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Success! A friend and I used a smoker to re-smoke smoked grain and we also smoked some regular pilsner grain, using hickory wood. We spend a few hours smoking it, then left it in paper bags for a couple of weeks (to de-gas) before making the rauchbier. We were worried about there still being...

Thank you! Please count me in -I've heard very good things about this controller and would love to own one!

Thank you! This looks like a great recipe. Would you change anything if you were to make it again?

Looks great! Are you willing to share the recipe?

I listened very carefully and didn't hear anything about airlock activity slowing down. That's why I provided all the information above. But regardless, in my case, the airlock activity peaked after just one day, to the point where krausen was coming out of the airlock (excess of 35...

Do you know which presentation that was? I've watched two presentations ("Philly Sour - Yeast For Lactic Acid Production" and "5 Tips For Fermenting With Philly Sour"), both with Dr. Matthew Farber (a total of over 2 hours of presentation), and neither one mentioned the lag time. They did talk...

So, nobody has had a similar experience? Or can't be bothered to respond? Well, OK. For the benefit of future users of Philly Sour, let me put on the record how the Philly Sour fermented for me (so far): Notice the significant lag period after the third day of fermenting (June 21). The S.G...

I had the same experience after about 26 hours (only added 1 package). My airlock did overflow, even though I had a lot of airspace in the fermenter, so I had to add a few drops of Fermcap. After 4 days, the S.G. had dropped from 1.053 to 1.038. It then stayed at that S.G. for a full day. I was...

That's great news! Others have been saying that the Inkbird offers were only open to Americans.

Another offer for Americans only? Please be more specific on your ads. There are people from neighbouring Countries who are members of this forum. Yes, there ARE two neighbouring countries, believe it or not.

You know that Canadians don't exist :-) They could have at least highlighted that it only applies to Americans! Why not be clear and not get others' hopes up???

Does that offer only apply to those who live in the US? Or does it apply to Canadians as well?

As mentioned above, even 100% smoked malt is not enough. Doesn't come close to the original. I think you need the smoked malt as fresh as possible. We are thinking of re-smoking the smoked malt before use.

Thank you for the opportunity!

Thanks, that recipe really 'smokes'. Yes, I had considered maybe increasing the gravity to get more of the smoke flavor. Why not? It's a sipping beer anyways, and would be nice in front of a fireplace - or campfire. So maybe rather than making a Peated Malt SMaSH, I'll make a Smoked Malt SMaSH!

Me and a friend have brewed Rauchbier several times. We cannot use enough smoked malt - our recipe is now up to 100%. Even then, it is no where near as smoky as the original. They must use smoked malt that is quite fresh. We are thinking of re-smoking smoked malt with a smoker and using that in...

This might work well for ales, but my understanding is that lagers require pressure during the early part of fermentation in order to reduce the most amount of esters. Waiting 2-3 days passes the most active part of fermentation.

I was just wondering the exact same yesterday! One of the comments by a purchaser regarding the Fermzilla is that it is very difficult to clean and sterilize because of all the parts. Apparently it also can leak. This would not be the case with the all-rounder. Besides it's a lot less expensive...

Of course there is no way a homebrewer can ever hope to duplicate the sophistication of a commercial brewery, but our hope is to come up with something reasonably close without all the expense and sophistication. Otherwise, why bother homebrewing at all?

This is an old thread that I just found, but I have noticed the exact same thing, and have been trying to duplicate that fresh, "bready" flavour. I wonder, @jrhammonds, if you have discovered how to duplicate this? I personally believe that it is the malt itself. They likely malt and roast...