I will have access to wheat and barley, only fresh, nothing malted. I have been reading online a little on malting. So this step doesn't seem to be an issue. My real issue is yeast. Assuming that all ...
Aside from the fact that they're two different types of grain, how do the two malted grains differ in terms of their effects in beer such as flavor, body, head, etc. when used as base malts?