« on: August 11, 2012, 04:59:18 PM »
Got a question for you. I am new to all grain brewing and an trying to approach this very scientificly. Today I purchased 9 types of 2-row and 6-row base malted barley and made teas out of 2 oz of each to test each type of grain the way Denny described in a Zymergy article a few months back. I made notes and will be posting them Monday.
I am also reading Greg Noonan's New Brewing Lager Beer and am also trying to teach myself to look at malted barley and judge if it is well suited for making beer. I have 4 types of Rohr 6 row and 2 row barley and the endosperm is white and kind of hard. Noonan says tha thard greyish white malt isnot suited for brewing, is that what I am seeing. Anyone else taken a look at Rohr malt and decided if the malts are usually mealy or glassy?
Thanks for your help!