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Thank you for the advice Kee, I appreciate it. I'm quite relieved now. I might try CSI's version next time to compare the 2. Cheers

I have been wanting to make this recipe for over 2 years now and finally got around to finding the right ingredients and the time. So I made this bad boy yesterday (new world version). I took great care to get everything just right. I ended up with the correct final volume and an OG = 1.092...

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. https://www.homebrewtalk.com/f77/loon-lake-smoked-porter-award-winner-90531/ It called for 5lb smoked malt per 5 Gal, batch. At the suggestion...

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 seems quite insightfull. It has a couple of brewers talking about how they smoke their malt...

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 commercially smoked malt is quite expensive and I do like my beers extra SMOKEY, so I do use a lot of...

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 malts? Did the beers come out good/bad, what type of woods yielded the best results, how much...

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 around 157 and held it for just 45 minutes" but shows a FG of about 1.012. I'm afraid if I mas...

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 off, even at 66F. Given, the OG was higher and it was Nottingham yeast. Still, will I need a...

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 FG will be a bit higher and beer a little sweeter. I might try that. Also, I'm interested in how...

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. I stir it for about 2 minutes, insert by thermometer, wrap the mashtun in a blanket and let it...

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. Alsom how were the summit hops, did they have the Citrusy profile or did you get the onion/garlic...

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 dont want to spend as much money on importing them as I do on the rest of the grain/hop bill...

This recipe looks so good. I never knew I wanted to make a black IIPA till I saw this :D I'm going to have to make a hop substitution for the Amarillo. Any thoughts on a good sub for it. I see most people use Cascade as a go to instead of Amarillo. I have some Simcoe, Summit, CTZ, Falconers...

In South Africa. We get Weyerman and Castle Malting malt here and they dont make honey malt. I could maybe order from overseas but that'll cost a lot and its only half a pound needed for this recipe.

Any thoughts on substitution for the Honey Malt, anyone. I know the taste will be different but there is no way I can get my hands on it. Hey dylanphelan, looks like another fellow SA homebrewer, how did the beer turn out? Thanks

Thanks a bunch guys, your responses really cleared some things up. I always read comments from people who mash out but use fly-sparging technique to sparge after mash-out. It's good to read replies from brewers who mash out and batch sparge, like I want to do. I'm looking forward to my next brew...

Thanks RUNningonbrew. Ok, so let met just check this again. I just mash as normal (for 60 minutes or however long the recipe calls for) then add the mash out water and mix everyting up good and proper, let it sit for 10 minutes to allow the grain bed to settle and in order to denature the...

That is exactly the setup I use but the coldest my aquarium heater goes is 20C (68F) but otherwise it works great. The aquarium heater is not super accurate, might heat up to 21.5C before it kicks off and let the fermentation cool down to 19 before it kicks on. So, if your really finicky about...

I've done about 12 AG batches and I batch because its just easier. I use a coleman cooler to mash and gravity to collect the wort (no pumps or anything and no re-circulation). I've never done a mash out but am interested in doing so because I notice my FG is almost always a bit lower than in...

Yeah, I've never had a bad batch with the good o'l S-04. Well, you've inspired me with your optimism, haha. I'll for sure post again when I'm sipping the hopefully awesome finished product. Everone else on this thread raves about this beer, so, if not why not, right :)