Originally Posted by ajdelange
Because you stored them in your unheated/un airconditioned garage over night?
Another aspect of this that most overlook is striking heat. As the grains take up water they give up heat. How much temperature rise this results in varies for not detectable to a few °F.
I think I noticed this when I tried to 'condition' my malt once. I wondered if it was fermenting a bit. I just know when I took the lid off later it felt warmer than when I had hand stirred it.