Hot answers tagged 2-row
2-row: Favored by European brewers Lower protein content Yields greater theoretical extract Tend to be more uniform in kernel size (better for less-sophisticated mills) 6-row: Grows better in the U.S. and is cheaper, so used by big domestic breweries More enzymes and husks help with adjunct cereals (so good for e.g. an oatmeal stout) Higher protein ...
Taste wise you're going to get a slightly more grainy flavor out of 6 row. Biologically 6 row has more diastic power and is better used for converting starchy adjuncts. You also will get about 2ppg more out of 6 row than you will 2 row. But quite frankly, today's 2 row is well modified and has enough diastic power to convert a large amount of starchy ...
Both will work, in the sense that you will get beer at the end, but they will have different results. The 160F steep for a few minutes will not extract much sugars from the base malt, and those that are extracted will be dextrins, non-fermentable sugars that give body, and also starches which will give the beer a haze. Combined with the use of extract ...
There is a large difference in flavor between maltsters in my experience. Which you prefer is subjective and as pointed out, needs to be determined by experience. My preference is Rahr, followed closely by Great Western.
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