Edible Grains

Full Pint Barley Grains

Full Pint Barley Grains

WW4452

Hordeum vulgare A spring 2-row barley developed at Oregon State University, Full Pint is a shorter plant with an erect habit and strong disease resistance. It thrives when overwintered in our mild, wet Pacific Northwest winters, or can be spring planted in colder regions. Craft brewers were quick to identify Full Pint's appealing malted flavor described as one distinctly of fresh, salted popcorn. An excellent candidate for producing ales and English-style beers. Recommended seeding rate: 100 pounds per acre.

   Open Pollinated
   Annual
  • WW4452/E
  • 1 lb
  • $6.25

  • WW4452/G
  • 5 lbs
  • $17.00

  • WW4452/H
  • 10 lbs
  • $27.50
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Soil Temp. for Germ.Days to Emergence
45-75°F5-15


Culture
• Grains require modest levels of nutrition to produce good quality proteins
• Excessive soil fertility will cause lower protein levels and may lead to lodging (heavy heads falling over)
• Winter varieties require cold temperatures in order to produce seed heads (vernalize) in spring; they should be planted in the fall

Direct Sowing
• Plant mid-September through mid-October
• For the smaller-scale grower, broadcast the seed over the surface of the soil and rake in to ensure good soil contact
• Recommended seeding rate: 3 1/2 lbs per 1000 square feet
• Seed can also be drilled at 2 1/2 lbs per 1000 square feet—plant 1-2 inches deep
• Mulch with clean straw or leaves to 4 inches

Insects & Diseases
Common insects: aphids, thrips
Insect control: Neem oil or Pyrethrin
Common diseases: stripe rust, stem rust, powdery mildew
Disease prevention: plant disease resistant varieties, for powdery mildew use Zero Tolerance® Herbal Fungicide

Harvest & Storage
• Both winter and spring varieties of grains are generally ready for harvest in August
• Timing the harvest to ensure optimal moisture level reduces loss to shatter or grain resprouting—seed heads should be dry and resist denting by fingernail (ideal moisture content is 13% or less)
• Small-scale wheat growers can use a hand sickle to harvest—tie into bundles, called "shocks," and stack upright in the field to dry before threshing
• "Hulless" varieties can easily be cleaned by hand-threshing; other varieties may require dancing and winnowing, flailing, or mechanical threshing
• Store in airtight containers in a cool, dry location
• Complete harvest and storage information included with each order