Kirkwooder
Emperor of all things nobody cares about
Does anyone brew over an open wood fire? If so what do you think it adds or takes away from your brews. How much of a smoke flavor is added?
Thanks!
Thanks!
Only did it once. First it takes forever to get your BK up to a boil. Getting enough coal under your BK to last the hour or 90 minutes is hard to do. So you are constantly adding wood to the fire. Also, keeping the heat distributed evenly is a challenge. I found when I had to add wood to the fire, ash and would churn up and if your BK lid was off you could get unwanted additives to your beer. I didn't notice any smoke flavor to my wort or finished beer. If you are looking for a smoke profile, roast/smoke your malt rather than boiling over an open wood fire..
Personally a nice banjo burner and propane is the way to go. Cleaner, less work and avoids hot spots,
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Never brewed over an open fire. I have cooked over open fire enough to know it adds to clean up times. The bottoms of the pots get sooty.
If I was going to boil that way I would incorporate stein bier rocks into it.
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