Makes me incredibly thirsty for some quality Japanese Mugicha.
Could Kelp extracts be a waste of money?
- Thread starter legallyflying
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So are all grains. Why do you think we eat them?Hell yeah!!!!! It's loaded with "vitamins, hormones, and carbs"! lmfao!!!!!!!
Some people...
edit: A sprinkle of rolled oatmeal is a great fungal food and surface for them to attach and extend their hyphae, in an aerated compost tea.
doc111
Well-Known Member
I realize this, but plants do not eat "vitamins, hormones, and carbs"......they make them.
doc111
Well-Known Member
I've never had it.....and I was just recently in Japan! lol! I do love Sake though! Mmmmmmm!!!!!
By living symbiotically with the soil organisms who recycle nutrients from the above listed substances.I realize this, but plants do not eat "vitamins, hormones, and carbs"......they make them.
Oh wait, every now and then clouds mix up a few nutrients in their rain and fertilize the forests.
homebrewer
Well-Known Member
Do you know what roast barley is? It's black and brittle, tastes like bitter charcoal and it's used in stouts and porters to achieve the chocolate/roast/coffee notes. It also needs steeped in the 150* range for 30 minutes for any enzymatic activity. Anyone using this in a tea clearly has some reading to do.
doc111
Well-Known Member
From roasted barley????? Really? I've been growing for going on 20 years now and I have NEVER heard of anyone using roasted barley for growing ANYTHING! I'm sure it does have some NPK and some micronutes when broken down but how much? People use all kinds of shit for growing and I'm not saying he's wrong or anything like it. If he believes roasted barley or battery acid is making his buds better than who am I to judge? I wasn't the only member who reacted this way ya know?
cannawizard
Well-Known Member
**i use barley malt for sugar(s)... i think this is what the dude meant... 
Roasted barley tea is a caffeine-free, roasted-grain-based tisane made from barley, which is popular in Japanese, Chinese, and Korean cuisine. It is also used as a caffeine-free coffee substitute in American cuisine. Barley water is a popular traditional soft drink in Britain.
Roasted barley tea is called mugicha (麦茶?) in Japanese, dàmàichá (大麦茶 or màichá (麦茶 or 麥茶 in Mandarin Chinese, and boricha (보리차 in Korean. While the tea is generally regarded as a cooling summer beverage in Japan, it is served year-round, hot in winter and cold in summer, in Korea. Originally, roasted barley seeds were stewed in hot water (this is still the method generally used in Korea), but tea bags containing ground barley became more popular during the early 1980s; this is now the norm in Japan. It can be found from many different distributors in vending machines all over Japan.
In Korea, roasted unhulled barley is used to prepare the tea. Often the barley is combined with oksusu cha (roasted corn infusion), as the corn's sweetness offsets the slightly bitter flavor of the barley. A similar drink, made from roasted brown rice, is called hyeonmi cha (tisane) or genmaicha (with green tea added).
Roasted barley tea, sold in ground form and sometimes combined with chicory or other ingredients, is also sold as a coffee substitute.[1]
[edit] Research
Roasted barley tea was found to inhibit bacterial colonization and adhesion, specifically to the major cause of tooth decay and implicated in cardiovascular diseases, Streptococcus mutans biofilms.[2] It also lowers blood viscosity, proportional to the level of alkylpyrazine in the tea. [3]
Roasted barley tea is a caffeine-free, roasted-grain-based tisane made from barley, which is popular in Japanese, Chinese, and Korean cuisine. It is also used as a caffeine-free coffee substitute in American cuisine. Barley water is a popular traditional soft drink in Britain.
Roasted barley tea is called mugicha (麦茶?) in Japanese, dàmàichá (大麦茶
or màichá (麦茶 or 麥茶 in Mandarin Chinese, and boricha (보리차 in Korean. While the tea is generally regarded as a cooling summer beverage in Japan, it is served year-round, hot in winter and cold in summer, in Korea. Originally, roasted barley seeds were stewed in hot water (this is still the method generally used in Korea), but tea bags containing ground barley became more popular during the early 1980s; this is now the norm in Japan. It can be found from many different distributors in vending machines all over Japan.In Korea, roasted unhulled barley is used to prepare the tea. Often the barley is combined with oksusu cha (roasted corn infusion), as the corn's sweetness offsets the slightly bitter flavor of the barley. A similar drink, made from roasted brown rice, is called hyeonmi cha (tisane) or genmaicha (with green tea added).
