Corn malting process

[fzbwfk9r]

.....
It will grow up the side of the kernel of corn and eventually turn green
You want to dry the malt before that happens.
.....

Got it.... let it sprout til it turns green, then dry it a couple days before that.

Easy Peasy!

[shadylane]

My Bad
You want to dry the corn malt before there's any green leafs
If you let the corn sprout that far
The plant will be consuming too much of the starch
One thing your going to find, is the grain doesn't sprout evenly
So your going to have to make a guess as to when the majority is ready

Here's a video I fount that might help get us on the same page.
Some were between 0:29 and 0:36 is what seems to work best for me

[fzbwfk9r]

Awesome

thanks Shadylane

I have read about 5 different ways to malt, and they are all using different terminology, and suggestions.

So, with corn, the acrospire is external, but with cereals, it is internal?

[shadylane]

Wheat, corn and probably other grains without husks, grow the acrospire on the outside
Just to make it even more confusing
From what I've read on corn it's not only called an acrospire
It's also called a coleoptile

[Demy]

I have malted corn many times, I have to be satisfied with the corn that I find locally (usually the yellow type but also the red one even if I don't know the specific variety). The results are good but in my experience and a little more hostile than barley, in general I don't think it has a large amount of enzymes but only those strictly necessary for its conversion. It may be that in the future I will improve the process but at the moment this is my opinion.

[fzbwfk9r]

an Iodine test would separate the grist from the chaff, so to speak.