2row, 6row
I did a search on 2row and 6 row, all I'm getting are price lists and stuff like that.There is nothing in terms here in the forum either.
The malt extract for the kit says it's made from the finest 2-row malt.
Whats the difference?
Is it like a generation thing?
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Never mind, found it.
Using the wrong key words.
Was going to delete this post but thought I may not be the only one that didn't know.
I'm not the only person knew to brewing,some of the guys planing on going to all grain,
may like to know.
I almost put it in terms but I'll leave that up to webby.
Marv.
2 row is the most commonly used, but 6 row actually has more diastic power, so it can convert more starches than 2 row. You might use 6 row if you have a high number of adjuncts or in some wheat beers to help get more fermentable sugars.
A Comparison of North American Two-Row and Six-Row Malting Barley.
A brewer's preference for two- or six-row barley can be born of a number of factors, including barley and malt purchase prices, quality specifications, and brewing traditions. Product quality is in turn affected by genetic makeup, environmental conditions, and the practices of the grower and the maltster.
It is widely believed that two-row barleys are the best barley's for malting and brewing (1). In fact, outside North America most of the world's brewing nations exclusively use two-row barley for malt. Six-row barleys, if produced overseas at all, are largely used only for feed.
The situation in North America, however, is rather different and warrants closer examination. Modern American brewing practices have relied on six-row barleys, partly because they were better adapted to many regions. In addition, barley breeding efforts over the past 50 years have reduced, if not obscured, some of the differences between two- and six-row barleys and malts. Yet important distinctions remain in terms of kernel size, extract, protein, and enzyme levels.
The historical preference for two-row barley is based on the fact that two-row barley yields malts with 1-2% greater theoretical extract, meaning that brewers can brew more beer. Large-scale brewers, however, must balance the higher extract yield against the higher cost and lower diastatic power of two-row malt. Small-scale brewers with less focus on extract yield may find the differences between the two negligible.
You can read the rest of the article here.
http://brewingtechniques.com/bmg/schwarz.html
Thanks Norcal, You posted the info before I could get back here and post this.
It goes on to talk about some of the history of malt in the US and Canada.
And the Relative Production Two-Row vs. Six Row, and some of the Factors Affecting Barley Quality.
Marv.
in case you were wondering, there's actually a physical difference between two row and six row barley. take a look at the pics (halfway down the page)...
That's a good link danno thanks.
I know now why they are called 2row and 6row.
Makes since.
History:
Barley was first discovered growing as a wild grass throughout Asia thousands of years ago. It was later cultivated and consumed by the Chinese as one of their first commercially-grown commodities. Egyptians and Greeks in ancient times consumed barley for medicinal purposes as well as for a nourishing food source. It is thought that this grain made its way to North America with Christopher Columbus on his journey to the New World.
Marv.
The only people I know using 6-Row are those trying to make an accurate historical brew or a classic lager. Not too much use anymore, anyone keep it in stock?
cmanley542 wrote:
The only people I know using 6-Row are those trying to make an accurate historical brew or a classic lager. Not too much use anymore, anyone keep it in stock?
I've never used it, and in all honesty, none of the local brew shops I have ever been in have had it in stock. I usually go to smaller brew shops, so I am sure that More Beer (only about a 20 or 30 minute drive from me) has it in stock, but it definitely seems hard to get. I don't know too many brewers who have used it either, other than those I come across on forums like this.
Just seems like a relic of homebrewing and brewing in general, something used for those trying to "replicate" the old times, but not for daily use.
I use 6 row often. I love it. I just brewed 2 beers with identical recipes, one with 2 row and one with 6 row, just to see if I could tell the difference.
I thought that 6 row had more enzymatic activity and therefore helped in "big beer" recipes. I could be totally wrong though. Please, if anyone knows, or can elaborate, post here.
My local homebrew shop carries both 2 row and 6 row, and they do not have a very large selection of grains.
I look forward to hearing about any differences people have noticed in their experiences with these 2 grains.
From what's been posted here it looks like the only reason to use 6-row would be if you were making a beer that needed the extra enzymes from the 2-row, something with 50% adjuncts or more. Especially since your yield per pound is going to be lower with 6-row. I have herad the argument for the flavor as well, but I think there are ways to mimc a 6-row's flavor contribution.