I have made a smoked porter batch from a concentrate my LBS was making and selling. Before fermentation, I could easily taste the smoke flavour, but 2 weeks after bottling I could no longer. ...
I've got some peated malt that a friend gave me, and I've been looking for some way to use it. My current idea is to brew an Irish Red Ale (OG 1.055, FG 1.012, IBU 21, SRM 16) with just enough peated ...
I've had a couple of tasty rauchbiers lately, and got thinking about whether it would be possible to get the aroma of a cigar into a similar beer. As a user, I don't mind getting nicotine into the ...
I'm only just getting started with homebrewing however I have a longer term goal of going all-grain and brewing a porter with a distinctly smokey flavour to it. Something similar to the flavours ...
I've never made a Rauchbier before. I have some pear wood that I've been curing for about 5 months now and would like to use. I've got an all-grain setup, but no smoker; I suppose I'll need to get ...
What is the difference between using a nice smoked malt vs. maybe using some liquid smoke for making Rauchbier? Can you detect the difference in complexity? Is smoked fruit woods (apple, cherry) ...