Roasted barley tea, sold in ground form and sometimes combined with chicory or other ingredients, is also sold as a coffee substitute.[1]
[edit] Research
Roasted barley tea was found to inhibit bacterial colonization and adhesion, specifically to the major cause of tooth decay and implicated in cardiovascular diseases, Streptococcus mutans biofilms.[2] It also lowers blood viscosity, proportional to the level of alkylpyrazine in the tea. [3]
doc111
Well-Known Member
Perhaps he can clarify his statement at a later time. He said "roasted barley" which is different from barley malt. I could perhaps see someone using barley malt as a sweetener but roasted barley?????????**i use barley malt for sugar(s)... i think this is what the dude meant...
Roasted barley tea is a caffeine-free, roasted-grain-based tisane made from barley, which is popular in Japanese, Chinese, and Korean cuisine. It is also used as a caffeine-free coffee substitute in American cuisine. Barley water is a popular traditional soft drink in Britain.
Roasted barley tea is called mugicha (麦茶?) in Japanese, dàmàichá (大麦茶
In Korea, roasted unhulled barley is used to prepare the tea. Often the barley is combined with oksusu cha (roasted corn infusion), as the corn's sweetness offsets the slightly bitter flavor of the barley. A similar drink, made from roasted brown rice, is called hyeonmi cha (tisane) or genmaicha (with green tea added).
Roasted barley tea, sold in ground form and sometimes combined with chicory or other ingredients, is also sold as a coffee substitute.[1]
[edit] Research
Roasted barley tea was found to inhibit bacterial colonization and adhesion, specifically to the major cause of tooth decay and implicated in cardiovascular diseases, Streptococcus mutans biofilms.[2] It also lowers blood viscosity, proportional to the level of alkylpyrazine in the tea. [3]
Joedank
Well-Known Member
ohhh barley malt i am all about it , with powedered kelp and some humic fulvic, soy sauce or braggs aminos rock the fungal colony and give a surface.... i used the ebay link provided by gudkama to buy tricoderma. azomite, soluable sea kelp, and powdered fulvic acids... better prices then my normal puveyer right here in the usa i will [posst on my indoor thread how it goes....my experence with store bought kelp extracts is that if i just buy soluable kelp and feed it to a tea with the right proportions of nutes depending on cycle. i get the same/ better results .... i enjoy kelp as a foliar applicaion on outdoor long season plants such as hazes then i never have to feed with nitrogen until week six of flower when they actully start to get clusters//...
doc111
Well-Known Member
.......you don't use "roasted barley" though do you?View attachment 1857004View attachment 1857005View attachment 1857006View attachment 1857007View attachment 1857008ohhh barley malt i am all about it , with powedered kelp and some humic fulvic, soy sauce or braggs aminos rock the fungal colony and give a surface.... i used the ebay link provided by gudkama to buy tricoderma. azomite, soluable sea kelp, and powdered fulvic acids... better prices then my normal puveyer right here in the usa i will [posst on my indoor thread how it goes....
my experence with store bought kelp extracts is that if i just buy soluable kelp and feed it to a tea with the right proportions of nutes depending on cycle. i get the same/ better results .... i enjoy kelp as a foliar applicaion on outdoor long season plants such as hazes then i never have to feed with nitrogen until week six of flower when they actully start to get clusters//...
Uncle Ben
Well-Known Member
Agreed. I'm sure the brewers around here have used caramel or black malt.
homebrewer
Well-Known Member
The only time that my malted barley sees dirt is in my compost bin after my mash
.
Wolverine97
Well-Known Member
If heat is involved, (as I understand it anyhow) you can brew a very effective enzyme from barley. Supposedly that's how Hygrozyme is made, which I use to recondition my soil after use, dissolve old roots.The only time that my malted barley sees dirt is in my compost bin after my mash
homebrewer
Well-Known Member
I don't know about actually 'brewing enzymes' but there are enzymatic reactions that occur at different temperature rests when mashing (β-glucan, Protease, β-Amylase, and α-Amylase) which all work towards breaking down starches into something yeast can ferment. If a grower was trying to create some kind of 'enzyme tea' using warm water and malted barley, they'd probably just end up creating sugary-sweet wort that would smell sour after 24 hours from lactobacillus bacteria.
Wolverine97
Well-Known Member
Ok yeah, wrong terminology there. As I understand it, the "tea" would have to reach a minimum temperature of 170 degrees. Can't remember where I saw this, but it was recently.
homebrewer
Well-Known Member
Enzymatic activity stops at 170F and brewers will mash out at that temp to lock in the fermentability of the wort. If one were trying to brew an enzyme tea, it would need to be below 170. Lets say it's possible to brew a tea full of enzymes, what is the theoretical benefit of this in regards to plant or soil health?