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Message: <blockquote data-quote="Not For Horses" data-source="post: 1155034" data-attributes="member: 30837">Hoppy, Is this a tried and tested method or stuff you've read?1.5 times the length of the kernel would be overmodified and would start to reduce the extract potential of the grain. 3/4 to 1x the length of the kernel will be fully modified and I'd be starting to dry it now.The concrete floor is probably overkill for most home brewers. 2 of those 50 odd litre plastic tubs from Kmart/BigW/wherever will get you 12-15kgs of malt at a time.Turning the malt twice as a day is important to dissipate heat as well as prevent the rootlets from matting as you've already seen. You can turn it more often if you want but unless you're sitting around all day watching barley grow, you probably won't do this. And it won't really matter too much.As an interesting side note though, it was once common among some polish maltsters (and maybe others, I'm not sure) to leave the malt untouched as it was germinating and then use a machine to tear apart the whole mess prior to kilning. Not sure why they did this mind you.The resting thing, well I'm not really sure on that one. My malt usually sits around for a couple of weeks before I brew but then several times I've used malt that was kilned the day before brew day and not noticed anything out of the ordinary.</blockquote>