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When will this beer get ready and so long waited sampling time be??;)

Thanks for the input Actually i have tiny bottle of strong smoke flavouring in the fridge. I used this on my burger sauce not so long ago.

Im from Europe, Estonia. I want that rich flavour party of chocolate, malt, roastiness... and smoke in the centre stage. But not so strong i cant taste those other flavours. I think I never had smoked beer before. But I'm definitely not afraid of smoke. I really enjoy peated whiskeys for...

Thanks for clarifying. (I'm "not best at english") I got the info on castle malting home page. Info for 2023 crops: "...beech wood, this malt develops an intense smoky flavour...Up to 15% of the mix..." Same info is on my LHBS website so i belive they have the same 2023 crop? How long or how is...

I Hope you or other see this Man i was about to order grains for smoky porter and based on castle malting recommendation were thinking only about 10%. Thx for the report. By that do you mean that smoke did hide all the other flavours in beer but smoke just wasnt strong enough for your taste...

Thanks i will look into it Excactly. But who knows that right. I probably stay on the lower side and maybe try 3gal batch. What did you thin about other parts of the recepie? Edit: Did some digging on castle malting home page for cheateau smoked and they say: "Smoked beers, specialty beers...

I know right. Its always a shame when OP's dont come and report back to "end" the thread. I'll try to never leave "loose ends":drunk:

Hey i wanted to make porter with medium smokyness. Not overpowering but clearly noticeable. What you guys think about my recepie? 70% Maris otter 10% Chateau smoked 7.5% Chocolate malt 2.5% Roasted Barley 10% Crystal malt Bitter with magnum for ~30IBU US-05 Is this good amount of smoked malt...

🤣MY bad. I read 2023 instead of 2013.

So how did it turn out?

These were already fermenting before you helped me to discovered spigot problem. Only tubing i have is autosiphon tube that gets cleaned like described. I think the above should be enough since it gets done immidiently after bottling. For FV i rinse and clean(brush) and soak with PBW. Dump the...

Thats unique and interesting. Does the small sample ferment accurately with similar rate?

Wanted to say i used pbw instead of vwp. Used also a starsan. I have to note that those batches were unfortunately done with the old "nasty" spigot. So no matter how good i was at bottling it wont help if the infection were already present due to the spigot. So We need to wait and see how next...

Its like a curse. I made this super juicy Nectaron/citra/sabro neipa. It was so good!!! And like witchcraft exactly @ 2weeks it starting to quickly have same off flavours. Lucky enough i have gone through half of the bottles but its still such a waste. Same thing will probably happen to my...

Orange Gose

I am looking for that option. Where i live there are only 2 Homebrew shops in the whole country. When i started i was suprised we even have them at all. But even 1€ is cheap compared to hops. But then again i dont want to be wasteful

Coffe milk stout.

Like @IslandLizard pointet out you need to soak it in nearly boiling water. I just boiled water in my electric kettle and pour it in the bowl with spigot. Let it sit for a minute and replaced water with new hot water (Bc at first bowl etc takes lot of heat away) then let it sit another minute or...

10g magnum @60min 40g Nectaron/30g citra/20g sabro @wp 40g/20g/20g high krausen DH 120g/60g/60g after ferm for 3d Next time I would use only 20g sabro in In the last DH if at all. And up the nectaron by 40g. So the last dh would be 160/60/20 Beer is great and i like it. But i wanted to...

WE ARE onto something. No chlorine on tap. But i looked it up and vwp does have chlorine. PBW doesnt wich was the cleaner i used before. Those off flavours and smells occured after i move to VWP. I do rinse many times but you never no if there is tiny bit left. OR Its an infection like i...