Dormancy

dormancy. (dohr'-men[t]-see)

    The inability of barley grains to germinate immediately after harvesting. Dormancy varies in intensity between different varieties of barley; it may last up to a few weeks then ceases during storage, when the grains have matured and have acquired oxygen (which can be accelerated by steeping the grains in oxygenated solutions). Some types of barleys—especially those grown in cold or maritime climates or grown during a cool wet season or harvested during a wet spell—retain a second type of dormancy called water sensitivity. These types of barley benefit from steeping to a low-moisture content level, with more water being added after an air rest period.