Drying was definitely my biggest problem. From the first go back in November, the wheat ended up fine (if most likely crystalised) while the barley went mouldy :handgestures-thumbdown:
To get better drying, I bought one of these:
http://www.ebay.com.au/itm/8-Tray-Food- ... 1c38e4f3c4The dehydrator has
completely fixed the problem. I have been able to malt during the coldest periods. Last season got Westminster Barley direct from a mate's farm and malted it, then used this home-made-malt for the first time in an AG recipe last weekend. Fermenting now and smells awesome.
With the ability to dry the grain properly, I am happy to malt my own (maybe not rye, but the barley and wheat at least). Ignoring cost, for me it was all about start-to-finish product. Difficulty will be waiting for the first batch to age :whistle: But this is all part of it.