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Old 11-23-2010, 07:00 PM   #41
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Just took a sample. Its been on the oak/bourbon for just 23 days. Already it has an amazing mix of vanilla and bourbon, nothing agressive, everything in subtle put perfect amounts. What can I expect to change given a few more months?

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Old 12-13-2010, 07:00 PM   #42
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Weeb-
Did you find that it is too dry? You mentioned adding lactose? Did you ever end up adding any? I have a BBP that may finish close to that and am wondering if I need to add some sweetness back to it. Any updates to how yours has aged?

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Old 12-13-2010, 09:09 PM   #43
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Weeb-
Did you find that it is too dry? You mentioned adding lactose? Did you ever end up adding any? I have a BBP that may finish close to that and am wondering if I need to add some sweetness back to it. Any updates to how yours has aged?
No lactose; and the reaction has been mixed from my family and homebrew club. The usual comment is that there is too much oak up front. I think the bourbon is enough to 'trick' the taste buds into thinking sweet, I just have too much burned wood in this which I hope will age. I have put half of it in the basement for next year while keeping a couple of bottles to try around Christmas.
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Old 02-24-2011, 04:13 AM   #44
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Any updates on this one? I am about to bottle after four months on the bourbon/oak.

So I shouldn't have any carbonation issues given the long time in secondary? I plan to add 1oz of priming sugar per gallon.

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Old 07-29-2011, 07:16 PM   #45
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How would you think this would taste if you used the Jack Daniels Tennessee Honey whisky?

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Old 10-26-2011, 05:53 PM   #46
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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!

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Old 11-08-2012, 08:29 PM   #47
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use good bourbon like makers mark. i used a lot of jim beam in my whee heavy and it tastes fine so it's doable. def soak a vanilla bean in the bourbon with the oak cubes prior to adding and the liquor will extract the vanilla flavor better than boiling ever could. soak for a few days at least, the longer the better. don't worry about removing any hops. you can even leave them in for fermentation if you really wanted to! sounds like a promising recipe what kind of yeast are you using. 6 months aging will prob be fine for this recipe, 1 year might be over kill. 6 months in the bottle will be your best best; 6&6
Hi guys,

I wondered if you could prime a beer that has been fermenting on bourbon chips for over 6 months? or do you need to for carbonate?

If you need to force carbonate, can you fc in a barrel and then bottle are few?

many thanks
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Old 11-09-2012, 05:21 PM   #48
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Had mine on that long and no problem with priming, though carbonation took longer. I also did an Oktoberfest Marzen that had lagered for five months and again, no problem priming.

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Old 11-09-2012, 06:47 PM   #49
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Great to know. Ageing is the way forward then. Many thanks Weeb

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Old 03-06-2013, 04:28 AM   #50
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That kits comes out really nice. We soaked the oak in Woodford Reserve for several weeks while the beer was fermenting. I can't remember how long we kept it in secondary with the oak but knowing us it was at least a month.
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