[color=blue]
> I want to do some all-grain brewing starting with malting my own barley or
> wheat, but I don't know the ins and outs of doing it. Can anyone advise me
> about the malting procedure?[/color]

You can dig around and find the details on the Internet.

Quickly looking around, here is one guy that shows how he malted sorghum
(since he can't drink barley based beer) (He now makes commercial
non-gluten beer: [url]www.bardsbeer.com[/url]):
[url]http://www.glutenfreebrewer.com/malting_equipment.htm[/url]

I found a reference to this:
Zymurgy magazine (the magazine of the American Homebrewers
Association), Volume 8, Number 4, Special Grain
Brewing Issue 1986—"Home Malting for Homebrewers"
by R.C. Dale.

I can't find a detailed site right now, but I've seen them before.
I think Papazian's books have a small section on it too. Basically,
you will have to get good barley somewhere ("feed" quality barley -
not TREATED seed barley). Then there is a lot of soaking in cold water
and changing the water and stiring the barley. They you spread it out
and let it sprout. Then you dry it and remove the sprouts. Then there
are procedures for making all the specialty grains, such a toasting it,
or half-mashing it and then drying it, etc.

Bottom line... I agree with the other posters that you should start with
store bought malt and get that procedure down well, then move into
malting your own (and even growing your own if you are very interested).

Derric