been a while...

[BSBrewer]

Thoughts...

 

[Xalwine]

Love it! looks awesome. Description is witty, and i like the "Not for sale yet...."

I'd try it if i based my beer buying on labels.

 

[BSBrewer]

Thanks man...

And since its my thread and I can hijack it...DRY HOGGING?!? Yum...what process did you use and what base style?

 

[Xalwine]

Its a Rauchbier that used about 65% smoked malts (beechwood and cherrywood) the wort tasted like bbq sauce. Smokey and sweet. After fermentation it tasted so smokey that I expected to breathe smoke after a sip. For the dry hogging I took about 1/3 lb of maple bacon (about 6 strips) and baked it on a pan at 400 for about 20 min flipping half way through. I let it dry on paper towels, blotting it to soak up most of the grease, and then tossed it in 3 hop sacks that I tied around some string. (all sanitized and soaked in boiling water for 10 min) I put that into the secondary keg (I had a spare) and hooked it around the opening. I'm only gonna leave it there for about 5 days then remove it. This is definitely a bbq or steak beer.

I might tone down the smoked malts if i do it again. 10 lbs total! but i love the smell of smoked malts... [ame="http://www.cafepress.com/BrevityBrewing.561018034"]http://www.cafepress.com/BrevityBrewing.561018034[/ame]

 

[BrewThruYou]

Awesome logo. What program did you use?