We have a lot of spare Copeland seed, so if anyone wants to practice malting barley, I can portion it out and we can get the interested people trying out the malting.
I've found a few resources that step through the malting process (basically starting germination in the seeds, then interrupting it part way through, drying, and potentially roasting the seed). The malting process is required to get the seeds converted into a consumable sugar so that you can make beer!
If you want to join the fun, please drop us an email to our contact or on our Facebook page and we can get you some seed to play with!
For those willing to try it out, I've linked in a few resources that seem to step out the process so that it can be easily done using fairly standard kitchen equipment (the one specialty item appears to be a dehydrator that can hold a low temperature for drying - or oven, depending how cool it is), the drying temperature needs to be below 50 degrees C/125 F for the drying, then the roasting temperature can be anywhere between 100 and 200 degrees C (200 to 400 F) for varying times to get the colour/roast level desired (we'll have to pick this later).
Happy planting everyone :)