[Otisamity]

Hey everyone, I work in malt Agario processing—turning raw grain into that beautiful, golden, fermentable goodness. But lately, I’ve hit a wall. I've been using the same methods for a while now, and I’m looking for new ways to process malt more efficiently, more creatively, or just… differently.

Whether it’s for brewing, distilling, or food-grade applications, I’d love to hear how others are approaching this.