Germinated! Our intrepid Malter reports

5/5/2013

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OMG OMG OMG We have sprouts! I think tonight we will be heating it to stop germination and we will have malted barely YAY YAY YAY

-- a short while later--

Grain in oven which is sitting at about 33 degrees which from the few discussions on how to advise is the recommended temp , being around 60 to 125 fahrenheit. Will be in there till tomorrow.n That should dryit and stop the germination without cooking it. 

Here's hoping , it smells quite sweet.
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Malting - Day Three

4/30/2013

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Success! Here is our update:
Soaking and drying the grain for malting step one so far has been soaked and dried four times approx 6hours soak 9 hours drying and ..........


We have rootletts forming! YAY! Success so far. I'm quite happy. Kinda stoked actually.

Well another couple of soaks and hopefully we will have enough rootlets to go to second stage wich should germinate the grain this will be the more tricky bit to prevent mould growing.
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Malting - Day One

4/28/2013

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So when we said we would do malting, even our brewing phone-a-friend expert was impressed, as he'd only done it once himself, and it is a fairly long, drawn out process. But our intrepid incipient brewer and barley expert Muigheinn, was not put off. Here is her update for Day One:
Malting process begun so let's hold our collective and hope. I have soaked the grain twice, dried once, and it is drying again now will put back in to soak in the morning . Grain appears to be swelling which is what it's supposed to do prior to sending rootlets, so it seems to be doing the right thing... will keep you posted. 
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