Malting

From Distillers Wiki

Malting is the process of allowing the grain to start to germinate & sprout, so that it will generate enzymes (amylase) to convert its store of non-fermentable starch to a sugar. If there are no enzymes present, the yeast will not be able to use the starch - it must first be converted into sugars. Not all the grains in each recipe require malting. As long as some (at least 20%) have been malted, there should be sufficient enzymes (amylase) present to convert the starch in the other grains. Note: this is why you can add amalyse (Speedase? - commercial name ) to help speed/complete malt and grain beers & worts, but it won't do a thing for thin sugar based worts (no starch to convert).

• Malting for home use is not a difficult procedure, but it should NOT be attempted with oats or with rye.

These grains, when malting, tend to attract butryfying bacteria - these organisms, by themselves are poisonous, and so are the butanol isomers that these bacteria produce.