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Old 11-08-2008, 03:12 AM   #31
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If you have a humidor
IF I have a Humidor....


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Old 11-08-2008, 03:52 AM   #32
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How about putting some grains in an airtight container with a couple cigars or other form of tobacco and "aging" it for a while. Might impart unsmoked tobacco flavors. Then just use the tobacco flavored grain for mashing.
This could work, but it would take a little longer than that for the flavors to meld together.

Although I do like the spanish cedar idea. That could be an interesting flavor.

That's a cute humi, BK.

I see you like Don Tomas, have you had a chance to try their Sun Grown line? That's the only DT stick I can stand to smoke ... but it's mighty good!
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Old 11-08-2008, 05:12 AM   #33
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Several points from the chef in me...

The storage of grains with the cigar would certainly impart a good bit of flavor, depending on the length of time and strength of the flavor you are looking to impart. Very strong flavors like truffles are commonly stored in rice or eggs to impart their flavor.

I know that when Anthony Bordain ate at the French Laundry, Thomas Keller's staff whipped up a Tobacco infused coffee custard with seared fois gras as a play on the fact that Tony is/was an unapologetic smoker. Granted I'm sure it was a minimal amount, but it happened.

I'm sure the smoking idea would work, but I would start with a very very small amount of "stogie-smoked" grain in my grain bill. This might be a good one to brew up a few 1G batches before you roll into a dedicated five gallons of it.

Just my .02
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Old 11-08-2008, 05:12 AM   #34
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How about putting some grains in an airtight container with a couple cigars or other form of tobacco and "aging" it for a while. Might impart unsmoked tobacco flavors. Then just use the tobacco flavored grain for mashing.
This..I think....would probably be the safest way to do it...kinda like cold steeping coffee...


BK, Hermano...having been a smoker of various tobacco products most of my life I can understand where you're coming from, BUT it's not like we're dealing with a pure herb/spice, that you wanna work into your flavor profile...we're talking poisons and toxins on so many levels...

I think you have to minimize the chemicals in the tonacco as much as possible...Hey does that native american tobacco company that touts themselves as 100% pure make cigars????

If I were gonna attempt something like this, I would go for something with thye fewest adjuncts as possible...
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Old 11-08-2008, 05:19 AM   #35
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I don't think it's advisable to put cigars into your beer. Nicotine is HIGHLY toxic, and it is indeed miscible with water (it's an oil, so it isn't water soluble, but it will mix with water, unlike petroleum based oils). I remember reading a "recipe" to deliberately concentrate nicotine for use as a poison. Supposedly a single can of dip contains enough to provide a lethal dose.
Thats very true. The LD50 dosage ( dosage at which 50% of the population will die is only about 60mg. A can of Copenhagen or a pack of cigarettes is probably more than enough to kill you, unless you're very large - but at the least its going to make you very ill.


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