Recent content by Forestgrover

Summer 2012 Update I added no chips...mainly because I think starting off with so many flavors is kind of crazy and makes it tougher to know exactly where the flavors were coming from. This batch is a straight smoked apple mead. It's been aged for about 2 months so far so I decided to bust...

I haven't responded to this thread in forever...I made a tincture with my smoked apples and added them to 2 gallons of mead, it smells fantastic and is taking on a great color. I have some smoked oak spirals...think my wife threw them out wondering why I had sticks in the house. Anyways I'm...

You know I actually bought some smoked tea from the Stash Tea people since there are close to me, the smoked darjeeling was garbage it was so weak but for mead...who knows.

You know I think peated malt can be used in brewing but super sparingly. I made an imperial porter and used 3 lbs of cherrywood smoked malt and half pound of the peated and the smoked flavor was superb. I have made that same recipe but used 2lbs of peated instead of cherrywood and it was so...

I smoked 2lbs apples and they taste fantastic, used applewood chips and apple juice in the liquid tray. I cored and cut the apples into 8 pieces. I think I left them in there for 4-5 hours. I also smoked two six inch oak spirals. Birthday party this saturday but hopefully will get a chance to...

Do you guys have any idea how much residual sugar might be in coffee beans? I transferred the beer to the secondary (once bubbles were between 90-120 seconds apart) and added a half pound of coffee beans. It looks like there is another small krausen forming in between the beans. Anyone had...

I'm buying some american oak cubes this weekend and 2 lbs of granny smith apples and right now the plan is to use applewood to smoke them with since that's what I have, any other suggestions. I'm going to peel and core the apples before smoking them so they have more surface area to absorb the...

Hey guys, love this thread. Could you take the process used to make sake and instead of using rice, use grain? I don't really know a lot about Koji other than it breaks down starches. I'm also curious to know how the Black Fobidden rice would affect the flavor of an ale.

No I haven't even heard of that. I think Great Divide makes an all rice beer as well. Thanks for the reply. The basic premise of my question I guess is that would adding Koji to grain work?

I'm a big fan of Sake, I live about 5 miles from the only Sake brewery in America. I love the smooth/creamy texture and started to wonder if you could apply the same techniques with grains. Obviously it wouldn't be "beer" in the traditional sense. I've also thought about substituting alpha...

Still haven't made this, just started brewing again but I found a scotch infused mead and it was glorious. However it was not a peaty scotch so I think I'm going to make 3 different gallon batches, one using some smoked oak cubes, one that is a braggot with peated malt, and one where I have...

Let me know how it all comes out, I have a ton of loose leaf yerba mate and had thought of something like that myself.

Did you ever brew this? Very intrigued. When I make sun tea I use that many bags for probably 2 gallons of water so with your malt and other flavors I would imagine that you would need to increase the number of tea bags considerably for a pronounced flavor. I suppose you could use them like...

sorry 3-4 days

So everything was going well with the first batch of beer I have made in 2 years...or so I thought. I pitched some San Francisco Lager Yeast and I noticed some respiration but it was pretty uneventful and when I put my airlock on it all bubbling ceased pretty quickly. I've never lagered...