Thanks, man! Those City Pickers look sweet! Lot’s of people love them and I think they have a larger reservoir than EBs. Stop on by the SIP thread to share your progress sometime, and feel free to ask questions!!
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Those look cool! You usually have to get barley from a feed store. That’s the cheapest place. I get it at a place called ConcentratesNW locally. It’s a bad ass organic grow supply wharehouse. My local feed store has all kinds of good stuff like kelp, alfalfa, mollasses, corn, all kinds of seeds/meals and a bunch of cheap ammendments.
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Go back and tell them you want a pound of “two row”. This is malted barley, meaning it has already been sprouted, then dried in a kiln to preserve the enzymes.
You can get barley seed and sprout it yourself, but the malted barley is what Clackamas Coots suggests.
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Thanks @ReikoX! Do you know if I would still try and sprout it like regular sprouted seed tea or do I use it as is?
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I think fresh is better and cheaper. I don’t think all the enzymes stay preserved. But that’s my opinion. A lot of what I do spawns from Jim. He’s pioneered a lot of great techniques.
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You’d just grind soak and use the malted barley. It’s already been sprouted and dried so it’s basically a dried out sprout.
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Nope, it’s not necessary to sprout, its already been sprouted. I just grind it fresh and top dress with it.
The malting process is very scientific, they are specifically testing for optimal enzymes, particularly amylase. I don’t believe I have the same level of quality control as these malt houses.
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Yea ! the Microbial — got great results.
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You may be correct! I’ve just feel like fresh is better. Maybe mine are malted. When you soak them they start fermenting. That’s why you have to wash them a few times per day or they will die when sprouting. So maybe when mine are done they are malted? Fresh malted. They probably have to dry them for beer, it would be hard to preserve fresh sprouts. Thoughts?
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It all works, I’ve sprouted my own barley seed before. I’ve also sprouted corn and cannabis in the past. I have not observed any difference between fresh sprouted vs top dressing with malted grains. Only difference is the time it takes to sprout them IME.
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They have the two row at the brew store. I cannot get fresh seeds locally. The two row is super cheap so Ill grab some and see how it goes.
I’m using what I have on hand but here’s the plan, I’ll grind up the malted barley and soak it with some BioAg Humic, blend up some of my wife’s aloe plant, add cocconut milk and maybe add some molasses/LAB for more activity? let it sit over night?. Does this sounds like the right track?
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Ok so so when you sprout your barley it is then considered malted. I don’t think there’s any reason to kiln dry. I prefer the cheapest way and like to do things myself as much as possible. I did make a SST with malted barley sprouts and in my opinion fresh malted sprouts were better. Rather than a ferment extract.
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Coots warns against letting this tea sit for longer than 4 hours as it will start fermentation.
Here is how I do it. Take your whole grains (don’t have them mill it at the brew store) and grind about a cup up in a coffee grinder or food processor. Top dress with that, then water it in with Ful Power, aloe, and coconut water (coconut milk is not what you want).
There are many paths to Nirvana. 
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The last pic is what you’re looking for before you blend it up. I love my ninja blender. I also like the vegetable produce bags off Amazon that are netted if you’re worried about plugging up a nozzle watering.
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Yep I go two hours off an old Coots recipe. I think he’s modified it a few times. He has a few contradictions over the years lol And shit did I say coconut milk …. Oops I meant water😁
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This is a good way I found to sprout a bunch if you have a lot of outdoor plants. Soak seeds in a 5 gallon bucket 24 hours, then drill a bunch of holes in the bottom of a different one for drainage. After the 24 hrs rinse really well then wrap in a wet towel. Then try to rinse a few times daily until there’s 1/4 roots growing.
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The autos are cruising along but after this run I have decided I’m not a huge fan of growing autos. I need more control over who flips and when otherwise everyone is just flipping whenever they feel like it and it messes up what I’m trying to do.
The first one to flip was the cookies, it got to a good height and flipped about the right time. The Bearly cheese and strawberry cheese wouldn’t flip and we’re both getting way bigger than I wanted so I hade to switch everyone to 12/12 to get them to flip. Turns out the Bearly cheese was a boy, strange for fem seeds but these things happen. He got chopped and now it’s the two autos and one suga Suga in the flower tent. Since nobody flipped when expected and I had more boys than expected, the plan is a bit of a mess right now. The new plan is to run these autos with the Suga Suga under 12/12 and keep the veg tent open and ready for starting some testers (thanks @Ottafish) that are coming.
The Suga Suga is too small right now for a bud run but I recently traded for some Goji OG pollen so I’m going to try and pull off a mini seed run in the middle of a auto flower bud run! Wish me luck 
Cookies
Strawberry cheese
Suga Suga
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The ICC x Dosido has come down. It was about a week sooner than I would liked but the leaves were getting gnarly and it was a good time to come down. In an attempt at helping with high humidity, this is my first time wet trimming, I’m not a fan and will go back to only dry trim going forward.
She smells of citrus (mostly orange with a bit of lemon), strong chemical/cleaner and when the test bugs were ground up they smelled a bit like gas as well.
We had a heat wave as she came down. The humidity spiked to 90% in the basement so I had to make a new investment for the grow.
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I love Mykos extreme. Used it two years running now.
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