Any updates on this brew after secondary and aging?
I've had a batch in primary for about a month. I brewed with extra 1# white sugar & .5# lactose. Looking to transfer to secondary but concerned about the oak chips sinking into the trub, or the length of time to oak. Kit says 6mo.
Oak has been sitting in a narrowed down, extremely delicious (peppery, caramel, buttery), barrel no. of Evan Williams Single Barrel 2000 with two Uganda vanilla beans for a little longer than primary.
Getting eager & wanna hear how others turned out!