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Malted Barley Explained By Clackamas Coot

Discussion in 'Organic Soil' started by Organikz, Sep 26, 2017.

  1. Jim[Clackamas]: Well exactly, I attended the San Francisco Baking Institute in preparation to open or accurately and not so accurate called Artisan bakeries and what they call lean dough which means just the four elements; yeast, salt, flour and water for baguettes and things. They will also add what is called malt or diastatic malt, and so I would buy that from a bakery supply house and never really understood or really cared much what diastatic meant.

    So one day out of sheer boredom I decided to look it up and then I realized, oh this is just barley malt and diastatic means that means that the enzymes weren't killed like it is, like barley extract is not diastatic, it’s non-diastatic. Doesn't mean it doesn’t have any value, I mean the sugar’s in there and some other things, okay, so then I was with Tim Wilson and I were talking back and forth online, and I asked him about yeast this used commercial yeast for bread baking and which is a single celled fungi, so we add diastatic malt to our bread to enhance the activity of the yeast.

    So I'm thinking well what if we put sprouted barley, at this point I still didn't understand you could just go buy this stuff, you know at a brew store. So I go over to Bob's Red Mill and get organic barley, raw you know and then I - that's all malt means, you let it sprout or germinate really, you don't really you don’t grow a tap root of all.

    And then one day a friend who fancies himself to be beer master said; why don’t you just go buy malted barley at the brew store? They make this stuff? Yeah.

    So I went and bought it and the rest is history I started adding it and other people, the first thing that I saw, besides the increase in resin set, is that we were cutting off several percentage points off the flowering period. One of the advantages that I have probably a lot of people don't, is that I've been growing the same - not strain, the same plant through cuts mother cut, mother cut, for 33 years so that when I test something I can immediately know what is standard and what change there is good or bad right.

    Tad: That's a huge benefit it's essentially your control, your genetic control so…

    Jim: Right, exactly because - so many people like say well, so I want to try, fill in the blank, whatever it is, and this time I'm going to use this seed or cut. Okay, well that's cool but it has nothing to do with research. So immediately I saw that I was finishing 15% faster and then other people who used different methods of determining when it's finished started putting - and I never I never even discussed it because I wasn't sure but then there were just too many people posting that, yeah I mean I'm seeing 15-20% reduction but the main thing that I saw is the increase in the girth and what I would call that tensile strength of the branches. I was having to use far less support in the later stages of flowering from the flowers being so heavy.

    But the resin cell is off the chart and some of the fellas, especially at Instagram that I couldn't believe how much they were adding. I mean I'm really cautious as you know but some of these guys are adding like 5-pounds a week, you know on two hundred gallon pots the outdoor of the Boys of Summer, I said are you sure? I mean it's kind of seems insane I'm out, but now that I've been adding it to my worm bin I can't believe the amount of biology activity with not just the worms but the other organisms that we find in a healthy worm bin, you know the shredders and this and that.

    Unfortunately, because of what happens when you try to bottle, and I've approached a lot of brewers, and first all brewers only care about one enzyme; amylase, that’s it. But in barley we have urease, protease, phosphatase, there’s a total of eight. I post it so many times I almost type it automatically without even reading it. Because I know from bread baking if you use too much malt or diastatic malt as they call it, that all of a sudden you lose your structure and your structure is what? Well it's gluten. What's gluten? Protein.

    Now I learned that it’s the protease, too high level of the protease weakens the structure of the gluten so therefore you're not getting what bakers call the inside of the bread, the outside is called the crumb right, the inside is called the - I'm sorry, the outside is called the crust and the inside they refer to it as the crumb, bakers will talk about, well how's the crumb on that flour, as an example right?

    So if you use too much diastatic malt, the protease is accelerating the breakdown of the gluten, the protein which provides a structure to the bread. Now in our soils that wouldn’t be an issue and what I can attest to is that not one person in my circle - and I don't read too much online because people will mix it with, you know ammonia because somebody told them to do it, and you know that malt didn't work, it burned my plants, oh okay, it wasn't the ammonia right, just it was the barley. But we're seeing incredible acceleration like after you transplant your rooted cuts and just sprinkle maybe like a half a teaspoon of barley on top and just water it in; that alone will accelerate the root growth to get them ready for transplanting faster depending on your system of rooting.

    Tad: Jim can you explain a little bit more about why these, what enzymes do you and why they're important what started what the barley is doing here you think is doing that's making it so beneficial to soils?

    Jim: In part the amylase of course, what'’s amylase though, that's your saliva. Is uber levels of amylase it starts breaking down sugars right? Carbohydrates and the simple sugars, well that's what plants use, and protease, proteins, urease, urea and then phosphatase which since that's a popular discussion especially in that cannabis boards, you know phosphorus, real or imagined, that one should really get them excited because these things - if you, the description used by biologists is that enzymes are catalysts and so chitinase for example, chitinase is important because chitin in itself doesn't really do much in the soil.

    Chitin is a polysaccharide, it's in a acetyl form of a glucosamine, it's what, if you had surgery either external or an oral surgery, they'll seal you up with chitin and here's another instant connection to the - Albert Hofmann the man who isolated several compounds in ALD52 and LSD25 and later - when he was at his Sandoz labs, well at the age of twenty two if you can imagine this he graduates with a Doctorate in Chemistry or Biology, it doesn't matter.


