What is the primary consequence of high moisture levels in barley?

High moisture levels in barley primarily lead to contamination issues. Excess moisture creates an environment conducive to the growth of molds and bacteria, which can spoil the grain and affect its quality. This can result in the development of mycotoxins and other harmful substances that not only compromise the safety of the grain but also its usability in the brewing process.

While moisture does influence other factors in barley, such as malting efficiency or fermentation, the immediate and pressing risk associated with high moisture is the potential for spoilage and contamination. High moisture content can hinder the proper germination process during malting, negatively impacting the production of enzymes crucial for starch conversion and ultimately affecting the brewing process. Therefore, maintaining appropriate moisture levels is essential for ensuring the integrity of barley and its suitability for brewing.