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6-row barley, as the photo shows, has 6 rows of barley kernels lined up vertically on the head of grain. Because there are 6 rows of kernels crowded on the head, the kernels do not get a plump as the less crowded kernels on the 2-row head. So, if you have plumper kernels in 2-row, in a given weight of barley, there are actually more 6-row kernels than 2-row kernels. This is the same for the finished malt and since there are less kernels of 2-row for the same weight, you have less husk material from 2-row versus 6-row malt. The resulting beer is generally not as harsh, grainy or astringent. Thus, smoother mellower flavor over all.
Today's 6-row malted barley has a typical DP of 140 - 160 and an alpha-amylase level of 40 - 60. 2-row malt has a DP of 135 - 155 and an alpha of 40 - 60. As you can see, these are very similar in enzymatic levels so they both can work well in making adjunct brews for the home brewer if he or she wishes. About 15 years ago or so, the 6-row malt was significantly higher than the 2-row malt, but with plant breeding, these enzyme levels have come closer together. Unless you are adding 50% starch adjunct to your brews, or you actually want the flavor of 6-row malt for the beer style, 2-row malt is the malt of choice. Keep in mind, I am talking your base malt here which is the highest percentage of your grain bill.
