I am trying to determine what bailey to use in a new recipe. I need to get “crushed malted barley”. I have come across 2-row and 6-row. What is the difference? Is one better than another? I also can’t seem to find malted barley. Can one assume that all crushed barley is malted? You help is greatly appreciated.
Thank you for your extremely quick response. I am still not to clear on the second part of my question. is one to assume that crushed barley is a malted barley. I thought a malted barley was a grain that has been sprouted and stopped, then crushed. How Can I be sure it has been sprouted. And now I will ask, is this really important that it has been sprouted?