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Statistics: Posted by Feurhund — Mon Aug 15, 2016 8:38 pm
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I'm sure you have read Ray Daniels by now. Sounds like the key to true German rauchmalt is that low, fine, blue-gray smoke, which is really difficult to control. It's that faint smoke that comes off the glowing red edge of completely charred beachwood. Big, billowing smoke is really bad for malt, will give you harsh, nasty flavors and generates more NOx products. I haven't tried making any myself for most of the reasons above. Plus, there are so many variables to investigate that introducing my own the malting, drying, kilning and smoking variables aren't really on my radar. Even most of the Bavarians let the professionals do what they do best
Statistics: Posted by Owenbräu — Thu Aug 11, 2016 2:06 pm
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