I let the beer sit in the secondary for many many months in hopes that it would tone down.... it didn't. So I did a blend with another porter that I did and now it is quite delicious. Good advice sir
With my Smoked Porter I added 4 pounds of wheat malt re-smoked with peat wood. I tasted it after 6 weeks in the secondary and there is just WAAAAYYY too much intense smokiness to it. I was wondering what I might want to add to the secondary to either tone it done or distract from the intense...