Today we bottled and kegged (50-50 split) the Smoked Lager and Smoked Porter. Had a small ‘accident’ with the lager, which had been lagering in the fermentation fridge (set to ‘maximum coldness’), as when we were about to rack it over to the bottling bucket we noticed that there was a lot of ice slush in the beer. We figured what the hell, since it didn’t appear to be that much ice, and so we started racking anyways. We ended up with 14 liters of bottled and kegged beer instead of the planned 18 liters, and about 4 liters worth of ice in the fermentation bucket. Simultaneously the beer got a little stronger as well (both flavor and alcohol (from 5% to about 6%)). We added some Nottingham dry yeast to the lager, just in case the yeast didn’t survive the freezing. The lager tasted great straight from the fermenter, so I have high expectations. The smokiness was very subtle, and I would almost classify the beer as a Vienna Lager instead. If someone wants to attempt to brew this recipe, and is after a Scherlenka-style smokiness, I would up the smoke malt in the malt bill to 75-100%. Bottling and kegging the Porter went much smoother, and the gravity of it had dropped from 1.064 to 1.015, meaning it had an alcohol level of around 6.2%. The smokiness was quite subtle in this as well, but there were definitely a lot of roasted malt flavors. Hopefully this one mellows a bit in the upcoming weeks.