fields wrote:I'm still researching the scotch thing and somewhere I read that its easier to control the amount of peat by not smoking barley but cornflakes, when you get the desired amount of smoke just crush it up and put it in the fermenter and the smoke carries through well, anyone tried that?
Mate, I smoked LOTS of things once but not cornflakes :laughing-rolling: (sorry, all BS aside, I would love to know how it works for you. please keep us 'interested folk' posted).
My peat-loving 'two cents worth' follows....
The thing about peat smoked whisky (as per the 'famous 7' ISLAY single malts) is principally the particularly ancient and saltsprayed peat that is (apparently) 'unique' to this inner hebredian island. The smoking/firing and drying malt thereof is much more a typical, more general Scottish thing for such whisky.
So....if its simply 'smokey' you are after, I think there are a fair few potential choices and good luck etc. Even a serious soak on very charred oak sticks (pintoshine?) gives a slightly 'faux smoke' spirit. If its the (IMHO) splendid and very special ISLAY-like, peat smoke type of 'smokey' you are after, then probably take a bucket next trip to Scotland :shhh: or Punkins post re "essence of peat reek" recipe (hope I've got that right :? ) might be worth a try (subject to all safety issues of course). ;)