Yes, smoked beer is a subjective flavor. The porter with 21% was liked by a lot of folks. I loved the rauchbier with 76% but others either loved it or didn't care for it. I was going for the Schlenkerla Urbock flavor and came very close. I've found that the freshness of the smoked malt matters...

This recipe is about 6 years old. I've brewed it a couple of times on different equipment. 21% smoked malt. I used Briess Cherry Smoked Malt as imparts a nice smoky flavor. https://www.brewersfriend.com/homebrew/recipe/view/779772/alaskan-pete-s-smoked-porter I've got a rauchbier recipe that...

I didn't see their smoked offerings, good to know that they have them since Sugar Creek Malt hasn't had any for some time. I've never used alder wood smoked malt, sounds interesting. I have an Alaskan Smoked Porter clone that comes out really nice.

I noticed on their site that they offer an option called smoked whole kernel with most of their malts. Have you ever tried any of that? I'm wondering if it is a smoked malt.

Good interview, I found you and your story interesting and enjoyed it. I hope you take Josh up on the offer to cohost every now and then.

Annapolis Home Brew Maryland Home Brew

1994 S4 intercooled turbo. I prefer the 4 cylinder cars as they are easier to maintain and pretty close to the same speed as they are lighter. Of course I've got it chipped out and a bigger turbo so it's a blast to drive around. The engine is a beast for a 2.2 liter 4 cylinder. The V-8 is a lot...

I'm an English car guy, Triumphs, MGs, Sunbeams... Current car is a Lotus Esprit.

Thanks, I had the same problem and this fixed it!

I say go for it! I've brewed a few pepper beers and here's my opinion. I've found that the hotter peppers work best, habanero and chipotle. I've used jalapeno and it gave the beer a vegetal taste that I didn't find enjoyable. I've added the peppers to the boil and found that it didn't introduce...

I had the same problem with my Clawhammer. I set my mill to it's finest adjustment ~.28 and my efficiency climbed to up over 70%. I also push the heck out of the grains when draining the basket. I use a 1 gallon pitcher and press down on the grains.

I dunno, I've been pressure fermenting in my Flex+ for a while and haven't had a problem. In my experience, the krausen never really gets that big under pressure. Why would Spike not recommend fermenting under pressure and yet they sell the spunding valve on their site.