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Old 10-08-2010, 09:31 PM   #31
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1.105! Damn, how much DME did you add?

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Old 10-11-2010, 02:23 PM   #32
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1.105! Damn, how much DME did you add?
1# brown sugar
1# wildflower honey
2-3# DME

Best I can come up with from memory. My notes weren't that good back then...
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Old 10-11-2010, 08:47 PM   #33
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1# brown sugar
1# wildflower honey
2-3# DME

Best I can come up with from memory. My notes weren't that good back then...
I have never made a starter to date, and as far as I can tell I haven't had any issues with that.

Mischief, you said you have never gotten around to making starters either - is that true with this recipe as well?
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Old 10-16-2010, 02:10 PM   #34
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this was supposed to be the Christmas brew, but the family is getting together for Thanksgiving instead. So, I went ahead and bottled it yesterday, one month early. I drew a large sample and put it in the 'fridge, last night did a side by side tasting with one of my favorite Bourbon ales, the Full Sail Top Sail Bourbon Barrel porter. Yes, a bit of a different style, but close. It is not bragging to say that even in its un-carbonated state my Old Ale tasted better than the Top Sail! I liked the added layer the vanilla beans gave it, the bourbon was not overpowering at all, and there was a slight hoppy bitter taste up front. More complex than that from Full Sail.

Only problem now - which is a good one - is that I have to come up with a new winter warmer that does not take six months to condition!

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Old 10-22-2010, 10:24 PM   #35
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zQuick update, just drank a bomber, no carbonation after two weeks, but I get that since this is a high grav beer and I used the minimum amount of priming as per style. Very good but the next time only one vanilla bean, as that flavor is most up front right now. Of course, the flavor profile will no doubt change as it conditions.

EDIT: Opps! Only one week! Man, I am impatient !

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Old 10-26-2010, 09:20 PM   #36
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zQuick update, just drank a bomber, no carbonation after two weeks, but I get that since this is a high grav beer and I used the minimum amount of priming as per style. Very good but the next time only one vanilla bean, as that flavor is most up front right now. Of course, the flavor profile will no doubt change as it conditions.

EDIT: Opps! Only one week! Man, I am impatient !
Quick question for you. I am three weeks in, I am about to rack to secondary on the oak chips. Did you try to keep the bourbon out of the fermenter when adding the chips? How did you go about doing this if so. Thanks buddy.
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Old 10-27-2010, 12:41 AM   #37
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Quick question for you. I am three weeks in, I am about to rack to secondary on the oak chips. Did you try to keep the bourbon out of the fermenter when adding the chips? How did you go about doing this if so. Thanks buddy.
I dumped all of it in. That amount of bourbon will not be noticeable in 5 gallons...

As for the starter questions above, nope, no starter. I've never done one...
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Old 10-28-2010, 12:33 AM   #38
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I dumped it all in and racked the ale on top of it. Most excellent!

I am entering this photo - a larger version of it - into an abstract photo contest here in Denver. These are of course the bourbon soaked oak cubes in the bottom of the glass carboy, just before racking. The flash reacted with the glass neck creating the yellow to red ring.

oakchpssmall.jpg  
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Old 11-09-2010, 11:03 PM   #39
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So leaving this one on the bourbon/oak chips for 4-6 months is the way to go? After the long term bulk aging did you guys notice any signs of oxidation? Does the bourbon mellow with age? I took a sample after a week on the bourbon/oak and it was pretty aggressive. I am sure months with cure this...

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Old 11-10-2010, 03:15 PM   #40
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So leaving this one on the bourbon/oak chips for 4-6 months is the way to go? After the long term bulk aging did you guys notice any signs of oxidation? Does the bourbon mellow with age? I took a sample after a week on the bourbon/oak and it was pretty aggressive. I am sure months with cure this...
I use glass carboys for secondary and never worry about oxidation in extended aging as long as I remember to keep the airlock full. When you transfer from primary, the beer has some CO2 in it that comes out with the agitation. That will push most of the oxygen out. 6 months on the oak and 6 months in the bottle resulted in a perfect level of oak flavor IMO.
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