Rye of the Storm Smoked RyePA - Page 2 - Home Brew Forums
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Old 02-07-2012, 09:56 PM   #11
hopsgrinder
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Jan 2012
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Wow smoking your own malts that's a good idea!

 
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Old 02-08-2012, 02:15 AM   #12
azscoob
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Quote:
Originally Posted by hopsgrinder View Post
Wow smoking your own malts that's a good idea!
Thank you! I find it makes the beer quite unique compaired to other beers made with commercialy smoked malt, I can set the smoke profile to suit my mood at the time... fruit wood, mesquite, hickory, beech, oak, maple...
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Old 03-20-2012, 10:12 PM   #13
Sdtastentune
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Jan 2011
San Diego, California
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Just brewed this today, smoked with black oak chips, and mesquite for the last 15 of two hours with about two pounds of grain. Got a 1.066 spot on, increased the cascade by .50 oz overall. Using WLP001 because its what I got... tastes great outta the kettle... Will let you know how it comes out...

 
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Old 03-21-2012, 12:41 AM   #14
kevjt
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Mar 2009
, WI
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Does the smoke flavor fade with age and if so how quickly? I just might have to try this one.

 
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Old 03-21-2012, 04:55 PM   #15
azscoob
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I haven't been able to keep this around long enough to have much smoke flavor fade. It will mellow out over time but personally I think it does so rather slowly.

I think the smoke profile is great as it is so I get to drinking it rather than ageing it for a long time.
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Old 03-22-2012, 02:27 PM   #16
kevjt
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Mar 2009
, WI
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Ok, thanks. One final question... At what point are the smoked grains crushed, after you take them out of the smoker?

 
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Old 03-22-2012, 10:09 PM   #17
azscoob
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Quote:
Originally Posted by kevjt
Ok, thanks. One final question... At what point are the smoked grains crushed, after you take them out of the smoker?
I pull the grain out of the smoker and bag it. I have milled it the next day, I have milled it several months later with no notable difference in the flavor or aroma.
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Old 03-24-2012, 06:37 AM   #18
Sdtastentune
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Jan 2011
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I crushed then smoked, then mashed straight outta the smoker... was a tad damp when mashed... but all turned out well so far.

 
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Old 03-27-2012, 09:39 PM   #19
Sdtastentune
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Jan 2011
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Just racked to a secondary and already at 1.006... 1 week and fermentation is practically done.. that's what washed WLP 001 gets you! Tasting great and smells great... like smoked ham maybe...

 
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