Germination: Difference between revisions

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Sprouting of a seed. During [[malting]], seeds are germinated and reach peak starch production at about 3 days, at which point they are dried, ground and [[mash|mashed]].
Sprouting of a seed. During [[malting]], seeds are germinated and generate enzymes, reaching peak production at about 3 days, at which point they are dried, ground and [[mash|mashed]]. These natural enzymes convert the [[starches]] to [[sugars]], ready for [[fermentation]].


[[Category:Glossary]]
[[Category:Glossary]]

Revision as of 23:41, 4 September 2017

Sprouting of a seed. During malting, seeds are germinated and generate enzymes, reaching peak production at about 3 days, at which point they are dried, ground and mashed. These natural enzymes convert the starches to sugars, ready for fermentation.