Talk:Malting

A couple of queries..

 * In the Malting section it says: "Half kernels need to be removed as only the one half will germinate and produce enzymes". This doesn't make sense ("only the one half"?) and doesn't say why the germination and enzyme production is problematic in this instance, given that it is central to the malting process.


 * In the Malting section it mentions that "Turners move through the grain bed to keep it loose to allow for sufficient airflow" but there's nothing further, such as the mainly historical use of the Saladin box (mentioned in the intro) and that modern turners differ in quite a number of respects that increase effectiveness.


 * In the Malting section it says: "During the last few hours of kilning the air temperature is raised to above 80 °C (the "curing stage") to break SMM down to DMS to reduce the DMS potential of the malt". It's not clear how converting SMM to DMS reduces the proportion of DMS.


 * In the final Malting section it talks about removing dust, stones and steel, all of which are mentioned as having been removed in the initial cleaning stage. This implies that there is some ineffectiveness or inefficiency at that point.

92.10.212.241 (talk) 09:40, 16 January 2023 (UTC)