I was thinking of adding a teaspoon of liquid smoke to my next batch (extract) to add a little smoke flavor (it is a basic brown). I have seen some recomendations about not using anything containing vinegar would one teaspoon with vinegar as one of the ingridients make any difference to 5 gallons, and when should I add it? Ray_M@charter dot net
Liquid smoke, because it is intended for cooking, often contains a variety of additives. Vinegar, molasses, salt, and coloring are found in many of the brands. Others have soy sauce and some use sugar syrups too.
"Cook's Illustrated" magazine did a taste-test of top four national brands -- Colgin, Stubb's, Wright's, and Reese. Their preference was for Reese, which only added water.
I've judged smoked beers at competitions and don't particularly like the fake flavors in most of them. Beers made with smoked malt usually have milder, rounded smoke flavor instead of the harsher flavors from an additive.
My suggestion is to use only a little bit of the liquid smoke because it does dominate. Half a teaspoon might be a good level to start with. Add the flavoring as late as you can.
Bob Devine
Don't ruin good beer with liquid smoke!
I smoke a # of grain if I want a bit of smoke in my batch or I throw a burn log from the smoker with some ash as well as lot's of charcoal.
__Stephen
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