« on: July 23, 2014, 08:41:08 PM »
That shouldnt be the problem unless you accidentally rehydrated in bleach
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.
Second, are there enough good palates perceiving smoke in commercial examples from Scotland that it must be mentioned in the guidelines?
Yeah probably not.
I also don't remember what (if it was even mentioned) specific Scottish ale it was.
I thought the question was whether it ever occurred or not. It occurred in my mouth/perception, that is all I can speak to.
BTW, are you going to be available tomorrow? I'm thinking of heading to the monastery, and can bring that grain mill to you.
I wonder how many judges have actually grabbed a hand full of peat and tasted it too. Or are they parroting what someone else said. Kind of like me with black currant. I've never tasted them, but it sounds so Martha Stewarty.
Umm, I have. I bought a pound when I was a newbie for a recipe I thought I was going to brew. Once it arrived, I knew it wasn't going in the beer. I still have it for a 'training aid'. It still reeks nearly 3 years later, through two Ziplocs, so I have to keep it in 2 Ziplocs and a plastic bin.
I'm also thinking about growing some currants next year to see what's what. If they grow, I'll bring them in for a club meeting for education.