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Fight scenes? Well gunfight scenes: Heat The Wild Bunch Ronin 13 Hours: Secret Soldiers of Benghazi Tombstone John Wick series Blackhawk Down

Glad it turned out great for you. My father tasted it yesterday and thought it was spot on, fwiw-confirmation bias etc. I appreciate your feedback as well. Japan . . . I was TDY at Camp Zama for a few weeks in 2012. Wish I could have stayed longer. Pretty cool you are brewing a Colorado...

Im in CO (and HI from time to time) so no menards or F&F. We have tractor supply. I lived in Ann Arbor for undergrad so Im familiar with save big $ at menards. Lol. I just went with ordering beech chips from amazon. Prime too. Thats ok, they will be here on Monday. In the mean time...

Or New Zealand.

Went to wash u for two years then transferred out. Crazy how clayton has grown in the last 15 years, I64 was completely rebuilt.

You are right. SJWs would want you destroyed.

dude no lol, its all fun

Yeah, I didnt understand your first post to be sexual.

Here is my rig: I stick my temp probe through the smoke outlet stack. Works great. I went to Lowes and HD, neither had oak or beech. Called ACE and they didnt even know what beech or oak smoking wood was . . . wtf. Amazon does . . . any surprise Amzn is shredding the comp? I also...

Ah, the all-knowing and benevolent FDA. Yes, getting them involved would rectify the wrongs, particularly since these malt-extract producers are corporations - which, by default, are nefarious.

I have a cabinet smoker (electric with temp control, total garbage, I dont use it) that I modified to use with a small hibachi. I made a hood with steel pipe that sits on the hibachi and funnels smoke into the cabinet. It only needs a few coals to produce billows of smoke, and it stays pretty...

I can "cold smoke" at 60-90f. I dont see any reason this wont work the same as a hotter smoke. Anyone have thoughts on this with malt? My plan is to get this smoked next weekend.

mirin' the squat rack and the smoked malt holy jeeez 17lbs lol

Yes lol. Brewmoon . . . I remember that place. It went out of biz a while ago though. Ill search around and see what ppl say about the kiawe beer . . .

And Pasteur would have been a nobody.

The gaps in a loosely fitted square of Al foil are huge for CO2 and O2 molecules, tbh "huge" is an understatement. There is plenty of gas exchange when using this method.

Thanks for the insight here. It looks like the best route for what I want would be to smoke the malt myself. I have beech on hand, but also oak, apple, cherry, plum and mesquite. I think Ill hold off on mesquite, though that hawaiian kiawe mesquite bean pod thread is seriously mouth...

From what I have researched, using smoked malt v non smoked malt as a base depends on whether 1. storage time at LBHS, longer shelf time reduces smoke, some recommend smoke malt usage up to 100% for a schlenkerla marzen smoke level, even then 100% might not reach the level of smoke 2. smoking...

Beer snobs on suicide watch.