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But the crystalization stage comes later, right? It comes after you convert the starch into sugar. I see what you mean, but my point is, maybe kilning at a higher temperature is not "that" bad if I'm ending up with some nice malt sugar. I live in Turkey and we don't have any homebrew stores...

Hi, I have a question for those who are experienced in home malting. Many resources suggest that kilning temperature should not exceed 50 C until humidity goes below 10-12%; so that alpha amylase level will not decay. What if I cannot control the heat so accurately in my conventional...

Yes, I'm not happy with that but I have to malt. I also made some thinking about using alpha-amylase. It's also accessible in Turkey. But in his book, Papazian doesn't recommend that. He says that the use of exogenous enzymes is not very controllable. I also think that there should be something...

Many thanks for the replies. I'll definitely try your suggestions.

Hi there, I'm a newbie both in this forum and brewing. I live in Turkey and we don't have any homebrew stores here. So, I have to start with all-grain and even with malting. It's quite discouraging but, anyway, I have to deal with it. The main problem I face with is the very low...