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Old 02-07-2007, 05:11 PM   #11
Fish
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No one has tried smoked hops? May have to burn a few to see what they smell like.

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Old 02-07-2007, 05:18 PM   #12
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Quote:
Originally Posted by Fish
No one has tried smoked hops? May have to burn a few to see what they smell like.

*shrug* I have had Lapsang Souchong (pine smoked tea) before. Definitely an acquired taste imo. You could try the smoked hops. Thing is, what I have found with smoke flavor is that it doesn't matter all that much what ingredient is the vehicle for it. In the end the smokiness is pretty much it's own component. I smoke Chilis when I harvest at the end of the summer, when I add them to something I get the smokiness but there is little way of telling in the end where it came from.
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Old 02-07-2007, 09:04 PM   #13
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Just "smoked" a Chinook pellet. Sure reminds me of ...



something. Really light little buzz. I would fear that this may add a bit of a ashtray taste.

I guess zoe's point was that smoke adds a smoke flavor. I would think hickory adds a more bbq flavor, bah maybe it don't matter. bit hungry now.

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Old 02-11-2007, 05:03 AM   #14
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I went had an order with Br & more Br and while the first order I had with them was sent within the same day I cancelled this order because 4 days later the order had not been filled. I went to the LHBS and bought a Sweet stout kit and a few other things so I am hoping to modify the kit. It comes with 1.8 lbs of grains (I think there at least 3 different grains a light a brown and a dark) and 7# of malt. I smoked the grains. I was going to go by my recipe but I was shopping with the 3 year old and it was quiker this way. My main question is should I use the lactose with the smoked grains? Any thoughts?

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Old 02-16-2007, 09:45 PM   #15
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Just tried a sample while I racked it and wow! It is yummy.

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