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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Smoked malt
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! |
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