From the seed to the bag, we control all steps through the malting process. Once the grain is harvested, it is cleaned with a seed cleaner, and put into a steeping tank. There the grain is immersed in water to begin the sprouting process.
After 48 hours, the seeds reach 44-46% moisture and begin to sprout. Seeds are then transferred to a germination tank with mild airflow for continuation of the sprouting.
After 4 days, the acrospire has grown to the length of the kernel, and hot air is introduced into the tank.
The drying/curing/kilning process takes about 30 hours. After another cleaning to remove the dried rootlets, the malted grain is bagged ready to ship.