Somewhere I have read that the malt needs to rest after kilning, I thought that was for better extract. Taste? Anyone have a clue?
Maybe there's a reason it hasn't been done in over 200 years?
"2.6.3 Malt storage
The water content slowly increases during
storage to 4 - 5 % . This results in physical and
chemical changes in the endosperm which
make further processing easier. Freshly kilned
malt if used immediately can cause lautering
and fermentation difficulties.
Malt is therefore stored at least 4 weeks
in silos or stores. Since most of the seedlings
are no longer alive and respiration in the corn
would only cause undesirable losses, the malt
silo is not ventilated. A precondition for proper
storage is that the malt does not become moist
because it is hygroscopic. Moist air therefore
has to be kept away. The malt which is to be
stored has to be well cleaned, cold and dry.
In silo storage, because of the smaller sur-
face area, the risk of water uptake is lower
than when storing in malt stores. In malt stores
the malt layer is about 3 m high. Previously this
was often covered by a layer of germs which
absorbed the moisture and consequently pre-
vented water uptake by the malt." -Kunze