The Canadian Malting Barley Technical Centre (CMBTC) is a non-profit, independent organization that was set up to provide technical assistance to the malting barley and brewing industries. The CMBTC also provides training and educational opportunities in malting and brewing. The Malt Academy is the only facility in the Americas to gain experience in understanding the malting process. Utilizing the state-of-the-art CMBTC 100 kg Pilot Malthouse and Joe White Micro-malting Unit participants will gain the theoretical as well as practical hands-on knowledge required to understand the malting process and understand its' effect on brewing and beer. The CMBTC also has two pilot breweries, one with a brew size of 3 hectolitres and the other with a brew size of 15 Litres.
Nice video, from my experiences I would like to say that the duration of steeping, mostly depends on weather, regardless of methods for instance couple of hours soaking than a day aerobic rest followed by a hour soaking or six to eight hours soaking than few hours aerobic rest and again six to eight hours soaking so on, another easy way is to soak the grains until you see a needle point like rootlets/chit/culms/coombes/sprouts begins to pop out, by the by in tropical weather four to eight hours soaking is enough and one and half or two days for germination but in summer time two days germinations could make over germinated malt, anyways the most important point is water quality, whether you use aerator for soaking stage or not, water quality has to be very good, it helps maximum germination followed by grains rotation in germination stage.
I stand to be corrected, I believe it's the standard to check if barley is alive by chitting/sprouting and also to check whether or not it's water sensitive for steeping
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