Frikkieman

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• 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
  as commerc...

• 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
  smoked m...

• 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
  the mashtun...

• 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
  around. Als...

• 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...