Problem: Article: You can malt as much barley as you like. It’s important to work in manageable batches depending on your equipment. Malting barley requires a large bucket, a strainer, baking sheets, and a dehydrator.  A good quantity of barley to start with is between 1 and 4 pounds (450 and 1,810 g). Don’t fill the bucket more than halfway; otherwise, there won’t be room for water and expansion as the grains absorb water. Make sure to use whole raw barley, and not pearled, hulled, or other types of grain that have been processed. Add enough water to completely cover all the grains. The water will kick start the germination process. During soaking, store the barley, uncovered, somewhere cool. The temperature should be between 50 and 60 °F (10 and 16 °C).  During soaking, dirt and components from the husk will dissolve in the water, and these will be drained out later. Getting rid of these particles will make for a better tasting malt. You can soak the barley for longer than 8 hours if necessary, but don’t soak it for longer than 16 hours at a time. The barley can drown if you leave it in the water for too long. Pour the barley into a large strainer or colander to strain out the water. As the barley is draining, clean the soaking bucket with hot, soapy water. Rinse the bucket well to remove any soap residue. This will help to prevent the growth of bacteria and fungi. It’s important to drain and air dry the barley between soakings, because the barley will die if it doesn’t get enough air. Transfer the drained barley from the colander back to the cleaned soaking bucket. Leave the barley to air dry in the same cool location for 8 hours to give the grains access to plenty of oxygen. While the grains are air resting, clean the colander with hot, soapy water. When the barley has been air rested for 8 hours, fill the bucket with enough cool water to completely cover the grains. Leave the barley to soak for another 8 hours. After that time, drain the barley in the colander and transfer it back to the bucket to air rest for another 8 hours. Be sure to clean the bucket and colander with hot, soapy water between uses. Pick up a handful of grains and look for small white protrusions growing from the bottom of the grains. These are chits, and they're rootlets that appear when the barley has absorbed enough water. The soaking and air drying cycles are complete when about 95 percent of the grains have chitted.  Continue soaking and air resting the barley in 8-hour periods until most of the grains have chitted. Chitting could require between 2 and 3 soaking and air-drying cycles.  If the barley doesn’t chit after 3 or 4 soaking and drying cycles, it may not be viable, which means it won’t sprout. Discard the barley and start again with a new batch.
Summary: Transfer the barley to a large food-safe bucket. Fill the bucket with cool water and soak the barley for 8 hours. Drain the water. Air rest the grains for 8 hours. Repeat the soaking and drying process. Examine the barley for chits.

Problem: Article: Try applying warm compressions on the back to help relieve pain. Cold compressions can also be applied for pain relief. The patient can alternate warm and cold compressions every 25-20 minutes.  Hot compressions help relax the muscles.  You can dip a piece of cloth (flannel) in warm water and massage the back and neck. The procedure might be painful at first but the pain decreases with time. Heat application can be done for half an hour three times a day.   Cold compressions help numb the area and restrict the nerves that send pain signals to the brain.  The ice pack should not be applied directly on the skin; it should be wrapped in a towel or a plastic bag. Another alternative that can be used is a bag of frozen peas. Eating foods that are rich in vitamin D and calcium can help strengthen the joints and bones. Fortifying the joints and bones can help to regenerate damaged portions of the spine, and help prevent further degeneration.  The daily requirement for calcium intake is 200mg, and the foods that provide the body with calcium include dairy products, soy, and fortified wheat products. The daily requirement for vitamin D intake is 400IU, and the foods that provide the body with vitamin D are fish, eggs, cod liver oil, and fortified milk. Many patients will be prescribed painkillers or recommended to try over the counter medicines. These drugs act by sending a message to the pain centre in the brain, in order to reduce the pain sensation.  These drugs include over the counter drugs like paracetamol, and prescriptions like oxycontin and Vicodin. Non-steroidal anti-inflammatory drugs (NSAID) can also be used to relieve pain. This includes ibuprofen, which can be taken in doses of 1-2 tablets three times per day. Topical ointments can also be prescribed to help relieve pain. Some of these drugs are NSAIDs and act by inhibiting the pain receptors. Topical ointments may be more effective at reducing pain in localized regions of the body. This includes voltaren gel, which can be applied to the back and neck 2-3 times daily. If you are overweight, try to lose weight and aim to have an optimum Body Mass Index (BMI). BMI is a measure of a patient’s relative weight, based on the height and mass of the patient. Maintaining a healthy weight will reduce stress on the back, and have a positive impact on spinal health. The ideal BMI is between 18.5-25.
Summary:
Apply hot and cold compresses for pain relief. Up your intake of vitamin D and calcium. Take painkillers to deal with pain and inflammation while you work to treat your degenerative spine. Apply topical ointments to your back and neck to relieve pain. Manage your weight to reduce stress on the back.