The floor is ready when it can be seen from a handful of grains that all have sprouted, and when the sprouting rootlets have reached no further than half way down the grain. If it is halted too soon the sugar yield will be too low; too late and it will be useless. The barley, now known as green malt, is then moved up to the kiln room (drying or smoke house) attached to the malt barn - a room easily identifiable from afar because of its pagoda-shaped roof.