Steeping is the first step in the active malting process. Water is added to cover the grain, increasing its moisture content from around 12% to between 40% and 45%.

In our steeping tank, the grain is alternately submerged (wet stand) and then drained (air rest).

During the wet stand, air is periodically bubbled through the slurry of water and grain. The goal of this aeration is to keep the process aerobic, which helps maximize barley growth.