Malted Barley tea versus seed sprouted barley tea

503dabber

503dabber

Member
Does anybody know how these two methods differ? I’m planning on using the malted barley in my grow this year since it has a very high enzymatic count however, I’ve seen it is also very high in sugar and is used in lots of food products so that makes me wonder just a lil. I’m a second year grower and this is my first year running organic so I’m wondering what the best route to go would be. Thank you!
 
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4ftRoots

Well-Known Member
503dabber said:
Does anybody know how these two methods differ? I’m planning on using the malted barley in my grow this year since it has a very high enzymatic count however, I’ve seen it is also very high in sugar and is used in lots of food products so that makes me wonder just a lil. I’m a second year grower and this is my first year running organic so I’m wondering what the best route to go would be. Thank you!
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Malted is the same as seed sprouted except malts have been dried to stop the germination process to preserve the enzymes. I'm pretty sure the sugar content would be the same between the two. In any case, Coot has said that malted barley is a fine substitute and may be more consistent overall. So in a nutshell, either is fine take your pick! :)
 
503dabber

503dabber

Member
4ftRoots said:
Malted is the same as seed sprouted except malts have been dried to stop the germination process to preserve the enzymes. I'm pretty sure the sugar content would be the same between the two. In any case, Coot has said that malted barley is a fine substitute and may be more consistent overall. So in a nutshell, either is fine take your pick! :)
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Sweet dude that is exactly what I wanted to hear! Thank you!
 
C

ChrispyCritter

Well-Known Member
Future reference it's better to grind it just before use. I make teas then add a bit of coconut water and aloe. I recently started mixing some ground barley into !y soil mix and I'm happy with it. Coot is the man.
 
503dabber

503dabber

Member
What’s the difference between sprouting your own barley and grinding it from there versus using powder that has been stored at a relatively high enzymatic form? More enzymes from fresh?
 
Kassiopeija

Kassiopeija

Well-Known Member
503dabber said:
What’s the difference between sprouting your own barley and grinding it from there versus using powder that has been stored at a relatively high enzymatic form? More enzymes from fresh?
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I would think the former is more slow release?
 
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