Epimetheus
Well-Known Member
How do I remove the smoke smell from the kitchen after making smoked porter?
Yesterday I brewed my first rauchbier with cherrywood smoked malt. I do BIAB in the kitchen on an electric stove using a heatstick to help with the boil. All through the process the steam filling the room was wonderful. The porter looks good, black as a nightmare and smoky as the hinges of Hades.
Unfortunately, the wood-smoke filled steam permeated the ceiling and everything. The kitchen still smells like a bonfire.
Yesterday I brewed my first rauchbier with cherrywood smoked malt. I do BIAB in the kitchen on an electric stove using a heatstick to help with the boil. All through the process the steam filling the room was wonderful. The porter looks good, black as a nightmare and smoky as the hinges of Hades.
Unfortunately, the wood-smoke filled steam permeated the ceiling and everything. The kitchen still smells like a bonfire.