Does drying the malt do anything to the "green" malted grain other than making it possible to remove the rootlets? In particular are the diastolic enzymes increased by drying? I have access to a lot of grain, and have been sprouting it, mashing it without drying or grinding, fermenting it "on the pulp" and producing decent beer. I am wondering if making a drying setup is worth the trouble and effort. I do realize that the sugar in the malt can be changed by heating, but is it worth the effort to dry, and crack and mash, if my grain is cheap and plentiful?
Is it necessary to kiln/dry home made grain Malt?
- Thread starter chasemj
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