As you are aware the first steep of the New Year was put to floor on Thursday last week. We had to raise the temperature of the malt floor to a level which would help kick start the germination process. We set up a gas heater and over the course of the day raised the air temperature from 3 to 12 degrees Celsius. The barley on the floor was a cool 6 degrees Celsius, not the ideal temperature for good growth.
The barley began to gain a little more heat during Friday and was grubbed twice during the day.
On Saturday the barley began to show slight rootlet growth and was turned once and grubbed twice.
Growth during Sunday was good and temperatures on the floor were beginning to get back to normal for good germination. The barley was grubbed and turned twice, once in the morning and once in the evening.
On Monday morning I walked onto the germination floor I could smell that old familiar yeasty, doughy smell that comes from the barley as it is germinating. The germinating barley was modifying as normal and getting close to being ready to go to kiln. Grubbing and turning took place morning and evening.
On Tuesday morning a final grub and turn took place before the green malt was sent to the kiln. Germination was complete and the barley corns had modified to the required consistency. As a quick check to see how modification is progressing we use the rub out method, taking a corn and removing the husk the inner corn is rubbed between the thumb and fore finger. If the corn is rubbery it is not modified enough, if it is chalky and there are no rubbery bits it is a good indicator that the barley is modified to the required level.
As always if you have any questions please feel free to drop us a line.
Stuart Robertson
Distillery Manager
