I just got 10 gallons of my Irish Red Ale in the fermenter. Tomorrow I'll be smoking salmon for the first time. Throwing on a couple lbs of cod for fish tacos. I just got 4 lbs of salmon in a 1:4 salt brown sugar brine. I'll pull it out in the morning and put on rack for pellicle to form. I couldnt find alder so I'll be using apple. Here's to hoping my first salmon smoke goes well. Cheers!