Three batches of malt were making their way through the Farmstead Malt House at the Rogue Barley Farm in Tygh Valley.
One batch of floor malt was bagged at the beginning of the week, while a batch of micro malt was moved from the germinator, to the kiln and then bagged. A second batch of floor malt was steeped and then moved to malting floor where it was still being flipped and moistened at the end of the week.
No roasting and no smoking this week.