Clean all equipment and bins prior to harvest to avoid contamination. Barley is harvested between mid-June and early July, approximately two weeks before wheat. It is important to realize that the quality of the grain is of utmost importance to meet malting standards. Damaged grain or grain that has poor germinability is not suitable for malting because malting is the germination process. Kernels should not be broken or damaged, and the husk should remain tightly adhered to the grain.
Barley is physiologically mature at approximately 35% grain moisture content. However, harvesting at moisture levels of 20% or greater makes the kernel highly prone to damage during combining, which can make it unusable for malting.
Weather-related factors will usually dictate when the actual harvest can occur. Mature grain that remains in the field for an extended period, especially if grain is re-wetted, is prone to lodging and increased vomitoxin levels. These factors will reduce grain yield and grain may be unsuitable for malting.