Originally Posted by GunnerBrewer
How did this turn out?
BGBC, did you make make the barleywine and add the rum soaked oak? I am thinking of doing that same thing when I brew up my barleywine in the new year! Would love any insight or advice you have on adding the rum cubes.
Just to report back on this, I opened my first bottle of this. Tastes great. It's maybe a little thin for the style for me, and the oak/rum character is not overpowering. If I did it again I would add a little more oak and maybe pour in some of the rum, especially as the flavors will meld more with time.
I added the same cubes (soaking in the same rum this whole time) to a sour blackberry cider I've got going. I think it could use the tannins, we'll see how that turns out now.
Bottled/Drinking: Apfelwein, Leaping Goats Coffee Brown Ale (v2), Anniversary Barleywine, High Ground Gose, Vanilla Rhubarb Mead, Sour Blackberry Cider, Dos Caldera Porter (plain & whiskey versions), Evolution of Funk (Vol. 1), Unseasonably Pale
Primary/Secondary: Evolution of Funk (Brett Saison mini-solera), BRB Melomel, Red River (Flanders) Red, Wild Cider, Frankencyser, Higher Ground Gose