. I was starting a new malting experiment/race and had a bit of a hiccup. I was testing two sprouting methods in a side by side race between the 5-gallon-pail soaking method and the spread-out-and-pour/spray-water-on method when the corn in the bucket soured. Good and bad. I like sour corn whiskey, but I thought the experiment was a bust. However, when I spread out the soured corn, I noticed that some of the kernals seemed to be in the early stages of sprouting. The other corn was well on the way with rootlets as long as the kernal. I decided to keep the soured corn moist and see what would happen. Turns out, sour corn DOES sprout. I had no idea and I haven't read anything about it on here. I'm thinking of using the combined grains for a sour single malt. Whoops, drooling already!