STUDIES IN BARLEY AND MALT: XI. STEEPING IN RELATION TO WATER-SENSITIVITY IN MALTING BARLEYS

Where water-sensitivity exists in barley, its adverse effects on germination are avoided by steeping the grain for from 8 to 16 hr., thereafter exposing it freely to air for 12–24 hr., and then re-steeping. Treated in this way, water-sensitive barleys show greater percentage germination, grow more evenly, and commonly yield malts affording higher hot-water extracts than those subjected to uninterrupted steeping.