tag:blogger.com,1999:blog-6219005652464990693.post136985488971071591..comments2023-10-21T14:17:23.854+01:00Comments on Black Cat Brewery: No smoke without, erm...Thomashttp://www.blogger.com/profile/09734969599278020673noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6219005652464990693.post-44271336301696869802009-02-18T23:12:00.000+00:002009-02-18T23:12:00.000+00:00You might find the smoke comes out as it ages. Oth...You might find the smoke comes out as it ages. Other flavours may settle and the smoke will appear.Kieran Haslett-Moorehttps://www.blogger.com/profile/04562970144894398803noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-31012471197745483042009-02-16T01:15:00.000+00:002009-02-16T01:15:00.000+00:00It seems to me that you need not worry about overp...It seems to me that you need not worry about overpowering your beer with smoke character because even double the levels of smoked malt I used don't seem to produce that much effect.<BR/><BR/>I suppose I'll have to up it in the future and see how it works out.Thomashttps://www.blogger.com/profile/09734969599278020673noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-15225566260472834112009-02-16T00:36:00.000+00:002009-02-16T00:36:00.000+00:00I'm oddly pleased to hear about your experimentati...I'm oddly pleased to hear about your experimentation with smoke. Oddly, because I haven't jumped on the smoke train yet. The only smoked beer I've had was Schlenkerla, I think. I felt like I was drinkinga campfire. Lucky for me, it was the last beer of the session, so the taste didn't interfere with any other beers. Someday maybe, but right now, I'm cautious.jonbraziehttps://www.blogger.com/profile/02206111505750271052noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-67580352931559016742009-02-15T11:43:00.000+00:002009-02-15T11:43:00.000+00:00I'm still quite sensitive to the smoke flavour and...I'm still quite sensitive to the smoke flavour and figured I'd pick it up if it was there.<BR/><BR/>Now that you mention the slight sweetness in your own beer I realise that this is the smoke contribution in the Stone Smoked Porter. There is an unusual sweetness that I couldn't pin down, thinking that the complex malt flavour accounted for it. It could well be the smoked malt, but this wasn't the type of smoked character I was anticipating.Thomashttps://www.blogger.com/profile/09734969599278020673noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-76458321605788131552009-02-14T22:06:00.000+00:002009-02-14T22:06:00.000+00:00I put 20% rauchmalz into my Smoking Gun Stout, and...I put 20% rauchmalz into my Smoking Gun Stout, and I'm just about detecting it as a beechwood sweetness deep down. In my case I reckon the roasted grains are masking the smoke a little. In your case, maybe it just wasn't enough to fulfill your new-found smokey desires? :)<BR/><BR/>Wish I could be there for the session at the Well. It happens to be on my Birthday too, so maybe I can make a case for a trip to the auld sod.Barry Mhttps://www.blogger.com/profile/07367655129107699025noreply@blogger.com