Potato Peels and Smoke
Monday, June 7, 2010
The recent test batch of Long Island Potato Stout yielded a valuable lesson -- peel the potatoes! A rather unfavorable quality came about in this batch, as opposed to the earlier one where I peeled the potatoes that were boiled and mashed before adding to the mash. So, it's a pain in the butt, but I'll be peeling the potatoes from now on. This is a dumped batch, but lesson learned.
I'll be interested to see if others agree with me that the Grodziskie (Vlad the Inhaler) that I'll be pouring this coming Thursday could use more smoke. Despite smoking all of the wheat over oak for two hours, I dont' think there is enough smoke character. It is present in the finish, and the beer seems sufficiently tart (as Grodziske is purported to have been), but I want more damn smoke.
And that Thursday pour will be at the Bellport Country Club during the Charity Beer & Wine Tasting and Food Pairing from 6:00 to 10:00 PM. See Dave's (Bellport Cold Beer & Soda) blog at http://blog.bellportbeer.com/
for details. All of the Long Island breweries will be there, it promises to be a terrific event for a number of good causes.