My son and I are questioning how to add a smoke flavor to a brew.
He asked me if he should add some burnt wood chips to the primary fermetation pail or add smoked grain. I am an avid barbecue competitor and KCBS Judge, I have no problem getting smoked wood. My concern is the sanitation of it all. His concern is does the type of wood make a difference such as oak, maple or apple. I know not to use soft woods...
Any help with this will be helpful, Kevin is going to join this forum. He live is Boston and I live in Rhode Island.