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Q&A for How to Malt Corn
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QuestionIs it fine to dry the corn/sprout with sunlight?Community AnswerYes, as long as you rotate the corn to help dry evenly, and the sunlight produces at least 150 degrees Fahrenheit.
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QuestionDo I save the corn, sprouts, or both?Community AnswerUnless you want your wort or mash to be bitter, save only the corn to use for your brew.
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QuestionIs there any way I can do it faster to use it immediately?Community AnswerNo, the malting process rate is limited/controlled by the biological process of sprouting the grain.
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QuestionWhat kind of water quality is required for steeping?Community AnswerTap water will work fine. Make sure to dechlorinate it first. If you are unsure if your municipal water source uses chlorine or chlorimine, get some campden tablets to test it.
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QuestionCan I just mill the wet, malted corn immediately for use without drying it?Community AnswerMany people do, although they say it can impart a bitter, grassy taste.
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QuestionCan I skip the drying process and mash the corn immediately after sprouting it? Will this negatively affect my mash?Mr cTop AnswererSkipping the drying process and mashing corn immediately after sprouting can negatively affect your mash. Drying the sprouted corn stabilizes its moisture content and prevents mold growth during storage. Mashing wet or freshly sprouted corn can result in a sticky, gummy mash that's difficult to work with and may lead to inconsistent fermentation. Dry the sprouted corn thoroughly before mashing to ensure successful fermentation and a high-quality final product.
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