Brined & Smoked Salmon (aka Bad Ass Smoked Salmon) Recipe & Notes by Bryon Adams This simple dish was made for an addition to our Thanksgiving get-together but could be made any time of year. The brine can be made a day ahead of time or started early the day-of to allow the brine
Episode 91 | Paul “Snack Stick” Fowler serves up two versions of an Oktoberfest. The main wort was split and fermented with different yeast strains – one with Imperial Yeast L17 Harvest in one with Wyeast Bavarian Lager. And you can definitely taste the difference! Related Links Paul Fowler’s Oktoberfest Recipe Support Chop & Brew via
This recipe is for a wonderfully malt-forward Oktoberfest from Paul “Snack Stick” Fowler as featured in Chop & Brew – Episode 91, where we discussed how he brewed it and split the 10-gallon batch in two to ferment with two different yeasts, Imperial Yeast L17 Harvest and Wyeast 2206 Bavarian Lager. Check out the
