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Old 11-22-2009, 04:31 PM   #21
GunnerMan
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Brewing this today, I love Islay scotch so I am wondering if my taste for smoke will carry over to beer...

I did up the grain bill too 52% Smoked malt as I was afraid I would drink some and be left wanting more smoke.

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Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...

Life is good...

Last edited by GunnerMan; 11-22-2009 at 04:34 PM.
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Old 11-23-2009, 01:07 PM   #22
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I think you'll be happy upping the smoke. I may up it even more next year and do a smaller bottled batch as more of a specialty beer. Currently mine is pretty smokey, but I can handle 2-3 in a row.

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Old 11-23-2009, 02:27 PM   #23
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I could barley detect any smoke in the wort, when I let a sample cool the smell came through fairly nicely but there was still little taste. Hope it is just masked by the sweetnes and comes out after time. Either way I can tell she is gonna be great and can't wait to crack one open.

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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

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Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...

Life is good...
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Old 11-24-2009, 01:43 PM   #24
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Yeah I could barely detect any smokiness post boil. Let it ferment, you'll be happy.

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Old 11-29-2009, 04:51 AM   #25
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where are you getting 9 SRM smoked malt?

i'm having a hard time, I can only 2-3...

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Old 11-29-2009, 03:52 PM   #26
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I didn't use 9 SRM I used Wyermans smoked malt whcih is lighter. I did some checking and from what I could find was beech smoked and my LHBS assured me it was not peat smoked. I upped the grain bill slightly as well but if you are worried about the color, don't be it will still be very dark.

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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

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Originally Posted by Duckfoot View Post
Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...

Life is good...
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Old 11-29-2009, 04:27 PM   #27
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i'm not worried about the color really, i'm just worried that i'm using the right stuff. i've seen other recipes call for 9 SRM smoked and i'm wondering where they are getting it.

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Old 09-14-2010, 10:52 PM   #28
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I'm curious, why such a short 2ndary ferm time?

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Old 10-01-2010, 06:19 AM   #29
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I scaled this down to 1.1 gallons, and brewed it up tonight using Deathbrewer's Stovetop AG method. OG and volumes came out spot on. Rehydrated the yeast, and in less than 1.5 hours it's bubbling away in the ferm chamber set @ about 62-64F.

Hydrometer sample tasted great. The smoke flavor came out nicely. Can't wait to drink it.

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Old 10-05-2010, 07:21 PM   #30
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I did not secondary this last time I made it. I think if I wanted to drop out as much yeast as possible I might do something like that however it does need to age a little longer imo.

It was great bottled after 3 weeks but give it even an extra week or two and this beer is superb. It is a must have on hand for the winter months. Actually gonna get me another 10 gals rolling next week.

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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

Quote:
Originally Posted by Duckfoot View Post
Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...

Life is good...
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