Beta Glucan and the Malting Process

One of the really important things in order to have good war separation is that that kernel was completely and properly modified during the malting process. That means we've, we've gotten access through hydration for the enzymes to the entire portion of the kernel. If that steeping process isn't done to the best of its capability, what you can have is basically three quarters of the kernel will be multi-and broken down. And then you'll have one quarter that stays as, as barley because it hasn't been the, the hydration of that part to allow these enzymes to work on it.