ditchingham maltings | there but for the grace of god

We were now in the main part of the maltings plant where the malt would be allowed to germinate before being killed.

(The malting process allows the malt to briefly germinate and begin to break the starch in the seed down to maltose. The seed is killed, normally by drying, before it begins to sprout).

There wasn’t much here, but then again, was there anything here originally? Was it just a matter of dampening the malt to start the germination, leaving it for several days, then collecting it up and heating it? Were these huge empty floors just areas where the seeds were left to get on with it?