Today I move the Stout from primary to secondary.
It's early enough for me to be considering brewing an additional batch of beer since I have to do the whole wash and sanitize business anyway. I have some ingredients kicking around that I should probably use before they go bad. So the possible recipe would be some sort of golden smoked ale.
I have a pound of German smoked malt that I want to use. This is usually for brewing a Rauchbier. A Bavarian traditional brew, Schlenkerla, is one of my favorite beers, hands down. It's flavor is not for everyone. The beechwood smoked malt is nothing like a certain American beer's beechwood aging. It's like barbecue in a glass. Traditional styles are really all lagers and since I don't have the fridge to ferment and age a lager, I have to do an ale. There are a few good smoked ales around. They generally have less smoke flavor than I like. Maybe I'll enhance mine with some liquid smoke. A risky prospect since if I do too much it will be undrinkable.
We'll see if I do it.
Time to get ready to rack.
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