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I went with 3 lbs. of wheat DME along with my first BIAB partial mash of 7 lbs. of rauchmalt. WLP 300 for yeast and 1oz. of Hallertauer at 60 min. I topped up to 5.5 gallons to get down to 1.060. I can't wait to try it. Next up, I'm going to go 100% rauchmalt with my house lager yeast and hops...

You pretty much always drink beer and when you do, you prefer Schmoogdaddy.

I brewed a hefeweizen today (rauchweizen actually) using the WLP300. Because it is a wheat beer it will be cloudy, so I am not going to secondary that one. Primary for 2 weeks, then bottle. My basement is 68 degrees. With US-05 I have been anywhere from 58-72. It finishes up much cleaner at...

I used 1/4 lb. peat smoked in my Wee Heavy and I don't pick up any smoke at all in the final product. I would not fear 1/2 lb. next time, which ther WILL be. It was excellent. Totally agree with aiptasia in post #2. The real hero in this beer is a true Scottish ale yeast. Mine was all Maris...

I have become the proud owner of a 55 lb. bag of Weyermann rauch malt. I want to make a rauch ale, because my lagering refrigerator is busy with Oktoberfest right now, so no traditional rauchbier lager for now. I will partial mash as much rauch malt as possible, (5-6 lbs.) the rest will be...

As it would turn out, I found some white oak in my supply making this whole thread moot. I've already cut the wood into cubes and will be toasting it to the vanilla end of the spectrum. I also picked up a 3 gallon carboy yesterday and plan to split the batch oaked/unoaked anyway.

Thanks everyone for your input. I'm leaning toward scrapping the idea. I do have the capability of doing a split batch. Has anyone ever added the oak to the bottle like a whiskey making technique?

For my second annual traditional New year's Day brew, I will be making a Wee Heavy Scotch ale. I thought this would be a good one to get some oak flavor into. I have some oak firewood that has been indoors for 5 years. I wanted to cut some into cubes and toast it myself. After doing some...

I'm having one of these now after 11 months. There is almost no smoke flavor, but it's a very nice doppelbock.

You see the Budweiser commercial that asks, "Do you know where your beer was brewed?" and you answer with a resounding, "Yes!!!".

You go to a baseball game and though a beer sounds nice you decide against an $8 BMC Lite. You get home and have one of your just fully carbed Citra pale ales and know you did the right thing.

How was it? I'm looking to do something very similar.

No, it's stainless...and I hang onto it so it doesn't tip over. Then it's off to an ice bath. Just a photo op here.

Swimming in your pool is only of secondary importance to chilling your wort.

I told a friend by email how much I was enjoying my Citra pale ale. He responded, "Isn't that against a man law to put fruit in your beer?"

You wonder what the AA% is in your Cascade dishwasher detergent.

Awesome. Oktoberfest is the only one I buy anymore.

You are taking inventory of your empty bottles and find a case of full ones that you forgot about and then run upstairs to post your good fortune.

You are filling your 5-gallon jugs with water for brewing at a roadside springwater stand, which is next to the local beer distributor. You see customers walking out with Miller Lite and Milwaukee's Best and you just feel sorry for them.

Strongly disagree. I'm drinking one right now. To me it tastes like a liquid Mounds bar. I have had vanilla "disappear" in a beer, but I think the coconut holds up well. I'm only speaking for extract. I haven't used real coconut. To each his own, of course, but I think coconut really...