    He was the one who figured out the molecular - not formula, but structure of chitin and it was a big deal in 1922. So he was like this, he was I mean this genius. So he really understood the complexities of these and that's what for example it's grown on rye ergo, a mold and so in our soils they accelerate - the chitin as the bacteria try to deconstruct this polysaccharide it creates chitinase and if chitinase, it gives us the benefits, so that's what deconstructs the shells of insects as an example. There's also topics that, listeners might be interested in this, that chitinase salicylic acid pathway which is one of the several pathways that plants have as a defense system, the SAR, the systemic acquired resistance and there's other there's ethylene salicylic, salicylic acid is a key component in several of the pathways which is why we've also been a big advocate of using quality Aloe Vera materials.

    So when we add the barley to - and I really, strongly, if people are going to do a worm bin please add all the barley you can because it will really accelerate the conversion of manure into vermicompost. And that's another reason to use fulvic acid because Dr. Faust, he has an interesting description of all the fulvic acids, so enzymes are a catalyst and then he wrote that fulvic acid, pure fulvic acid is a catalyst of catalysts and a reason to do according to the directions because his products are professional, don't start high dosing, if you want to see Jurassic Park plants start high dosing with fulvic acid and that’s what you might not be able to flush out either, do you use barley?
     
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  2. I know some want to understand. Some with an open mind. Maybe some with a closed mind locked into current knowledge can view from a different standpoint.

    I just wanted to post this because as you can see he's a bit scattered in projecting the thought making it difficult to explain. If you listen to the whole interview [all three parts] you will notice him beginning to get into his thinking on target nutrients but since it KiS organics interviewing he gets cut off and he understands he would essentially be talking to the guy about why his products aren't needed.
     
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  3. Thanks for this. I've been looking for more information on enzyme teas & why people use malted barley, and was not turning up a lot of good stuff on my google searches. This fills in some missing links
     
    Organikz likes this.
  4. There isn't much research besides what Clackamas has done. I think he is one to listen to. He has investors backing him.
     
  5. It's in the crumb, the crumb.
    Thanks Organikz for the knowledge!
    I want to understand... I want to learn...
    I need to get a journal. Need to be writing all this stuff down. All the drops of information and knowledge are like little diamonds when come across them. I always tell myself it's in my head I will remember... haha. I need a journal to write these diamonds down. :)
     
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  6. I keep notes in a 3 ring binder. Once you go over it 100x you memorize most. The ratios take longest.
     
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  7. This is from the podcast. Pretty interesting stuff
     
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  8. It is. I have only seen nothing short of spectacular results since using MBP weekly. I noticed by plants hit a slump when following the 14 day schedule.

    He struck my interest by hinting that phosphorus is essentially useless in soil without phosphatase. It makes me understand how in nature when fruits aren't picked all the seeds fall right at the base of the plant. The germination of the seeds the following year is what's making available nutrients. As I mentioned the enzymes are released into surrounding soil to help other seeds germinate as well. In turn this is filling the soil with the enzymes discussed. The seed will survive from its own enzymes but in the process are making nutrients available for this season's grow.
     
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  9. Amazing amazing thread, thank you for the info organikz, and Clackamas.
     
    Organikz likes this.
  10. GrowGod

    GrowGod BANNED! Supporter

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    Clakamas coot what a cool freaking name!
     
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  11. All credit goes to the Clackamas, aka lumperdawg, aka underhill aka overdere, aka banned for speaking the truth haha
     
  12. Most of all credit goes to masanobu fakuoka who has solved world hunger and has created the cold fusion of farming understand that laws set by man contradict nature's laws....look at this mandala.
     
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  13. Or jimbo as a lot of us know him,lol,dudes been banned more than you and me put together!
     
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  14. Let me emphasize on what masanobu is trying to say...this defies laws of creation (assimilation of the building blocks of life). It also defies laws of physics even....law of diminishing returns would be a contradiction on Einstein's theory of preservation of matter which states that "matter cannot be created or destroyed".

    Think like this there is an opposite to all laws. Complete contradiction if you will...now law of minimum can be fixed by nature by law of compensation...uhhh plants drop biological denitrification inhibitors through exudates....what does that tell you?

    Neem, as well as mulch, and legumes act as a denitrification inhibitor.
     
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  15. JMcG

    JMcG

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    @Organikz ..Good job on putting this out there!
    As I am easing my way into the deep end of the Organics pool, CC is becoming an obvious favorite. Just about everything he says and does makes a lot of sense to me. I have listened to the interviews on KIS several times now. Sometimes he gets a bit fragmented, but there's a ton of great info there. It's good to get his current take on things too..like mbp...:)
     
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  16. Jim is a simple genius. He sees it in a whole different way than a pure scientist. He's been around the block and back a few times. He has a way of breaking it down into understandable fashion the best way possible.
     
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  17. JMcG

    JMcG

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    Spot on my friend!
     
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  18. wesk

    wesk

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    Well, I don't know clackamas coot, but I like his name and I like his ideas. Too bad he didn't answer my own general interest question about what process puts enzymes from malted barley into compost teas and how do those enzymes once in the soil improve nutrient uptake or nutrient availability. If I had to guess, I'd say that enzymes doing their thing naturally improves nutrient uptake, and, guessing again, that the enzymes move from a place of high concentration (within the malted barley) to a place of lower concentration (in the tea?)?
     
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  19. Yeah theses enzymes occur naturally in basically every seed so as to help it sprout and grow,I imagine over time and with dilution that the amounts and strength become lower.
     
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  20. wesk

    wesk

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    After listening to the podcast the OP referred to (thanks, @Organikz btw), going to sprinkle some of that magic into the vermicompost to see what transpires. Maybe the barley goodness will get even better results on the backside of the worm food line.