So why does Rye malt look like it does? Was weighing out some ingredients today and noticed how different it looks. Almost like shrunken hardened two row.
smaller harder kernel with no husk.
Rye malt and Barley malt are entirely different beasts. they are both grasses and they have both been malted but the similarity pretty much ends there.
it should still be soft enough to chew easily though. if it’s steely then you might be dealing with unmalted rye which is a different thing again.
Side question…is it kosher to chew malted grains? I keep hearing about rat droppings, etc. in this stuff.
ha! i’ve eating more grain than i can weigh…haven’t died yet.
OK, well I’ll just pop a handful of this 2-row into my mo
im sure someone can come up with stats that it’s bad…i’m an army guy so what doesn’t kill ya makes ya stronger!
Wheat’s appearance is some where between barley and rye. Different seeds from different grasses.
your a funny guy. I see what you did there.
it should be fairly easy to distinguish between a kernal of rye malt (smooth, greenish, hard to the fingernail but will crumble) and a rat dropping (smooth, blackish, soft to the fingernail and will squish). and if you mistake two row for rat droppings you best switch suppliers.
share the joke boys…i’m thick i guess :o
;D Gotta picture flbrewer keeling over mid-sentence.
Ha! Don’t feel bad Ken, I was in the same boat.
I’ll be here all week, try the prime rib!
i would but i heard the beef cattle ate the 2-row that the mice shat on ;D
Because it’s rye and not barley.
Dennys answer, though lacking in scientific jargon, seems quite plausible
+2 
+3 [emoji12]
I’d be happy to obfuscate…