By no apparent leaks have you tested it with a Starsan solution on all the connections? If so then you may be right that it's going into solution. In 15 years of kegging I've never tested my setup like that
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.
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.
I was thinking the same thing. My rauchbier lagered for over 6 months in the kegs and there was no hint of phenols.I recently use 1 lb. of the Briess cherrywood smoked malt in a 1.058 OG Gotlandsdricke. No off flavors that I could detect. Smoke flavor was quite subtle; you could taste it on one sip, but not the next. Well balanced with the small amounts of juniper berries & crystal rye I used. Turned out to be one of the best beers I've brewed.I had a beer last night made with 1 lb of the cherrywood smoked malt, and found it to be overly phenolic and bandaidy. It got a bit better as you drank it, but it wasn't the smooth smoke I get from the beechwood smoked beers, or even the alder wood ones.I am not sure about the phenols in the malt, but smoked beers go phenolic after a long period of time, >6 months.That's interesting to hear, because it has not been my experience. I regularly age beers for >>6 months, and the 100% smoked dopplebock I made that got BOS was over a year old before it was even kegged. And I age Alaskan Smoked Porter and it's delicious, not off in a phenolic way at all. bouef
Here's another article about the New Mexico native hopsExcellent article, thanks for posting that. Now I have to find me some native hops. My experience is that Cascade grows best down here, Nuggets do OK and pretty much everything else I've tried has failed.