WillA few weeks ago, I went to a workshop on small-scale grain growing. I asked the presenter about home malting. She suggested this video. She added the following:
"...the video suggests that after steep the moisture should be at least 42%. I would recommend at least 45%. And for the drying stage, a food dehydrator is my preferred method rather than screens with fans (although that might work in the summer when we have higher temps)..."
