I'm a homebrewer, and I'm experimenting with smoking beer on a grill to make a lightly smoked beer. I'd appreciate any ideas and input from those who make smoked sauces and such.
MY FIRST EXPERIMENT
...it was horrible. I smoked it way too much and used high-heat, white smoke for an hour. It was way over smoked and ashy. Blah...
Here's an image from that day...
MY NEXT EXPERIMENT
I'm going to lightly smoke some water or some weak wort (the sweet liquid before fermenting into beer), and then add different amounts to a few different batches before fermenting. Something like this:
- small pile of burning charcoal to one side of my kettle grill
- put some chips on the charcoal
- .5 gallons of water in a large pan on the other side of the grill
- smoke for 15 minutes.
- add .5 cup to one batch of beer
- add 1 cup to another batch of beer
- Should I smoke plain water or wort?
- Does smokey taste change when boiled? ..should I add before or after boiling the beer wort?
- Are there any sites or places to find info about the chemistry of smoking?
- Any other ideas from you experienced smokers?