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do i need to knock off the little sprouts off the corn iv malted about 15kg of my corn about 80% malted fine this is no problem as ill be adding some 2 row in the recipe im going to use
more just wondering will it matter if i leave the sprouts on it i used to do a no malting but figure i have all this corn and paying more than i need to y not just malt it and cut almost all need for the sugar

I never seen anything about them pickin them all off on the T.V. shows!!! LOL

In all seriousness everywhere I've researched say grind everything! So I believe the sprout is the part that contains the enzymes that are gonna break down the starches in the kerrnel

From the many posts I've read here on the subject, either way is fine. If you do want to remove them, dry it all out. Then handle roughly. You can put them in a bag or pillow case and bang them on the ground. Then poor back and forth from one bucket to another in front of a fan to separate the sprouts from the kernels.

From another thread on malting.

Dnderhead wrote:green malt will have more of a earthy flavor , more DP.
the roots will attribute more protein,this leaves beer cloudy but this does not bother if distilling.

By "Green Malt", dunderhead is referring to malted grain that has not been dried and still has all the rootlets. Green malt has more enzymes but not from the roots. Just because they've not been dried yet. I believe some of the enzymes are denatured in the drying process.

Somewhere I've read that the rootlets adding extra protein to the mash can also add more oils.

At least that's my understanding from what I've picked up from the more experienced posters on here.

Uncle Jemima wrote:From another thread on malting.

Dnderhead wrote:green malt will have more of a earthy flavor , more DP.
the roots will attribute more protein,this leaves beer cloudy but this does not bother if distilling.

By "Green Malt", dunderhead is referring to malted grain that has not been dried and still has all the rootlets. Green malt has more enzymes but not from the Just because they've not been dried yet. I believe some of the enzymes are denatured in the drying process.

Somewhere I've read that the rootlets adding extra protein to the mash can also add more oils.

At least that's my understanding from what I've picked up from the more experienced posters on here.

cheers yeah iv read stuff on green malt this is the first time i malted i think i bit of alot to chew as i have 15kg of it to now process i think i will mash a big batch over next day or 2 and anything i dont use up ill dry that up and store away