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Old 05-26-2014, 07:34 PM   #71
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Brewed this back in March and just opened the first this weekend. It was fantastic. At first the smoke kind of shocks you but once you know what to expect it is smooth and deliciously smoky.

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Old 06-26-2014, 12:13 AM   #72
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Bottled mine in June 9 and it's just about fully carbonated and getting delicious. I ended up using 3 lbs beechwood and 2 1/2 lbs cherrywood. I also used WLP820 Ocktoberfest/Marzen yeast.

Some of you have entered this recipe in competitions. What catagory did you enter? If 22B "Other Smoked Beer" did you state a style? Did you list the smoked malts used? We have an upcoming competition in late July that I would like to enter.

Thanks!

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Old 08-27-2014, 12:42 AM   #73
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Question for you guys... I'm brewing this weekend, but I'm not up on lagering, nor do I have the time to wait (competition in mid-October). Is there a comparable ale yeast I can use? Would approx 6 weeks be long enough?

Thanks!

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Old 08-27-2014, 01:31 AM   #74
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Originally Posted by MikeyLikesIt70 View Post
Question for you guys... I'm brewing this weekend, but I'm not up on lagering, nor do I have the time to wait (competition in mid-October). Is there a comparable ale yeast I can use? Would approx 6 weeks be long enough?

Thanks!
Look through the thread. I'm sure some guys brewed it with ale yeast. I'd use US-05.
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Old 08-27-2014, 12:32 PM   #75
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Quote:
Originally Posted by MikeyLikesIt70 View Post
Question for you guys... I'm brewing this weekend, but I'm not up on lagering, nor do I have the time to wait (competition in mid-October). Is there a comparable ale yeast I can use? Would approx 6 weeks be long enough?

Thanks!
I think 6 weeks will be fine as long as you have a healthy fermentation. Here is what Wyeast recommends for yeast choices in the Other Smoked Beer category:

Wyeast Strains:
1056 - American Ale™
1084 - Irish Ale™
2112 - California Lager™
1728 - Scottish Ale™
1450 - Denny's Favorite 50

http://www.wyeastlab.com/hb_styledetails.cfm?ID=197
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Old 08-28-2014, 11:32 AM   #76
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One last question, what kind of mash profile did you guys use? Batch or fly sparge?

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