Ralelen
Well-Known Member
Has anyone tried to boil on an open wood fire? I have a fire pit and this spring I am thinking of giving it a try. If so did any smokey flavors come out?
Conesus_Kid said:We did an extract porter over the campfire years ago. Very smoky tasting. It just took some time to mellow.
Im curious to know how any smoke flavor at all would come through in wort boiled over a camp fire. I mean, when cooking meats, they taste smokey because they are in direct contact with the smoke, but a kettle of wort? Wouldn't the smoke just rise around the kettle? Even if it were to billow around the top, the boiling process is constantly purging. Im not saying it didn't happen in your case, just curious to know how that would work.
For the people that have done this, how hard was it to control/maintain temperatures? Did you just get a big bed of coals and raise/lower pot as necessary? Then add wood chips to the coals for smoke flavor?
I've thought about a little liquid smoke or adding charred wood chips to the secondary to get a similar taste but with better temperature control.
didja ever do this? I'm calculating the logistics of moving my entire brewday outdoors:
Heat up the water in my kettle over wood fire then pour into cooler(tun) to cool down to correct temp. Once temp hits strike temp, dip my grain bag in and seal the cooler for mash time.
When mash is nearly done begin heating water in kettle over fire to sparge temp. Once mash is done, move kettle off heat then pull grain bag and dip in to sparge. Once sparge is done remove grains, replace kettle over heat to boil.
I'd of course have my garden hose handy for fire safety, and to spray to prevent boil-overs...
Enter your email address to join: