Farm-Scale Experiments to Compare Infestation and Quality Changes in Malting Barley Stored at Three Moisture Contents
D. M. Armitage, 1, 2 D. A. Cook, 1 and D. E. Baxter 3
1 Central Science Laboratory, Sand Hutton, York, Y041 1LZ
2 Corresponding author. E-mail :
d.armitage@csl.gov.uk
3 Brewing Research International, Lytell Hall, Coopers Hill Road, Nutfield, Redhill, Surrey RH1 4HY
J. Inst. Brew. 108(2), 178-186, 2002 | VIEW ARTICLE
ABSTRACT
Comparison of changes in temperature, moisture content, infestation and germination were made in six aerated 20 t bins of malting barley. Two were at about 13.5% moisture content, three at about 15.5% moisture content, and one at about 16.5% moisture content. The grain started at between 20-25°C and, during aeration, fell at a rate dependent on the moisture content, damper grain being cooler, presumably due to evaporative cooling. The 'high' moisture content grain was often over 5°C cooler at 1m and 2m than the 'low' moisture content bins. Moisture uptake at the surface was related to bulk moisture content and trends in mite population changes were related to moisture content. Mite population achieved highest numbers at the grain surface but usually before the moisture content absorption was at its peak. They were commonest in the 'high' moisture content bin and least numerous in the 'low' moisture content bins. There were no apparent differences between bins in the numbers of insects trapped, for instance they were not less numerous in the coolest 'high' moisture content bin. However, the trends of numbers trapped followed a similar pattern in all bins; normally
O. surinamensis and S. granarius only began to decline after nine weeks storage in December when temperatures fell below 10°C. Germination loss at the surface of the dampest bin was sufficient to cause rejection of the entire bulk for malting. Micromalting indicated that yield of extract and friability were particularly affected by the changes at the surface of the dampest barley.
Key words:
Aeration, infestation, malting barley, micro-malting, moisture content, storage, viability.
Publication no. G-2002-0610-05R ©2002 The Institute & Guild of Brewing