Alright! So I tried to smoke some specialty grains today for a red ale. I don't have a fancy smoker or anything, so I just spread out a layer of hickory on my bbq grille, put the grains on a baking sheet then put them on the smoking hickory for about an hour. The grain smelled pretty smokey after an hour, so I crushed it up and used it in the brew.
I tasted the gravity reading, and there was no perceptible smoke flavour. I'll definitely change my smoking process in the future to make it more efficient, but, does anyone have any advice on how to get some smokey influence in my already-fermenting brew?
I don't really want to use 'liquid smoke', because I've heard it's not really very good. Something I'm planning on doing is adding a heavy toast oak spiral that I've got soaking in some islay scotch. Maybe this is inadvisable, but I've also thought about getting some hickory smoke into my secondary, and racking the beer onto the smoke. Maybe that would be horrible. I don't know.
I tasted the gravity reading, and there was no perceptible smoke flavour. I'll definitely change my smoking process in the future to make it more efficient, but, does anyone have any advice on how to get some smokey influence in my already-fermenting brew?
I don't really want to use 'liquid smoke', because I've heard it's not really very good. Something I'm planning on doing is adding a heavy toast oak spiral that I've got soaking in some islay scotch. Maybe this is inadvisable, but I've also thought about getting some hickory smoke into my secondary, and racking the beer onto the smoke. Maybe that would be horrible. I don't know.