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mostly High IBU Czech pilsner and Raspberry wheats ...and cider for the wife... have a keg fridge in the shop with 3 taps... :)

Yup... I'll use pure maple syrup instead of the brown sugar ( in a wet brine) .. sometimes I'll use both.... never an issue..I wouldn't hesitate to use maple sugar in a dry brine instead of brown.. you can also try basting the fillets once you have let them dry and the pellicle form, and...

Thanks for the add to the Forum.....learned to hunt, fish, butcher game and fillet fish at a young age... smoking mostly salmon and trout.... jerky and pepperoni, with the odd attempt at brisket and pastrami... I'll probably mostly be a lurker... Avid home brewer also... :) Cheers, Craig.