Yeast From Raw Barley

Hi,

I have a crazy idea. For experimentation sake would it be possible to add freshly cultivated barley heads to a cooled wort to use the naturally occuring yeasts it attracts very much how wine uses the yeasts on the grape skin?

Would this work?

You'll probably get yeasts, but you'll also probably get microbes, such as lactobacillus, pediococcus, molds, etc.  However, in wines, the fruit has readily available sugars that the yeast have ready access to.  On raw unmalted barley, the sugars are mostly locked up inside as starches, so the concentration of yeast and other microbes probably aren't as high.

The same yeasts in that area are on fruits, so you're better off putting fruit into 1.030 wort, making a starter and trying to grow them that way.

Very interesting thank you