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Looks delicious. How does the oak smoke taste compared to other woods you’ve used?

I set my kegs at 30 psi for 48 hours. Then drop the pressure to my serving pressure of 12 psi. The beer is ready to drink in two days.

That might just be the most unappetizing beer I have ever seen. It looks like baby vomit in a glass. To each there own, I guess.

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Someone mentioned doing a deccoction. What if I added just a little melanoidin malt for color? I only have light Munich and I think I’d have to add so much to get color that the flavor profile would change.

I had my FIL and BIL taste my rauchbier this weekend. I knew they wouldn’t like it as they are not big on smoked anything. They were able to identify it as oak smoke. They were also surprised how smooth it was for a 9% beer. Your stout looks great!!

:drunk:So I’m smoking some pork butts and spare ribs today and I thought what a great excuse to drink a rauchbier. I carbed my rauchbier Eiche and have not had one since then. The keg has been sitting at 32° for about a week after carbonation. The beer has mellowed and the hot alcohol taste is...

Yep, I’m a 58%er too. I farm and ranch. Someone has to feed y’all, but most importantly, someone has to grow grains that we can turn into the sustenance of life. Edit: Lol, just noticed, Holy necro.

Here is the recipe. Recipe Type: All grain Yeast: WY 3068 Yeast starter: 3L Batch Size: 5.5 gallons into fermeter Original Gravity: 1.053 Final Gravity: 1.010 Boil time: 60 minutes IBU: 13.4 SRM: 3.5 Primary Fermentation: 7 days @ 62° Ingredients: 6.75 pounds german wheat malt 3.5 pounds...

Brewers friend estimated the color at 3.5 SRM, but I think it’s closer to 2, which is still to style, on the lighter end. I would like it just a tad darker. What would y’all suggest adding to it to add a bit of color? The current recipe is 66% wheat and 34% pilsner.

It tastes great. I fermented it at 62° so the clove taste stands out compared to the banana. It has a fairly strong sulfur smell, but it’s young, only 10 days since I brewed it. I expect it will subside with a little time.

I know they are supposed to be cloudy, but this seems over the top. Thoughts?

It was much smokier during fermentation. I lagered it for about 6 weeks. I’m sure this mellowed a lot of the smoke flavor. The oak smoke also has a different flavor than what Schlenkerla uses. It a little more acrid and sharper on the palate. However, at 50% of the malt background, the smoke is...

Rauchbier Eiche 9% ABV I managed to mess up on brew day and instead of being 26 IBUs, it ended up 40 IBUs. It’s still very tasty. I used half smoked malt and half regular. Next time, I’ll probably go 75% smoked malt as I could use a little stronger smoke taste.

I kegged my rauchbier Eiche today. Can’t wait for it to get carved up to try it out.

I used a credit card when I did traditional all grain in a mash tun. The gap was around .035”. When I went to BIAB, I bought a set of feeler gauges and closed the gap down to .020”. My conversion efficiency is alway 99-100% using that crush.

I think my pre boil refractometer reading was off. I put 153° wort on the lens and took the reading. My refractometer only measures in Brix and I used a calculator to convert that to 1.044. The 7.9 gallons was correct. As far as post boil, I took both the hydrometer and refractometer reading...

Well, now I’m not sure what happened. Today is the first day I’ve used a refractometer as well. At the end of the mash, it showed to be 1.044. I went ahead and added 30 minutes to my boil time, an d checked gravity after cooling the wort. It showed to be 1.053, when the target was 1.052. I...

That looks like mostly trub with the yeast mixed in. I would put all your jars back together in one large jar and mix thouroughly. Then let it sit for 30 minutes to an hour. This will let all the trub settle, but leave the yeast in suspension. Then pour the liquid off into sanitized pint jars...

@wilserbrewer, I see you reccommending the concord kettles quite often. I have to admit, I haven’t looked at them all that closely. Could you compare them to the spike or ssbrewtech kettles for me? How do they compare quality wise, and what drives the huge price difference?