I think I malted corn?
 

I picked a 5 gallon bucket of dent corn about a week and a half ago to use as an adjunct. I got busy and forgot about drying it until now. I just pulled the %bucket out and the corn has germinated. The sprouts are all between 1/4" and 3/4". I know that's a little long and my efficiency will suffer, but If I kiln these in my oven they should have some diastic power, right? Any advice?

When I malt corn, I let the sprouts get to about an inch, that seems to result in better conversion than the usual length you would use in say barley. Also, corn is usually dried at a lower temp like 100-125, so you might want to use a dehydrator rather than an oven. Good luck, I malt corn for fun sometimes, but the flavor of malted corn isn't exactly a favorite.

Just like they do for shine in the south, although they normally use a pile of dung to keep it warm. Think I'm kidding?

I split the 5 gallon bucket into smaller portions so I can experiment. The first batch I dried at about 150. After I read this, I tried one at 120.

I ate a kernel after I dried it and odd as it sounds it tasted like cucumber. I can't wait to see how it works in beer. I'm going to try gallon batches of all corn almost like chizta, and corn barley mixes.

It may not be the south, but I still live in Appalachia, I know all to well it's the truth. My family is full of copperheads.

I have no idea what you people are talking about. :D

Brew a Chicha if you care for a crappy drink