Hi Everyone,
I just thought I would share with you my method for Malting.
This is by no means the one and only way of doing it, it's just my way.
In this thread, I have chosen to use Rye but it works just as well with Barley, wheat and I assume Oats.
9pm Friday nightThis is the unmalted grain, straight out of the bag, this was organic Rye @ $6/Kg coz its all I could find around here
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My Home made sieve tray ( from an old security screen)
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The grain in the sieve
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9am Saturday I water it about 3 or 4 times a day with
warm water and keep it covered to try and
keep it warm
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As you can see, the grain has started to germinate by the next morning
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12pm SundayThe rootlets have developed and a small shoot
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Monday amThe shoots are as long as the grain, so it's time for drying
The grain grows about 3-4 times its original size at this stage(but shrinks back)
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Into an old pillow case and in the clothes dryer for about 3 hrs
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Now its into the drying cupboard till the next day.( its not a necessity just a luxury)
the cupboard stays between 30c and 35c.
(you can leave it in the dryer for longer, lay it out on hot tin-(see Crow) :mrgreen: or a low oven)
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The final product :dance:
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I hope this helps all you folk out there, It is really easy to do.
If you intend on giving it a go, just try a small amount first ;-) (that's a whole other story :mrgreen: )
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