Recent content by mrdavebeer

Good stuff. Thanks for the experiment. I was about to do one myself, but now I don't have to. Thanks.

Here's the update on this overly smoked beer. https://www.homebrewtalk.com/f12/smoking-wort-grill-smoked-beer-202215/index4.html#post3109639

So here's the 7-month verdict: it's too strong and it's ashy I tasted it at 3 months: bleh...too strong and ashy 5 months: mellowed some, so it's more tolerable, but still strong and ashy 7 months (today): mellowed even more and is more drinkable. More aging may bring it around. But it's...

Great idea, smokinghole. I could always blend it with anything along the way. Yeah, that's a good option for any set of brews.

Good to know, Toga. Thanks. I don't know if I can control it this way or not. In any case, the word is that the smokiness should diminish over time. I'll let it age many months and see how it cleans up. I'll post updates.

CampFire and azscoob I appreciate the insights and experience. Glad to know age will reduce the smokiness. I have it split in two fermentors, so I'm going to dry hop half. Big thanks. :mug:

I smoked part of it. It's way, way smokey. It might mellow in 6 months. But there's no mistaking it for smokey now. :)

I did an experiment and made REALLY smokey beer. It's too smokey. DETAILS ON HOW I DID IT: https://www.homebrewtalk.com/f12/smoking-wort-grill-smoked-beer-202215/ PICTURES https://www.homebrewtalk.com/f12/smoking-wort-grill-smoked-beer-202215/index3.html#post2433876 So now it's too...

Ugh....way too smokey. REALLY, REALLY smokey. It's even a little dirty smokey. It has mellowed over the last week or so, but it's still pretty smokey. Perhaps in 6 months it work. Do smokey beers by the tradition method start out really smokey? Since I started with a rather light flavor...

I went to San Diego on a business trip and found Oggi's, a pizza/micro brew place. The first night I tried pizza and a beer. Good enough, but filling and heavy. The next night I went with a salad and beer because when traveling it's very easy to eat too much with restaurant portions. It was a...

The wort tasted a little smokey, maybe woody. I usually can't tell as much the first day when I cook a turkey this way...I hang around the smoke, so my senses get used to it, and my clothes, skin, hair all get really smokey. Hell, the whole neighborhood smells like smoke. The next day I can...

I finally did it today using a mini-mash of 6-row and 2-row that I cooked/boiled on the grill. I put wood chips on the charcoal to make the smoke. I also mixed up 4 lbs of Alexander's Pale Malt LME with water and added it during the last 10 minutes. Here are some pictures.

Smoking soup...great idea. I make a soup, too. Might try it.

That's what I'm talking about. It makes sense to use smoked grains...saves time, etc. I just don't intend to make sense that way with this. :ban: The big roasting pan (without lid) sits in a grill, the grill lid is shut. The charcoal cooks, wood chips on the charcoal smokes. I'll post a...

Thanks for all the tips, warnings, ideas and speculations. This might be more work than other options. I never made a smoked beer with smoked grains, so I don't have a baseline to compare it too. It makes sense to do it with smoke grains... ...but I don't intend to make sense with this. :) If...