Malting wheat at home

Short video to explain how you can malt wheat for a weissbier. I find that wheat is ready for kilning slightly earlier than barley. Rinse your grain well to get rid of soil and chaff. Soak in fresh water for 48 hours, then drain and keep at 12c for growing. You must stir it frequently during malting to stop the roots forming a nice carpet! Once malted dry your barley, then get rid of the rootlets by swirling it about and pouring from bucket to bucket in the wind to blow the roots away. Then kiln it and you are good to go. Sorry for the odd sounds, I kept receiving odd wifi sounds during the film.