Ok, so I made a peat smoked porter today. The peated malt I used had been sitting in my house for almost a year. It was in a one pound pack that was unopened. It smelled very peaty, but I tasted some and it didn't seem very peaty. I used an entire pound which many people would say is madness!! Anyway after tasting the wort at several stages I don't detect any peat or any smoke at all.
1. Its possible that the peat will come through during fermentation, so I will wait on it.
2. If it doesn't, could I do the following: Get another pound of fresh peated malt, do a small mash with it, heat the wort to 170 for a few mins to kill any bacteria, cool it down, add to fermenter. I wouldn't worry about DMS since its such a small percentage of the total grains, its peated malt and finally because the rest of the beer is so rich and robust there's no way a tiny amount of DMS would ever be detectable.
Does anyone have any experience with something like this, or have any suggestions?
1. Its possible that the peat will come through during fermentation, so I will wait on it.
2. If it doesn't, could I do the following: Get another pound of fresh peated malt, do a small mash with it, heat the wort to 170 for a few mins to kill any bacteria, cool it down, add to fermenter. I wouldn't worry about DMS since its such a small percentage of the total grains, its peated malt and finally because the rest of the beer is so rich and robust there's no way a tiny amount of DMS would ever be detectable.
Does anyone have any experience with something like this, or have any suggestions?