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Old 02-13-2010, 10:00 PM   #1
Dec 2009
Narragansett RI
Posts: 18
Liked 1 Times on 1 Posts

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.

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Old 02-14-2010, 12:48 AM   #2
Mar 2009
Posts: 502
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I would use smoked grains. are you doing all grain or extract?

I made a smoke porter and each sip makes me wish I had a BBQ sandwich in my hand.

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Old 02-14-2010, 01:18 AM   #3
HSM's Avatar
Jan 2009
McMurray, PA
Posts: 460
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Smoke tastes like smoke, not burnt wood. Smoked grains would be the way to go. I couldn't recommend amounts, but liquid smoke is an option.
"Dad always thought laughter was the best medicine, which I guess is why several of us died of tuberculosis."

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