No, but "DON" is a fungus in barley that creates foaming when it is malted. Standard testing determines acceptable limits. http://www.ag.ndsu.edu/pubs/plantsci/pests/pp1302.pdfAre there any types of fungus that can attack grain that will limit foam/head?
No everything is malted and blended to specifications, even low quality barley has it's merits in certain applications. The "big boys" as you put it grow a percentage of their barley with farmers, sell it to the malt plant, then re-purchase after malting.If a malting company that supplies malt to the big boys of brewing, have a load of grain that doesn't meet the quality that the big boys want. Is the lower quality grain sold to home brewers?
Haze generally comes from barley variety, and beta glucan. If BG is above 100 expect haze, look for lower then 100, in your malts.why well-modified pilsen malts still come out hazy?
Barley variety, and market price would be your answer. Almost all barley is contract grown nowadays, a very small amount hits the open market.What is the price of un-malted barley?
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