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OK...thanks for all the replies. They are reassuring. This is a lesson learned for me. I tend to be a perfectionist so I kick myself over stuff like this. I like the idea of taping up the brewsheet. I think I'll start doing that and checking each ingredient off as I throw it in. While I try to...

I'm making a hefeweizen. 5 lbs German wheat 4 lbs 2-row German pilsner 1 lb flaked wheat Had a great mash, hit temp dead on...double batch sparged and collected perfect amount of wort. Shaping up to be a great brew day...but just before the boil started I open up the bag from the...

Well...waiting on the recipe :) I'm growing nugget hops at home this year and looking to do a SMaSH to see how I like them and get a rough idea of the AA% of the homegrown.

OK. I've got 1/2 gal on 3 pieces of cooked bacon (amounted to 1.35oz after cooking). This is probably an extreme amount from what I have read (about 1 oz per gal is recommended in the BYO article), but I wanted to go balls out, since I only have 1/2 gal at stake. A couple of notes about the beer...

I'm cooking the bacon right now. Glad to see there are other crazy people like me out there! :mug: By the way, thanks for all the input everyone. Believe it or not, this thread was my first post. I can't believe all the interest in this. Glad to be a part of this community. You guys rock...

Just to update everyone...I brewed the "bacon beer" recipe that passedpawn posted in the link. Sounded like a winner, so I had to try it. I will be racking to secondary tomorrow. I'm going to experiment with about 1/2 gal by dry hogging with some bacon (oven cooked and added to secondary as...

I might just have to make that recipe for the bacon beer. It would probably be good to substitute a couple of lbs of smoked malt for the pale, for just a touch of smoke to complement the bacon flavor. I'll probably just buy the rauchmalt the first time around and try smoking my own the next...

Thanks for the replies. It makes sense that smoking the meat wouldn't necessarily add any meat flavors to the malt. The smoke itself would be the predominant flavor. biochemedic - I also remember reading about fat washing somewhere. I'll do some digging. Keep me posted on what you find as...

I want to start smoking my own malt at home, which I have read is pretty easy to do. I also read somewhere that some breweries are starting to actually smoke their malts with meat at the same time. I was wondering if anyone has ever tried this and how it turned out. I would assume it would give...