by maddogpearse » Thu Apr 20, 2017 7:35 am
I had success.
I built trays, 100mm deep to fit on the racks in my fermentation fridge. After 3 x 8 hour steeps with 8 hour rests between, I filled the trays and germed at 18 degrees. Once acrospire length is about 75% of the length of the grain (on average, they're all different) then stop. Make sure you don't add too much water when germinating or it will grow mold. The water from steeping should be enough. And stir at least a few times a day to keep the temp and moisture uniform.
I did mine in summer so there was plenty of hot days. I did primary drying layed thin on a big board lying on the ground over 3 about 35 degree days. Once the moisture level is down below 10%, (crunchy when chewed) the enzymes are safe from harm, so I into the oven for a few hours at about 120 degrees.