headtreep
Well-Known Member
Another Kick ass post by Cootz!!!! Thanks again CC.
Source: https://www.icmag.com/ic/showthread.php?t=257899&page=76
Well - I guess this is as good a place as any to post this...
I purchased a full bag of diastatic malt which is the version with the highest levels of enzymes in the barley malt arena vs. non-diastatic malt which are the flavored malts. No enzymes but the endosperm is roasted at different temperatures and for different times depending on what they're wanting to achieve. The simple sugars in the endosperm are converted to Maltose which you've probably seen on food labels.
The malt came from a large 'malt house' as they're known as and this one is Great Western Malting which is 80 years old and they have 2 malt houses in the US - Vancouver, Washington & Pocatello, Idaho and 10 regional sales & distribution operations around the country.
They produce malts for the distilling, brewing & food industries (the Maltose deal). They even do an organic line.
I gave 10 lb. bags to 5 people that were interested. They all had been doing the sprouting a seed process and this went far beyond growing MMJ. Plants included tomatoes, peppers, flowering plants, mints, etc. These were all greenhouse set-ups.
The results and comments were all the same as my observations: there was no measurable difference in the results. Having said that I did not ask about MMJ nor did anyone offer any comments so I only have my experience using the powder vs. v2.0 with the same strain from the same mother plant.
I ran diastatic malt on one plant and the SST v2.0 on the other. They looked like that they will be done by tomorrow or perhaps Thursday. The changes were identical in every respect.
I learned that malt houses have to use strict procedures to insure the same results. Imagine the repercussions from a bad batch hitting a national brewer or even in the home brewing circle.
The price that I paid at a brewing store was $75.00 which may or may not be fair. It probably is not. A single pound at the same store was $3.00 so they aren't doing anyone any great deals.
The amount that I used through the entire cycle was 1 tablespoon which is 'close enough' to 1/2 oz. or at least close enough to figure out an application cost. A pound would give you 32 tablespoons making 32 gallons. Even at the single-pound price, your cost is below $.10 per gallon.
So that's buying it at a brew store but there's a better way to get your hand on this malt version - food-service companies. In the sector for bakeries they sell a 10 lb. pack which lists for $19.99 and companies like Sysco, Monarch Foods, Shamrock Foods, Food Services of America and other regional players will either stock it or can get it with a special order. There is also a baking supplier, Bake Mark, which is national so they would always carry this malt. It's pretty standard in the artisan and high-end baking world.
There you go......
CC
__________________
Source: https://www.icmag.com/ic/showthread.php?t=257899&page=76
Well - I guess this is as good a place as any to post this...
I purchased a full bag of diastatic malt which is the version with the highest levels of enzymes in the barley malt arena vs. non-diastatic malt which are the flavored malts. No enzymes but the endosperm is roasted at different temperatures and for different times depending on what they're wanting to achieve. The simple sugars in the endosperm are converted to Maltose which you've probably seen on food labels.
The malt came from a large 'malt house' as they're known as and this one is Great Western Malting which is 80 years old and they have 2 malt houses in the US - Vancouver, Washington & Pocatello, Idaho and 10 regional sales & distribution operations around the country.
They produce malts for the distilling, brewing & food industries (the Maltose deal). They even do an organic line.
I gave 10 lb. bags to 5 people that were interested. They all had been doing the sprouting a seed process and this went far beyond growing MMJ. Plants included tomatoes, peppers, flowering plants, mints, etc. These were all greenhouse set-ups.
The results and comments were all the same as my observations: there was no measurable difference in the results. Having said that I did not ask about MMJ nor did anyone offer any comments so I only have my experience using the powder vs. v2.0 with the same strain from the same mother plant.
I ran diastatic malt on one plant and the SST v2.0 on the other. They looked like that they will be done by tomorrow or perhaps Thursday. The changes were identical in every respect.
I learned that malt houses have to use strict procedures to insure the same results. Imagine the repercussions from a bad batch hitting a national brewer or even in the home brewing circle.
The price that I paid at a brewing store was $75.00 which may or may not be fair. It probably is not. A single pound at the same store was $3.00 so they aren't doing anyone any great deals.
The amount that I used through the entire cycle was 1 tablespoon which is 'close enough' to 1/2 oz. or at least close enough to figure out an application cost. A pound would give you 32 tablespoons making 32 gallons. Even at the single-pound price, your cost is below $.10 per gallon.
So that's buying it at a brew store but there's a better way to get your hand on this malt version - food-service companies. In the sector for bakeries they sell a 10 lb. pack which lists for $19.99 and companies like Sysco, Monarch Foods, Shamrock Foods, Food Services of America and other regional players will either stock it or can get it with a special order. There is also a baking supplier, Bake Mark, which is national so they would always carry this malt. It's pretty standard in the artisan and high-end baking world.
There you go......
CC
__________________
