Last Activity:05-23-2013 12:43 PM
Posted in thread: Smoking Malt (Results and Ideas) on 05-23-2013 at 06:57 PM
I have used the Weyermann Beechwod smoked malt before. The malt smelt smokey, not very strong
but was stronger in final product. I brewed this recipe. called for 5lb smoked malt per 5 Gal,
batch. At ...
Posted in thread: Smoking Malt (Results and Ideas) on 05-23-2013 at 05:43 PM
Ah ok, I was also thinking of going for hickory. I know it has a very rich and strong smokey
flavour profile. I'll give alder a try, but its quite difficult to get where I am. This article
I found see...
Posted in thread: Smoking Malt (Results and Ideas) on 05-23-2013 at 01:18 AM
Good day everyone. I've recently started smoking meat and thought to myself, why cant I smoke
my own malt then (thinking cherry wood). I've been playing with the idea of smoking my own malt
Posted in thread: Smoking Malts on 05-21-2013 at 07:07 PM
I know this thread is quite old but what the heck. I plan on smoking my own malts with the OP's
method, but perhaps only smoke for an hour instead of 2. What are the results of everyones home
Posted in thread: Loon Lake Smoked Porter (Award Winner) on 03-04-2013 at 10:27 PM
Thanks woknblues for the reply. Good to hear as I havn't actually gotten around to doing the
beer. sivdrinks, what was your OG that your FG was so high? I'm concerned as the OP said "I
mashed this at ...
Posted in thread: Loon Lake Smoked Porter (Award Winner) on 03-01-2013 at 12:04 PM
I'm planning to make this recipe this weekend. Wanting to know how vigorous a fermentation it's
going to be. I made the "Bee Cave Brewery Robust Porter" a while back and it lost its mind,
blew the lid...
Posted in thread: Sacred Summit Pale Ale (AG) on 02-18-2013 at 07:22 PM
Ah ok, sounds promising. Maybe you could add more grain to up OG and mash a little higher so
that there's more unfermentable sugar. So in the end it has the same amount of alcohol in the
end but the F...
Posted in thread: Questions about, mashing, sparging, recirculating wort on 02-18-2013 at 07:16 PM
This might be off topic dylanphelan but I combine my mashtun (coolerbox) preheat with my first
water addition. I usually heat my mash in water to about 81 - 83 Celsius. Then I toss it into
Posted in thread: Sacred Summit Pale Ale (AG) on 02-18-2013 at 05:53 PM
Heyhey dylanphelan, any news on that sacred summit pale ale. How did the cara blonde sub work
out. I'm really keen to try this recipe soon. I have lots of cara blonde and Summit hops lying
Posted in thread: Heavenly Scourge Black IIPA on 01-27-2013 at 05:45 PM
I wanna sub it because I'm gonna have to import it as I live in South Africa and the people who
I can purchase/import from dont have stock, almost always SOLD OUT. Could probably get off ebay
but I do...