Hi All, I wanted to share what I figure is a huge success with using EMs to soak and ferment my whole grains. EMs are Effective Microorganisms - a probiotic starter culture. After reading (in Harvey Ussery's book) that cracked grains are only at their best for up to 45 days and then start to go rancid, I stopped using them altogether. He cracks/grinds his own. But even easier and cheaper and environmental is to soak your whole grains. The whole grain has not lost any of its goodness. Thanks to advice from LindaB220 I am using EMs. I am managing a !lovely smelling bubbly fermented 5 gallon bucket of whole grains even in the dead of winter (its indoors but the 'heating'isn't on at night in that part of our house) in about 2 days. The cheapest grain here is barley but it works with oats or wheat as well. Corn/maize hasn't got enough protein, so don't use that in high proportions. Fill the 5 gallon bucket about 3/4 full of grain; fill with water; add 1/2 teaspoonful of EMs (and a teaspoon of molasses if you want but I havent found it necessary to the fermentation process when you do it like this). Leave at least 24hours and check that the grain is covered by water. This is an anaerobic process so no air please. I have a 7 month old flock of 8 heritage naked necks and they are giving me 5 eggs average a day in the dead of winter. It has been cold here (2,700 ft up in Granada Spain) ... although not nearly as cold as some places in the US - its been constantly well below freezing at night. Their poops are full of these friendly bacteria, of course, so the compost will be full of helpful soil bacteria for your garden. I think this is a great success, easy, cheap and full of goodness. the flock also get whatever fruit or veg we can rustle up and a sprinkling of birdseed while its cold. Hope this helps someone.