I'm going to smoke a 13 pounder and cook a 12 pounder in the oven. Any suggestions for a brining recipe for the smoked one? It will be smoked over applewood probably, with maybe a little pecan thrown in there.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Mine was certainly an unplanned half inebriated effort. I had done the robust porter and checked the gravity of the runoff once my kettle was full. It was still about 1.030 so I decided to top off the mash and make a braggot with honey bought for a mead. After I brewed it I did a little research.but looking back my research was poor, my plan/recipe even worse and it was hopped wrong and too low and way too dry. I added the honey at the end of the boil and still didn't get much "character."
euge, I think the approach to making a good braggot surprises a lot of beer brewers. I can tell you that my first braggot was a joke.
I don't have any of that new fangled stuff. No Tivo, no DVR and my VHS hasn't worked since my son realized that a peanut butter/jelly sandwich was the same size as a VHS cassette. It went in easy, but it didn't come back out no matter how hard you pushed the eject button.I taped it.
People still use tape?
Got my season pass set on Tivo. Couldn't watch last night because I was watching the Pats game that I Tivo'd from earlier in the day...too stressed out to watch anything else after that.
I meant to recorded on DVR.
I'm still using an old VHS machine....
So a question for the home malt smokers. I have a small bag of Cherry shavings. Should I smoke malt with that?Again I've just done one beer with home-smoked wood but it did turn out far better than I thought it would. I used apple wood. I have a Brinkman smoker grill with the firebox on the end. I built a small fire of just apple chunks and kept it going for about 1.5 hours. The heat never got more than about 10 degrees above ambient. I've also got pruned branches from peach, apricot and pecan trees, I may try the peach/apricot next time.
I also plan to use the small bag of Crabapple shavings to smoke some malt, just becasue.
Tom - thanks for the clarification on the bandaid coming from 4-ethyl phenol.
I love the ice cream but I won't drink their over-roasted overpriced coffee.tschmidlin, you built a coffee maker for starbucks? Surely there's some more to tell there? :-)Oh, and of course everyone in R&D was conscripted onto various tasting panels (coffee, ice cream, frappucino, sandwiches, etc), which was how I ended up on the Redhook Double Black Stout reformulation panel.
It was fun . . . until it wasn't.
Well, I guess there was a little more to tell.