Ergot in rye grain

Discussion in 'General Brewing Discussions' started by Artapel, Sep 3, 2020.

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  1. Artapel

    Artapel New Member

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    We recently brewed a 20% rye (Weyermann®) and while milling the grain we noticed some long black "grains". I did not think too much of this at the time, but it since then I've been wondering if this might not have been Ergot:
    https://en.wikipedia.org/wiki/Ergot
    [​IMG]
    i unfortunately did not take a photo of this, but it looked very similar to this image. There were only a few of these "grains" and we did not add these to the batch, but I am now wondering if it is safe to drink.
    Has anyone had any experience with this? Have we created a hallucinogenic beer?
     
  2. Nosybear

    Nosybear Well-Known Member

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    Doubtful you have ergot contamination. I don't think German food laws would allow Weyermann to process ergot-contaminated grain. What had likely happened is some dark malt got mixed in with your rye.
     
  3. Artapel

    Artapel New Member

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    #3 Artapel, Sep 3, 2020
    Last edited: Sep 3, 2020
    I am sure they would not have allowed it through if they knew there was a contamination, just not sure how closely this is screened.
    The dark "grains" had no husks, and snapped with little pressure, were also about 2cm long.
    Looks like Weyermann said the limit of ergot is 0.05%, according to a post on a forum, which could explain the kernel or two we found.
    http://g2b.dk/?id=18&m=769
    As long as there is no risk of this small amount I'm happy, would be a waste of 40L of beer
     

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