Skagit Valley Malting

[shoengine]

Anyone here use their stuff? I decided to have my homebrew shop order me a sack of organic Copeland Pilsner which I believe they said would be in around end of November. Their stuff attracted me initially because they, and the farms, are just a quick jaunt up I-5 from me, and some storied local breweries use them (Pike and Fremont).

 

[Rodent]

I recently brewed an IPA with their NZ-151 and absolutely loved it

 

[Black Island Brewer]

I've used their Copeland Pilsner, Talisman pale ale, and have their NZ 151 pale and Pilot pale, but have not brewed with them yet. Both performed well for what I used them for (american IPA and Pale Ale), but I was talking with Mari Kemper of Chuckanut Brewing, and she said that Will did not care for their Pilsner malts for their Kolsch, and are sticking with Weyermann.

 

[shoengine]

I've used their Copeland Pilsner, Talisman pale ale, and have their NZ 151 pale and Pilot pale, but have not brewed with them yet. Both performed well for what I used them for (american IPA and Pale Ale), but I was talking with Mari Kemper of Chuckanut Brewing, and she said that Will did not care for their Pilsner malts for their Kolsch, and are sticking with Weyermann.

Did she give you any hints why the pils was disatisfying?

 

[Black Island Brewer]

Did she give you any hints why the pils was disatisfying?

Just that it didn't produce the kolsch flavor he was seeking - Will brought their kolsch yeast strain back from Germany, and wants a specific flavor, which the Skagit malt did not apparently provide. I, however, love it.

 

[shoengine]

Just that it didn't produce the kolsch flavor he was seeking - Will brought their kolsch yeast strain back from Germany, and wants a specific flavor, which the Skagit malt did not apparently provide. I, however, love it.

Great, thanks for the info.

 

[shoengine]

Well, it made an excellent Belgian Tripel. I am not versed enough in the differences between Pilsener malts to really determine if there is any quality recommendation here, but I certainly can support them for being local. I have a Pilsner fermenting right now as well, so we'll see in a month or so.