Alright, it might be a bit of a stretch to call this cooking in any way, and thus worthy of inclusion on this board -- but it did happen at home and I figured this board is where the relevant experts are:
I fermented some barley in water by accident. (To make a long story short, I had it soaking, got sent out of town for work unexpectedly, and left it for two days.) I just got home and discovered it with all this foam on top and exuding a strong smell of -- well, fermentation. Am I on my way to making beer or anything else delicious? Could I wash the barley and make soup with it like I was planning to, originally? Or has the barley gone entirely bad (the Miami, spring break version)?