Edit: I am not sure if this thread is in the right spot, so if not, moderators please feel free to move it as appropriate.
Well I know I've read of a few people on here using some unmalted grains (like quinoa, rice, and a few others). My main question on this malting process is how to dry the grains after sprouting them, while avoiding temperature above 120F, to save the enzymes (I'm looking to make pale malt, and will toast/roast from there for other malts). Does anyone have a process for this using heaters/oven that only goes down to 170F/clothes dryer?
The reason I ask is that my searches elsewhere have yielded either DIY projects beyond my skill/tool-set/budget or very vague proceedures with lots of room for interpretation (and potential failure). I'd love to get a good feel for the concept before I invest in some barley to attempt malting with, so any advice would be appreciated. Thanks!
P.S. Temps have been pushing 75-80F lately, so I guess sun drying would also be within my ability. I just hesitate on this option because of concern of contamination.
Well I know I've read of a few people on here using some unmalted grains (like quinoa, rice, and a few others). My main question on this malting process is how to dry the grains after sprouting them, while avoiding temperature above 120F, to save the enzymes (I'm looking to make pale malt, and will toast/roast from there for other malts). Does anyone have a process for this using heaters/oven that only goes down to 170F/clothes dryer?
The reason I ask is that my searches elsewhere have yielded either DIY projects beyond my skill/tool-set/budget or very vague proceedures with lots of room for interpretation (and potential failure). I'd love to get a good feel for the concept before I invest in some barley to attempt malting with, so any advice would be appreciated. Thanks!
P.S. Temps have been pushing 75-80F lately, so I guess sun drying would also be within my ability. I just hesitate on this option because of concern of contamination.