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Was going to cook up a little mash, but the grain looks like it could have a little mold. No musty smell, just not a nice grain color. Searched, but didn't find an answer.
I guess at the end of the day the best product comes from quality ingredients. That said, yeast costs next to nothing so you could always just mash and ferment out and see how it tastes/smells before and after. That will be the indicator of whether to run or not if the grain quality is on the fence
Thanks, even though retired, my time is still worth more than the grain, i'll feed it to the wild life..they'll know if it's ok or not.
There is a fungus that gets on grain, especially rye, that will kill you. It's called ergot. I'm pretty careful about musty smelling grain. But i'm scared of molds in general. There's too many deadly ones.
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Don't bother if your time is worth more than the grain, but don't feed it to animals either, dump it.
Aflatoxin is always a worry, especially in the spent grain.
The Fate of Mycotoxins during the Distillation Process of Barley Shochu,
a Distilled Alcoholic Beverage (PDF)
For those outside of the states, the story of rye ergot and the Salem witch trials is one of the most interesting in American history.
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Nothing screams witch trials like a Marilyn Manson song. That doll always gives me the creeps
Salem (TV Show)
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