Changes

'''Malting''' is a process in which grains are allowed to germinate and then quickly dried in a kiln before the plant has a chance to fully develop. Most grains that homebrewers purchase have already been malted and are ready for either steeping or crushing and [[mashing]]. The malting process develops enzymes that are required to modify complex starches in the grain into simple fermentable sugars during a later step in the brewing process called [[mashing]]. Malted grains are low in moisture and can be stored for an extended period. Malted grains are also easily crushed for brewing[[All Grain|All Grain Brewing]] or steeped for use in [[Extract Brewing]].