I have yet to do a smoke beer, odd cause I love them, so I don't know what to expect. Does the smoke beer off gas a smokey aroma? I know I have had ferments I would call farty from yeast that kick off that aroma.
Also how much smoked malt did you use, is it a very smokey beer or just a little bit? I would say your chances of cross flavoration would probably be pretty low for a mildly smoked beer.
Smoked malt comprises a majority of the grist. I think I'll ferment the Vienna in a glass carboy and the smoked beer in a bucket. Still you can smell these malts outside the container in which they are sealed.... kinda makes you nervous. The recipe is on the AHA website: http://www.homebrewersassociation.org/p ... wood-lager
This looks like a fantastic beer. Here is the grain bill:
Briess (cherry wood) smoked malt 6.5 lb (3 kg)
Munich malt (10 Â°L) 2.0 lb (908 g)
Belgian aromatic malt 12.0 oz (340 g)
German sauer malt 4.0 oz (113 g)
honey malt 12 oz (340 g)
German caramunich (75 Â°L) 8.0 oz (225 g)