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Old 05-06-2008, 04:11 PM   #21
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You look very Bruce Campbell ala Old Spice. (That's a compliment, BTW)



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Old 05-06-2008, 04:19 PM   #22
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Oooooooo.... I need an ascot! That would be a great addition to my brewing wardrobe (J/K) sorry


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Old 05-06-2008, 04:27 PM   #23
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OMFG, it's his smoking jacket. I don't know why I didn't think of that earlier....

(I have a courdoroy sportcoat that I wear all the time... just not when I'm making beer ).
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Old 07-02-2008, 02:07 AM   #24
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My stout has had some aging, and it's in the process of carbing in the keg right now. No noticeable smoke flavor from smoking 1/4 of the grain bill. Fuggit, next time I'm smoking it all.
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Old 07-02-2008, 07:35 AM   #25
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Cool, thanks for the update mckbrew. Now, I tried smoking some malt, but I had problems trying to keep the grains in the bowl.
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Old 09-24-2013, 05:09 PM   #26
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I realize this thread is very old, but have just gone through the process of smoking grains, and have some questions.

I am brewing an Imperial Stout, and the original plan was to smoke all of the base malt for about 30 min. I made up some SS mesh baskets, and used a friends Little Chief smoker with apple and cherry wood. I wet the grains with a spray bottle, and turned the grain every 10 min, at the 30 min mark, the grain had no noticeable smoke aroma, so I continued to wet it and smoke it for another hour and a half. The grain is now really smoky, and I am considering using it for 50% of my base malt. If I chew up a grain, it absolutely tastes like smoke. This is going to be a big assertive beer, and I don’t want the smoke to be lost, but I also don’t want a total smoke bomb.

Those of you who have smoked your own grain, how noticeable was the smoke aroma / flavor in the raw grain, how much of it did you go with in the beer, and how noticeable was it in the finished product?
I realize that predicting the results are impossible, but I just want a few “data points” to base my decision on.

Thanks.
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Old 10-11-2013, 11:03 PM   #27
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I haven't brewed in awhile, nor can I remember exactly what I used in this recipe but it was nowhere near 50 percent base malt and it was so smokey after several months that I poured it.
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Old 10-12-2013, 02:41 AM   #28
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A few years ago I used a porter recipe from my lhbs and smoked 30% of my grain. I put it in aluminum bbq pans and stirred it maybe four times before I got distracted with company. I accidentally smoked it for just over 2 hours. I did wet the crushed grain before smoking and I went directly from the smoker to the mash tun with the grain. During brewing and fermentation there was a strong smoke smell comming from the kettle and brew bucket. After kegging the smoke was too strong to drink. Probably a 3 week primary then kegged. I pulled that keg and left at room temp and tasted every other weekish and after maybe 3 months the smoke mellowed and it tasted greate.


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