Originally Posted by crusher
Some are the length of the grain & some have just started to emerge.
That's why most of us pay someone to give us consistent malt.
But joking aside Crusher, I think that is pretty cool that you try to malt your own. I'd kiln when the average shute length is about 3/4 of the kernel. It sound like you are pretty much there.
BTW since the quality of the malt is less than what you can get at the store (don't take this the wrong way, but there is not much you can do about this unless you build yourself some specialized malting equipment) you may have to make it up with a more intensive mashing schedule. This is how they did it in the olden days when the had inconsistently modified malts.