TimBrewz
Well-Known Member
Hi Brewers, I just picked a bag of this new base malt. It was highly recommended by one of the local homebrew gurus. The kernels are very plump and tasty out of the bag. Here is the description:
Full Pint Malt was developed at Oregon State University (originally named BCD-47) and is a spring 2-row barley. Described as "very fermentable and having a very nice extract... Full Pint wort also tasted very good, pre and post boiled... a very pleasant and strong fresh salted popcorn note. A very positive clean sweetness as well, with no harshness or astringency... the fermented Full Pint beer was clean, slightly estery, a bit tart and bready."
I am brewing a Centennial Wet Hop Pale Ale tomorrow with this malt and a touch of Carastan, fermenting with another new product to the Portland area, the "Pub Ale" strain from Imperial Organic Yeast which comes in an awesome little aluminum can and has 200 billion cells (2x Wyeast/WLP). The yeast is equivalent to WY 1968/WLP 002.
Anyhow, I have not seen any posts on here about either of these new products, so I will keep you posted.
Full Pint Malt was developed at Oregon State University (originally named BCD-47) and is a spring 2-row barley. Described as "very fermentable and having a very nice extract... Full Pint wort also tasted very good, pre and post boiled... a very pleasant and strong fresh salted popcorn note. A very positive clean sweetness as well, with no harshness or astringency... the fermented Full Pint beer was clean, slightly estery, a bit tart and bready."
I am brewing a Centennial Wet Hop Pale Ale tomorrow with this malt and a touch of Carastan, fermenting with another new product to the Portland area, the "Pub Ale" strain from Imperial Organic Yeast which comes in an awesome little aluminum can and has 200 billion cells (2x Wyeast/WLP). The yeast is equivalent to WY 1968/WLP 002.
Anyhow, I have not seen any posts on here about either of these new products, so I will keep you posted.