I know for a fact I've used Hungarian oak before. But, gosh, it's been a while. Seems like I had been steered away from it for some reason. But then a local master wine maker gave me a glass of some red wine (sorry, the specific style is lost on me) and it had this really nice mildly smoky undertone. He said it was from the Hungarian oak. It kind of reminded me of some mildly smoky/oaky Norwegian sour beers I had enjoyed recently.
I guess if you charred the wood enough it would give some smoke character, but does anyone have any info on this sort of thing?
I'm such a show off but I thought you guys would appreciate this. Hooked up a loop on my glycol chiller into my 1" port "pre-chiller" for my heat exchanger and dropped the temp of a 10 gallon batch down to 50 degrees in about 25 minutes.
You can see pre-chiller in upper left corner with glycol loop.
Believe it or not I have never made any scottish ales before but I have a request to do a wee heavy so I'm starting here to grow the yeast. I realize the recipe relies on heavy kettle caramelization and is simply UK 2 row and a smidge of RB. But the part I'm having issue with is the concentration of the "first running" via skotrat recipe. For me it would simply be easier to boil the main volume for as long as it takes. How long are we talking here? 4 hours? Or should I just do the concentrated boil method? Mind you I'm doing this today so I have to choose SOON.
Can someone explain to me why if you open a beer or growler it is good for a day but a bottle of whiskey is good for days or weeks, even months ( who am I kidding, never had one last much longer that a month).? Just wondering.
So, if I have a facebook account and I'm friends with people, can you see who my friends are if you are not friends with me? Also, if I friend someone on facebook and they friend me back can they see if I un-friend them? Also, can you see if I "Like" someone if you are not friends with them?