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Malted Barley/ Seed Sprout Teas/ Shiljat

by | Dec 4, 2016 | Grower Questions | 5 comments

I have been using a SST using alfafa/bean/and corn sprouts for a while with some great success in the vegetative stages.  I just got a local source fairly cheap for a 50# bag of malted barley. Has any one used malted barley teas? 2 row? 6 row? I am going to try to grind to dust and bubble for 24 hours with an air stone. Also has anyone used shiljat for gardening and know a reputable source online. Or should I just try to get it from mountain organics (great follow on instagram) ? I know a lot of questions. Dude and Scotty any way you could give a shout to clackamascoot and get him on the show he could really drop some science. Growers love. LBL

5 Comments

  1. SOUP
    SOUP on December 5, 2016 at 4:53 am

    I use this:

    https://buildasoil.com/collections/supplements/products/barley-malted-barley-grain-for-sst

    I think its pretty similar to what you’ve got. I believe malted means its already been sprouted to the ideal point to contain the most active enzymes.

    I usually grab a handful, smash it up with a mortar and pestle, toss it in a bucket and bubble for 24hrs or throw it in with the other ingredients when making teas. If it foams up after you bubble it for a while you know its working.

    You can also buy barley thats not malted yet, but you would need to sprout it first. more info on that here:

    https://buildasoil.com/collections/supplements/products/barley-organic-sprouting-barley

  3. SonomaGold
    SonomaGold on December 7, 2016 at 2:23 pm

    Soup,
    What is the advantage of adding the barley? I am an avid home brewer and always have barley on hand, but never though of it for teas. A lot of the enzyme release and sugar release (at least the ones you want for brewing) comes with heat. I have made my own lactic acids with soaking ground barley and a sugar source. you can get some high acid levels from this method so that could be something to look out for if you are one of those rare people who stores teas.
    I feel a day of internet research coming on….

  4. SOUP
    SOUP on December 7, 2016 at 6:46 pm

    The main reason for brewing a barley tea is for the enzyme content. I think the idea is that you brew a barley sprouted seed tea once a week or so as a replacement for Cannazyme, Biocozyme, ect. I bubble it alone or grind up a handful and throw it in with any tea I am brewing. Not sure how it interacts with other ingredients or if its really useful when used this way but its dirt cheap and makes things foamy, so I figure why not throw some in.

    I dont know much about enzymes or how heat and other things like that might factor in, but I do know we are using the same barley as typically used in home brewing. Many sprouted seed tea recipes start with sprouting seeds and letting them grow for a few days before grinding them up and bubbling them. I’ve read that the “malting” process used to create the “malted barley” used by home brewers is similar to pre-sprouting, but may actually be more effective as the process was developed to maximize enzyme content for beer brewing.

    I’m still fairly new to botanical and sprouted seed teas but my plants are enjoying them quite a bit and its been a fun thing to experiment with. If you’ve got some barley, grind some up and give it a bubble!

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