Germination outcome and end of germination : transfer to Kiln

Grain appears swollen with moisture for germination.
Significant forked rootlets are present.
Overgrown acrospires observed.
Nonfeasible conditions include:
- Acrospires at 75% of kernel length under husk.
- Smearable endosperm.
- Presence of enzymes, simplified protein structures, and carbohydrates.
Completion of germination involves transferring green malt to the kiln.

Both rectangular and circular vessels are unloaded using an auger.
Quick transfer times are emphasized for maintaining control.
Importance of covering the germination floor for even aeration:
- Partially uncovered floors lead to uneven aeration and uncontrollable malting.
Designed transfer time for batches is less than two hours.

Critical to maintain aerobic respiration throughout malting process:
- Consumes oxygen and moisture, producing carbon dioxide and heat.
- Declines in oxygen and increases in carbon dioxide can induce anaerobic conditions.
Anaerobic conditions can lead to:
- Production of undesirable byproducts:
  - Hydrogen sulfide.
  - Lactic acid.
  - Acetic acid.
  - Methane.
Watering of grain bed is important to support growth and counteract drying effects of airflow.

Standard malting loss from clean barley to cleaned barley ready to ship is 18%.
Airflow through grain beds relies on:
- Even grain bed depths.
- Proper loading and leveling of vessels.
Turning of grain bed prevents rootlet growth from blocking airflow.
Carbon dioxide accumulation can hinder germination growth.
Use of germination return air is restricted to avoid high carbon dioxide levels.