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lol... dan and I disagree again! All is right with the world... ;-)
I get not liking it... My wife almost pukes when I open a rauchbier, but boy do I love me some Schlenkerla... I probably pick one up every 6 weeks or so.
Posted 34 days ago.
I have yet to experiment with smoked malts. Hmmmmm. Olan, I may be brewing your brown ale this weekend. I've been pretty inactive for a while, and now that I'm building a new 5 tap keezer I need to do some serious pipeline filling.
Posted 34 days ago.
I havent used much for smoked malt. I think i had a beer with some in and wasnt the biggest fan, but that was quite some time ago.
Posted 34 days ago.
I typically put 2-4% in my english mild... it's barely noticable as "smoke" but really rounds out the flavor profile.
Posted 34 days ago.
I was totally expecting to love smoked beer the first time I had it. Smelled like bacon and I love smoked meat and cheese. Tasted it and I basically wanted to puke.
There is one local beer, a scotch ale, that has a tiny bit of smoked malt in it that I thought I liked, then I tasted it in a blind tasting with some american brown ales and it tasted metallic. Ever since, every beer I've tasted with even a little smoke has tasted metallic. I can't even drink that scotch ale anymore, and it was one of the only ones I liked.Posted 34 days ago.
There's no way that I'm dropping the smoke malt. It gives this beer a flavor that's hard to put your finger on; if you didn't know there was smoke malt in it, you very well might not identify it as such. Like CentralCalBrewer says, it just rounds out the flavor profile.
Flapjackcarl, if you brew this one, let me know how it goes!
Also, I told a guy from reddit that I would send him some WLP037, so that's another incentive to brew this one. Call me lazy (I won't disagree), but I hate spinning up a starter that I'm not brewing from.
Flapjackcarl, if you brew this one, let me know how it goes!
Also, I told a guy from reddit that I would send him some WLP037, so that's another incentive to brew this one. Call me lazy (I won't disagree), but I hate spinning up a starter that I'm not brewing from.
Posted 34 days ago.
I'm with Olan. My buddy Matt makes a really delicious Porter that has just a touch of smoke malt, I had no clue until he sent me the recipe. And I fucking hate smoked beer.
Posted 34 days ago.
You'll have to send me some Olan. Prove me wrong.
Posted 34 days ago.
I'll be happy to, Dan.
Posted 34 days ago.
Is smoked flaked wheat a thing? Sounds like BU Challenge 2.0 material there.
Posted 34 days ago.
And Matt uses peat smoked malt... super low percent, no more than 1% I think... And that porter is amazing.
Posted 34 days ago.
I think i have some of that peated malt at home still. bought it like 2+ years ago and just never used it for anything.
Then again, i have at least 50lbs of specialty malt (most still in sealed 1lb bags) at home...I really should go through that all again sometime and inventory it...
Just to cost of living so far from the HBS. I always need the more common ones on hand because theres no way im driving down there just for specialty malt...and then when theres something new i always like to grab some because 'someday ill experiment with it'
Then again, i have at least 50lbs of specialty malt (most still in sealed 1lb bags) at home...I really should go through that all again sometime and inventory it...
Just to cost of living so far from the HBS. I always need the more common ones on hand because theres no way im driving down there just for specialty malt...and then when theres something new i always like to grab some because 'someday ill experiment with it'
Posted 34 days ago.
I want to say that Briess smoked malt is the one that I find particularly offensive and metallic in low quantities.
It's possible there is other smoked malt that I might not find so offensive in small quantities.Posted 34 days ago.
Ummm, NO. You have to make a beer with your competition rules. It is only fair.
Posted 34 days ago.
Oh, really? Do I get to keep some of the prizes, then?
Posted 34 days ago.