Well I should be brewing on friday, and it will be my first BIAB on my new burner outside. So if I must I will have a smoke. Man, the things I do to become part of elusive clubs!Sure. All you have to do is smoke a cigar while brewing outside (if you are able to) on a hot day. Don't forget the hot scotchy too. Very important part of the brew day as well.
Don't forget the hot scotchy. That and a cigar are the best part of sparging.Well I should be brewing on friday, and it will be my first BIAB on my new burner outside. So if I must I will have a smoke. Man, the things I do to become part of elusive clubs!
But are you brewing while smoking a cigar?
Take up to 4 oz of your first runnings (hot) and add a dram of bourbon or scotch. Drink it with a cigar while sparging or waiting for your grains to drain (boil in a bag). Works better with sparging because the first runnings are sweeter but the thought is still there.
It'll be easier than you think. The malty sweetness goes so good with some cigars. Like a Headley Grange or a JV-13 for example.
Stewed malts, where the starches are converted to sugar and kilned at different temps to develop flavor and color. Some people will mash low 147-149 deg F and use crystal/caramel malts to provide body and flavor while others don't and mash as high as 165 utilizing roasted malts that haven't been pre converted to accomplish the same thing. You may already know all of this and are taking an affront to the use or misuse of crystal/caramel malts in a grain bill as you see it. Shrug.
IDK, just trying to figure out your response with out trying to sound preachy.
OK I guess. Brew what you like, like what you brew.
Champagne yeast? Dry.
