Dave Thomas

Ditto on Colorado Malting Co. recommendation. I am heading down there July 6 to see their upgrades. Post-kiln smoking is easily done in a bbq smoker while spraying the malt with apple juice or other flavorful liquid. We do it for our smoked porter. Cheers Dave

Chlorine can inhibit yeast growth and form unpleasant flavor compounds known as chlorophenols, which taste like plastic resin or burning electrical wire. All brewers remove chlorine from their water before brewing. You can boil the water for 30 minutes to volatilize chlorine then chill before adding yeast.

Hello from Dave Thomas (Beer Sleuth LLC) I'm a retired brewer (Coors) that lived in Scotland so developed a taste for single malts. Am now a stringer for American Distiller and The Brewer and Distiller International (London) among others. Just completed a 990 mile round-Colorado 7 craft distilleries and 12 breweries tour and am writing up my stories. Keep me in the loop if you have newsworthy events coming up. Have Fly Rod Will Travel Dave