Buck wrote:
> I make homebrew - yep, brew my own beer. And I have a smoker for
> making ribs, chicken, etc. I love both hobbies (they go GREAT
> together) & was wondering if anyone here had any experience smoking
> malt. In short, I'd like to experiment with smoked malt in my beers.
> Any info would be helpful - what temp, how long, wood types, moistened
> malt or dry, anything!
>
> Thanks for your help!

I once read a story about the early days of making Alaskan Smoked Porter
and the only thing that sticks in my mind is that originally they did
such small batches that they just used wood chips they made... with a
chain saw. Sounds a bit disgusting until one notes that they bought a
NEW chain saw and used vegetable oil instead of bar oil. IIRC they have
some sort of deal with a nearby smoked fish outfit- which sounds worse
that the bar oil deal- my first taste of a German raunchbier (25 years
ago) gave me the impression of 'drinking' a smoked fish- I've learned to
appreciate it now but it's still not my favorite style...much perfer ASP
(which I still have a few bottles left from a case I bought on-line
several years ago...).

Maybe an e-mail to Alaskan Brewery and/or a homebrew ng would turn up
more info.