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Old 12-11-2012, 01:30 PM   #11
c_osbourn
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Thanks for the advice



 
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Old 12-11-2012, 02:41 PM   #12
fishinfur1
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Jan 2012
New Bedford, MA
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My fourth beer I ever made was a an attempt at a smoked irish red. It did not turn out nearly as I had hoped. I simmered the oak chips in water to create a tea type or extract then added that in to try to flavor the beer. But by doing that I think it brought out too much of the tannin flavor and not a whole lot of smoke. The only beer I've ever made that I couldn't drink. Tasted like liquid BBQ sauce. Just took another shot at a smoked irish red and it turned out perfect. Used the Midwest Irish red kit and after racking added about a tablespoon of liquid smoke to it. Turned out amazing. my advice don't overthink it too soon.



 
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Old 12-11-2012, 02:44 PM   #13
unionrdr
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Smoky flavors come from smoked malt,not wood. The smoke flavor should be good as long as not too much is used.
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Old 12-12-2012, 01:27 PM   #14
c_osbourn
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Thanks for the heads up, i was reading BYO mag and it clearly states that you should NOT try to oak a Brown ale, mainly only good for stouts and porters. SO prob will not be trying this one, may lead to a recipe that was in the mag called guthries smoking stout

 
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Old 12-12-2012, 05:21 PM   #15
unionrdr
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I can'r see why you couldn't. I've gotten a commercial Kentucky bourbon barrel ale that's light colored & it was pretty good. Just depends on how much oaking is done.


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