before I come up with my own assessment. Yeah @badger I’m soaking 20 pounds of rye for a transition of phosphorus. I plan on drying it out after the rye germinate and then make a tea outta it. I with I had malted barley but can only use what I got for now. I started a worm bin and man just so much one can do at a time. Organics is definitely something that can keep you busy…
@Badger I pinched that top 2 hours ago. It will form a knot in a couple days and grow up again so pinch it again then it will stay down and grow a nice top up
Just wondering how f ya have tried germinating it you have raw barley right? I’d think that might be a hard thing to do on a home level … just for reference I used like 1/2 cup per 10 gallons of water or is the rye malted already?
