So, in a quest to recreate one of the beers entered into the Sam Adams Longshot competition a year ago, I tried my hand at improvising a recipe for a smoked ale.
Steeped a pound of smoked grain, used 6 lb of DME, 1 lb of rice syrup solids, 5 oz bittering hops (hallertau) and 2 oz of Saaz at the end of the boil. I also added some liquid smoke at 30 minutes and at 5 mintues (1/8 of a cup each time). This is where I think I may have overdone it. After about 10 days in the primary, I transfered it today and caught the distinct and overpowering smell of vinegar/soy sauce (from the liquid smoke I'm assuming)
Is there any possible way I could salvage this so it wont taste like I'm drinking a pickled sausage. I was thinking about racking to another secondary in a week and dry hopping it to see if it has any effect on the aroma. (BTW, I didn't pull a sample to taste)
And, I have already relaxed and had a few homebrews.