Home malting rootlets question

[Mr Majik]

Hi all

For home malting how strict do i need to be when it comes to removing rootlets?

Up to now i have been very meticulous but the process is probably the most hands on time consuming of the whole home malting experience.

When you buy pre malted barley (as i never have, its not so easily available round here) are there any / many rootlets still attached to grains ? (Hard to tell with crushed i know)

If i was to give them a quick rub, which would leave quite alot on the grains, how would that affect my brew?

Thanks in advance for all your input

 

[jimp2003]

Check out out these two videos on malting at home:

PART 1

PART 2

Part 1 has good tips on checking that the grain has sprouted enough.

Part 2 answers your question about 5mins 30 secs into the video - apparently the sprouts have high protein content and it is better not to include it in the beer.

EDIT: When I buy whole malt to mill at home it does not have any significant sprout material in the bag.

Hope this helps.. :

Cheers!

Jim