Originally Posted by BigEd
Whole barley could be used but just like flaked barley it needs to be mashed. Cooking it will gelantize the starch but that only prepares them to be converted by base malt enzymes. Without mashing you are only going to soak out some unfermentable starches, gums and proteins. If you are using mainly extract you will be fine as long as you do a mini-mash with some pale malt.
Yeah I should have mentioned I'm doing a PM, so there is 1lb pale malt, 1lb Roasted Barley and 1lb of this "ordinary" barley going into a mini-mash tun. Then the LME goes into the boiil.
I'm going to call the LHBS I got the advice from and go through it with them once more to be sure. The other place is 1hr+ round trip and that doesn't help the brew day timeline at all!
Thanks for your help, guys.