Recently I started malting grains on a small scale. Usually I malt and roast a pound at a time, to supplement an AG recipe. The entire malting process goes smoothly except for removal of the rootlets on the grain. I use a stainless steel mesh strainer to knock the roots off the dried grain, but this is a slow process and only takes off about half the rootlets
1. Is there an easy way to remove the rootlets from sprouted grain (barley, wheat, rye)?
2. What type of screen/device works best?
2. Are the rootlets easier to remove before or after drying?
Any help/suggestions will be greatly appreciated.
1. Is there an easy way to remove the rootlets from sprouted grain (barley, wheat, rye)?
2. What type of screen/device works best?
2. Are the rootlets easier to remove before or after drying?
Any help/suggestions will be greatly appreciated.