I had much trepidation in the planning but I had to try. Bleh. My first total dumper in many years. I am only posting because I read someone else post about a smoked barley wine in another thread. Did not want to hijack, but remembered my dissapointment...
Well, I am not dumping it yet but, it does not have much promise. Like sucking on a family sized box of adhesive bandages!
Some vague particulars for your information. Brewed it, oh, 7 months ago. Used only 2 lb. of Briess smoked malt. Left in the fermenter a month. Racked to keg and purged/pressurized. Let it sit in a cool (50-60F) room.
I have read of others brewing a similar beer so it must be possible but not the way I did it. Nor is there even anything there to encourage further exploration. I love smoked beers. I love Barley wines. Separately not together I guess. I thought from the get go that perhaps more of a malty English barley wine would have worked better. Ah well, on to the next brew!