Malting Barley - Steeping

Steeping is the first stage malting process and usually takes 1 to 2 days in total. The moisture content of the barley is raised from typically 12-13% to 42-45%. This is achieved by a series of immersions or wet cycles followed by dry periods.
The grain becomes hydrated and starts to germinate. During the wet cycles, air is blown through the wet grain (agitation) and during the dry periods, CO2 is removed. By the end of steeping all the grains should be hydrated and should show signs of germination.

[@MSR-Saif]

Nice video, from my experiences I would like to say that the duration of steeping, mostly depends on weather, regardless of methods for instance couple of hours soaking than a day aerobic rest followed by a hour soaking or six to eight hours soaking than few hours aerobic rest and again six to eight hours soaking so on, another easy way is to soak the grains until you see a needle point like rootlets/chit/culms/coombes/sprouts begins to pop out, by the by in tropical weather four to eight hours soaking is enough and one and half or two days for germination but in summer time two days germinations could make over germinated malt, anyways the most important point is water quality, whether you use aerator for soaking stage or not, water quality has to be very good, it helps maximum germination followed by grains rotation in germination stage.

[@KorvenDallasMultipas]

Simple but amazing