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7) Steeps chute and carts used to transport the steeped barley. 8) Steeped barley passing into the carts. 9) Steeped barley being put on the malting floors.
10) The steeped barley must be turned every six hours to prevent heat build-up and matting of the rootlets once germination and sprouting occurs. 11) Steeped barley awaiting
germination.
12) Temperature of the germinating barley is closely
monitored.
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