Crimping terminates cereal grains like rye and wheat when they are in the dough stage.  That’s when the seeds can be squeezed and water or liquid comes out!  There’s usually about a three weekend window when cereal grains are in the dough stage.  This is when crimping is the most effective at terminating them.

The conditions vary annually and this year due to cold temps and lots of rain cereal grain seeds matured later than normal.