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Hickory lager, 100% smoked malt. Home smoked per the Schlenkerla method with screen baskets. @Schlenkerla you still out there?

@Schlenkerla what's your experience with mesquite smoked malt? I tried a few at the brew store today, and was impressed. How does it translate into beer? I might pick up some chips and give it a try

Beech smoked, right at 3% ABV. I've never said I'm much of a camera man, but the beer is incredibly lovely.

That is simply a scratter. You will need to press the pomace that comes out the bottom chute.

I got some from morebeer as well, but have yet to use it. I bought the pilsner malt, i would say that the flavor of the raw malt isn't quite as 'clean' as the the Belgian pilsner malt I normally use. I wouldn't complain if OG is a bit lower, I normally make beer around 3% abv anyway.

Yeah, it was strange, like it honestly tasted like I aged it on oak. I have no idea how that happened. I dump beer occasionally. If something doesn't turn out exactly how I want it to within the time frame I want it to, I am more than happy to be rid of it, rather than drink something that...

For those of you who have oak smoked malt at home, what is your perception of the beer made from oak smoked malt? I made one with 3# pilsner and 3# wheat oak smoked, and had to dump it. The oak smoke aroma was great, but ill be damned if the beer didn't taste like I had aged it in a virgin oak...

Killed the Beech wood smoked keg. Now I am working through a new keg where I smoked the same grain bill, that is, 3# wheat and 3# pilsner. The smoke came from a mix this time, with 50:50 ratio by mass of beech and apple chips. I'm currently lagering a 100% oak smoked beer. After that is...

I can look to see if I have it when I get home. I would assume there would be an issue with me posting the entire article to the forums, but what about just the recipe?

We are making a similar argument, the part you seem to be not understanding is how to achieve a useful product. So I understand, you say max pressure is 20 inches, 0.72psi? I sure hope that's Gage, and not absolute.... Jesus Christ no, you pump your "CO2" out of your inverted fermentor. Now...

That's cool and all. But you will have what, slightly more than a mol of mixed gas? Gonna take a whole lot more than that once the co2 is condensed to have any applicable use whatsoever. The issue you have is your fermenter needs to be a pressure vessel, and you bleed off container needs to be...

https://www.homebrewtalk.com/forum/threads/co2-scincey-type-stuff-questions Long story short, carbonate in the keg naturally if you want, push the beer with purchased gas.

Couple high level thoughts, by no means is this all inclusive. 1) yes, the molecular weight of co2 is higher than the molecular weight of n2, so it will "sink" in a container. Couple issues with this thought, however. First, the higher the temperature, the less the density difference, second...

Try u.s. golding or Willamette

Tapped the keg of my "pseudo-grodziskie" today while brewing another batch of my fantastic coffee dry stout. This beer was a 5gal batch made with 3# each of Belgian pilsner malt and white wheat malt, plus just enough acid malt to balance the mash. I smoked it over beech chips for around 3...

@Schlenkerla you may have said it earlier in this thread, and I have forgotten, but what is your usual turn around time for rauchbier, from grain to glass? Just trying to get a feel for how long I may have to wait to give mine a try. I don't normally carry german hops in my freezer, as I don't...

I don't recall you posting too much about the performance of the pistachio shells, how did they turn out? Did you have any left over to use to smoke meat? Really curious how pistachio smoke plays into the bigger picture of smoked foods....

Probably asking the wrong person, as I really prefer the fruit completely unadulterated. My preference is to mix the apples for different cider styles, single varietal gravenstein, or mix of wild varieties. I will occasionally add pear or blackberry. I'm currently drinking a mix of two ciders I...

Aye. This year I lived in a new state,so I had a harder time of it. Only pressed about 30 gallons. But in years past I've picked and pressed upwards of 150 gallons of juice. Picking fruit is really my favorite yearly activity. Do you do anything with fruit?

Calling it stout may be a bit generous. I brew a 3% dry Irish stout, mix it 50/50 with cold brew coffee, and serve it on nitro. It is pretty fantastic, if I do say so myself. I tend to brew low abv beer most of the time, as I don't think anyone, myself included, really needs the alcohol. That...