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Old 02-02-2013, 02:27 AM   #11
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My experience with San Diego Super Yeast was so so. From what I have read here, it likes a specific narrow temperature range. I ended up pitching SO-4 on top of a stuck fermentation
Only reason i chose this was because it cleans up so well. I wanted the biggest flavors to come from the peppers and the peated malt.
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Old 02-02-2013, 02:45 AM   #12
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Originally Posted by itsernst

It was high...mashing already. Smells smoky but not overbearing though.

It may be a miss, and I am sure I will know about 2 hours from now if it is.

Thanks for the heads up though!
It's not so much the smoke, but the particular aroma/flavor of peat smoked malt - can be rather "medicinal". Nothing wrong with using 2 lbs (or more) of non-peat-smoked malt (like weyermann rauschmalt) if you want a smoked beer. Perhaps this will be fine - I have never tried using this much peat smoked malt, so I can't really say anything from personal experience...just from everything I've read about it. Cheers
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Old 02-02-2013, 02:48 AM   #13
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Sorry don't have anything to add to the thread but...GO NINERS!!

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Old 02-02-2013, 03:16 AM   #14
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I have to agree that is a lot of peat smoked malt. Although in saying that I love the peat - especially in my single malt. Never made an overly "peaty" beer however. Interested in know how this one turns out.

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Old 02-02-2013, 03:19 AM   #15
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I have to agree that is a lot of peat smoked malt. Although in saying that I love the peat - especially in my single malt. Never made an overly "peaty" beer however. Interested in know how this one turns out.
I have a Talisker 10 year single malt sitting a few feet away from my kitchen so I will make sure to test both and see
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Old 02-02-2013, 04:15 AM   #16
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Color of mash came out light and smells awful peaty. We will see!

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Old 02-02-2013, 12:14 PM   #17
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As for color there was nothing in your recipe that added much color right?

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Old 02-02-2013, 03:33 PM   #18
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As for color there was nothing in your recipe that added much color right?
That is correct. In addition, after adding 4# of Golden DME at around 15 minutes, the peat smell has almost gone away completely.

OG was about 1.056
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Old 02-13-2013, 02:37 AM   #19
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Dry hop time!!!!


Starting with 5 frozen jalapeños for a week

image-2439405044.jpg  
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Old 02-13-2013, 03:17 AM   #20
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Looking forward to an update once this is kegged/bottled. Want to try my hand at a smoked jalapeno beer.

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