Remember gardeners are not so careful as a brewmaster so brewing a malted barley tea because of the possible production of acetic acid is not the best choice . Just grind to a fine powder and sprinkle around the plant and water in adding a fulvic or humic acid product to the water is a good idea .. Growers are only interested in the high amount of enzymes that have been produced by the malting process. You can also use malted corn same process grind, top dress and water in ....
This is really no different than making a sprouted seed tea except malters have the science down for maximum pro-tease production , as gardners we are more interested in all the enzymes that are produced.
The important fact is grinding whole seeds , I am not familier with brewing terminology what is brewers malt ? Dosage for the tea was 1 oz per gallon of water.... You can also add 1 cup per CF in potting soil ... I will give credit to Clackamas Coot of organic cannabis fame.. Use the lightest 2 row MB or 6 row ...
I have used it on all my fruit trees and some you get immediate Growth spurts others the results are more long term, I have not used it on my bananas yet as I have way more than I can use and Im slowly cutting back ... Mj growers claim it reduces time in flower by 10-15 % I would think this would be a big help for those growing in colder climates
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Originally Posted by jtwest
I see this is an old thread but as a former Brewmaster I am very interested and have comment and question.
The idea makes good sense. Malting barley forces it to produce enzymes that it wouldve naturally (and then some) made to break down the Carbohydrates into sugars to feed the new plant. For brewing purposes the process is frozen after the enzymes are made by drying because the enzymes are time/tempurature dependent. After purchase the malted Barley is rehydrated and heated to activate the enzymes to continue breaking down the carbs to sugars but now to feed the yeast to turn into alcohol.
By using Brewers Malt you can make a fantastic product for a new plant. However I knew nothing about hormones or acetic acid being a product.
Question is: 4 hour Tea? Is there a temperature requirement?. By my knowledge MOST of the enzymes are activated and are soon after destroyed at 156ish Farenheit. a few at lower temperatures. Full starch breakdown after an hour. (proven with an Iodine test). Parameters for this particular use would be greatly appreciated!!...I have 30 lbs of malt in the garage right now. I think I will try a few things...Thanks!!
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