Tumbleresque Brown Ale
#1
Posted 03 August 2013 - 06:10 PM
#2
Posted 03 August 2013 - 06:13 PM
It is doable if you pitch a healthy starter. Pitch correctly and primary can be finished in a week, then a short conditioning phase and force carbed.
#3
Posted 04 August 2013 - 08:43 AM
You smoke your own grains?
#4
Posted 04 August 2013 - 09:08 AM
You smoke your own grains?
no, LHBS sells it, they make it themselves
#5
Posted 04 August 2013 - 09:09 AM
It is doable if you pitch a healthy starter. Pitch correctly and primary can be finished in a week, then a short conditioning phase and force carbed.
I have the entire cake from the bitter I did last week available, I figure on using half of it
#6
Posted 04 August 2013 - 03:03 PM
heyyy! you stole the word i invented.
#7
Posted 04 August 2013 - 06:09 PM
heyyy! you stole the word i invented.
He's mean like that.
#8
Posted 04 August 2013 - 09:01 PM
heyyy! you stole the word i invented.
my compliments to the inventor!
I am calling mine Bumbler Brown
#9
Posted 09 August 2013 - 06:11 AM
Can anyone oblige me in the definition of tumbleresque?
Thanks MIKE
#10
Posted 09 August 2013 - 06:40 AM
Can anyone oblige me in the definition of tumbleresque?
Thanks MIKE
In the style, manner, or character of Sierra Nevada's Autumn Tumbler.
#11
Posted 09 August 2013 - 06:53 AM
Thanks!
#12
Posted 12 August 2013 - 02:17 PM
About how much smoke flavor are you looking to get out of 1lb? I have been thinking of making something like this but was hoping for something a little more smokey than Tumbler.
#13
Posted 12 August 2013 - 03:40 PM
About how much smoke flavor are you looking to get out of 1lb? I have been thinking of making something like this but was hoping for something a little more smokey than Tumbler.
I just want a whisper, a hint, not making rauchbier
#14
Posted 13 August 2013 - 04:15 AM
I hear ya. I don't want a rauchbier either, just a hint more than tumbler. Maybe I'll up it to 1.5lbs and just see how it goes.I just want a whisper, a hint, not making rauchbier
#15
Posted 13 August 2013 - 09:37 AM
well I racked it at 7 days to secondary, will go into crash cooler tomorrow
#16
Posted 13 August 2013 - 09:49 AM
my brown ale was 1lb of smoked malt. i was pretty happy with how it ended up in terms of smoke. more than tumbler but still subdued. i think it's tough to predict though unless you are using a known smoked malt. i'm sure some are more smokey than others.
#17
Posted 13 August 2013 - 11:27 AM
True. And that's the other thing, I was planning on smoking my own malt and have no idea for how long and what temps may be bad for the grain?my brown ale was 1lb of smoked malt. i was pretty happy with how it ended up in terms of smoke. more than tumbler but still subdued. i think it's tough to predict though unless you are using a known smoked malt. i'm sure some are more smokey than others.
#18
Posted 13 August 2013 - 12:03 PM
True. And that's the other thing, I was planning on smoking my own malt and have no idea for how long and what temps may be bad for the grain?
Which malt would you be smoking? Do you have the ability to cold smoke?
#19
Posted 13 August 2013 - 01:44 PM
Was thinking of smoking 1.5lb of Crystal 60. Yeah I can cold smoke. In the past I've done cheese for about an hour with good results.
#20
Posted 13 August 2013 - 07:36 PM
Was thinking of smoking 1.5lb of Crystal 60. Yeah I can cold smoke. In the past I've done cheese for about an hour with good results.
I know nothing about malting and roasting temps for barley but if you can cold smoke then I think you are good to go. Considering almonds get good and smokey in about 2 hrs I would think barley would not take nearly as long.
Edit: I would think too that you will need to either stir them frequently and/or find some large mesh to spread out your 1.5# of C60 and give it all access to the smoke.
Edited by ettels4, 13 August 2013 - 07:38 PM.
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