Long time no see. Haven't been able to homebrew in awhile. Anyways, I was wondering how I would make a smoked porter using extracts. Mainly how do I get that smoked flavor?
Also, I had an idea... Do you think it would be good if I also oak aged it? So it would be a smoked oak-aged porter. Sounds good to me, but I don't know how that would actually turn out. Which brings my next question... how do you oak age? Do you just throw some oak chips in the secondary?
Primary: Porter Potty (oaked porter)
last batch review(Schwheat (wheat))
An overall decent beer but it has too much of a banana character, I think it's because of fermenting at too high of a temp. Tasted better as it aged, but far from perfect.