Last Activity:01-21-2015 8:44 AM
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6 Likes on 4 Posts
Posted in thread: North to Alaska Smoked Porter on 10-29-2013 at 07:15 PM
I think you could use 9# of Weyermann Beechwood Smoked malt and not be too smokey (about 64%
for this recipe). I've used 20% and 60% in smoked porter and would recommend the higher
percentage.I plan o...
Posted in thread: North to Alaska Smoked Porter on 10-25-2013 at 02:27 PM
Yes, that should do it. The 1st time I used the cherry wood smoked malt, I treated it like the
alder wood and used it for all the base grain...Too much smoke flavor. Cheers!
Posted in thread: North to Alaska Smoked Porter on 10-25-2013 at 11:46 AM
Sundowner, this one has been on my list for a while but I lack the means to smoke the malt. Do
you have recommendations for a commercially available substitute for the 2 row? I want to make
sure the b...
Posted in thread: North to Alaska Smoked Porter on 08-12-2013 at 02:17 PM
Ah yes, KC Bier Meisters...a great bunch. This beer scored a 43 in the 2005 competition there.
You have a perfect setup for smoking the grain. Look forward to your reports. Frankly, from the
looks of ...
Posted in thread: Oatmeal stout help on 08-11-2013 at 10:07 PM
Not meaning to dispute beertroll's comment since all mash systems are not the same, but I've
never had a problem when using flaked oats...no rice hulls needed with my system...10 gal igloo
Posted in thread: Oatmeal stout help on 08-11-2013 at 05:40 PM
This is my favorite grain bill for what you're looking for...a good place to start anyway, if
you want to tweak your own...Not mine originally...It was a homebrew friend's grain bill and an
Posted in thread: North to Alaska Smoked Porter on 08-11-2013 at 04:19 PM
This looks TASTY.I just called up a good friend of mine to acquire some alderwood. This is
going on the brew calendar! :mug:Have you brewed this yet Amanda? I honestly believe, for those
who love a go...
Posted in thread: Jalapeno Cream Ale on 07-09-2013 at 07:43 PM
I'm really glad so many folks have enjoyed my little recipe...Cheers to you
Posted in thread: Outdoor brewing in summer on 07-14-2012 at 09:03 PM
I would die in 45 minutes at 125*I did die a couple of times...:). We have a deck built on,
it's shady and we sat out there when we were a bit younger. Just not worth the hassle now
unless we catch a ...
Posted in thread: Outdoor brewing in summer on 07-14-2012 at 07:08 PM
Our brewery has a screened in section for the actual boiling of the wort but the summer temps
still get up to 125F inside. We're shutting down until Autumn and drinking some of the better