Malting corn

All about grains. Malting, smoking, grinding and other preparations.
Which grains are hot, which are not.

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golden pond
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Post by golden pond »

Fourway wrote:
golden pond wrote:I dipped out a large coffe can full (2lb.2.5oz) and hand picked trash and bad grains out first.
I never pick out the trash and cob bits.
Well I didn't much think I could sprout those parts very well LOL it was just the part of the corn I was trying to malt that I'd go to the trouble and the small amount also.
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Fourway
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Post by Fourway »

yeah... I'm usually trying to malt 10-20 lbs at once.
it would be tedious.
also I'm pretty sure it wouldn't improve the flavor of the final product.
might take something away even.
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Rachiu
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Re: Malting corn

Post by Rachiu »

1. How many days are necesary for corn to sprout?
2. How long should the acrospire be when full-modified?
3. How much time we should wait for the grains to dry?
4. What is the diastatic power of the malted corn?
5. In the case I would use green corn malt, is it easy to grind it with the meat grinder machine?
6. It's enough to use just malted corn for the full conversion of it's own starch?
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