Storing Malting Barley

[kamloops]

Im a little concerned about storing Malting barley on farm and loosing the germination.

We usually sell what we have before Christmas and its not often a problem but if we store longer term could it become an issue?
The only AHDB publication I can find suggests that temps below 10C can cause secondary dormancy. I've always aimed for lower temps like 5C which is what I currently have it stored at to be rid of mites and bugs.

I'm wondering if the market carry into the new year isn't worth the risk if I could loose the germination. Any thoughts?

 

[Green oak]

I got told if it’s under 14% moisture it should hold its germination better.

 

[Chae1]

Im a little concerned about storing Malting barley on farm and loosing the germination.

We usually sell what we have before Christmas and its not often a problem but if we store longer term could it become an issue?
The only AHDB publication I can find suggests that temps below 10C can cause secondary dormancy. I've always aimed for lower temps like 5C which is what I currently have it stored at to be rid of mites and bugs.

I'm wondering if the market carry into the new year isn't worth the risk if I could loose the germination. Any thoughts?

How do you get it down to 5c? Do you have a refrigeration unit.

 

[Flat 10]

I heard cooling it quickly is best for germination. I have a suspicion that germination might 'come and go' as were. Some tested at harvest as dodgey (~85%-90%) . All went last week for malting ok.

 

[Pieces_of_Eight]

https://thefarmingforum.co.uk/index.php?threads/safe-storage-of-barley.130734/

Get the moisture under 14% and the temperature under 10 degrees

 

[Brisel]

 

[beltbreaker]

Do not cool it when the temperature is below 5°C or you will risk spoiling the recovery of the germ. The same applies if it is cooled to quickly follow @Brisel simple post above.

Cheers BB

 

[yellow belly]

our local openfield store dried some down to 12.5 to preserve germ it had some pre germ and to stop it developing further it needs to be below 13 %

 

[Woldgrain Storage]

Pre germ can indeed be stopped by drying, as long as it has not progressed too far.

The seed can happily pause its early germination and then restart 6 months later as conditions allow. If the pre germ is too far on, you will just end up with a dead but dry seed.

Breaking dormancy at the maltings is helped using hormones, to bring the whole bulk to the same stage. This goes some way to getting round the different ways that different loads have been treated whilst in storage.