mrgstiffler

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JayInJersey

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Does the bourbon taste mellow with age?

I made a bourbon porter about 6 months ago that just made its way into my keezer...good porter but no real bourbon taste...i'd venture to say none.

I used a whole 750mL bottle of Makers in the secondary...but now I'm thinking about popping it and adding some more


Does this stuff settle out...or rather since the keg pulls from the bottom "float out"?

Lil' Sparky

Recipes 

The bourbon does seem to mellow over time. I don't know what effect kegging hasm. I have always bottled this recipe.

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ckloecker

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I brewed a recipe last fall inspired by Denny Conn's Vanilla Bourbon Porter receipe posted here.

I am now entering a local home brew contest for the first time. I was able to figure out an appropriate BJCP style for the other three brews I am entering, but I don't know the style guidelines well enough to see where a brew like DC's Vanilla Bourbon Porter Fits.

Any Suggestions?


PS - Thanks in advance and thanks for all that I have learned from everyone at HBT.

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"We must all fear evil men. But there is another kind of evil which we must fear most, and that is the indifference of good men."

damdaman

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I'm brewing this today (made up a recipe using extract with specialty grains based on the other extract recipes posted):

5# light DME (3 at beginning of boil, rest at end)
3# dark DME (added at end)
12oz. crystal 120
12oz. british brown
1# chocolate

1oz. chinook 60
1oz. kent goldings 15
1oz. kent goldings 0

Pitching 2 swollen smack packs Wyeast 1056 American Ale...

Hope this works! It's my first porter.

mad31587

Recipes 

New to posting on the site, but have done plenty of research. A question for those who've brewed this recipe or just anyone more advanced than me:

I brewed a converted extract version of this recipe and ended up with a OG much higher than the all grain original, I probably went a bit overboard with about 10lbs total extract.

My OG was 1.103 on brewday (Jan 30th)
Current gravity is 1.021 and I'm convinced that the yeast is dead (I used Wyeast 1056 American Ale) from the ~11% ABV. The 1056 yeast is only supposed to have a tolerance of about 10%ABV according to Wyeast's website. All in all, I'm not sure if I should add another yeast strain-to ensure a complete fermentation, or what the exact FG is that I'm looking for... As well, the beer is still a bit sweet, in my opinion so I think there are still some fermentables left, but it could be my imagination.

Beersmith says that with the 10lbs of extract, my OG should have been 1.075, but mine was 1.103.

What should my final gravity be?
Should I add a higher alcohol tolerant yeast strain? Any suggestions as to which one? Will it hurt if I add it regardless of whether I need to or not?

Thanks in advance for your replies!

Lil' Sparky

Recipes 

First, welcome!

It sounds like maybe you ended up with a porter barleywine.

I think it's probably fermented as much as it will. 1.021 is just barely over what I had with 1.078 OG, so I think you're right on. Carbonation may take a little longer, but that's OK because you want this to have plenty of time to age anyway. Should be "fun" to drink with the ABV so high.

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mad31587

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Yeah I guess that's a good classification for the beer. That's a good point that my FG is only slightly over yours.

It'll definitely be fun but not till next fall, or at least I hope I can wait that long. Another month or so in the secondary with the oak (only a small amount) and then bottling and aging until it gets cold again, with a few sneaks of tastes here and there of course.

Beavdowg

Recipes 

Sparky,

You say to scrape the insides of the vanilla bean and chop up the husk part. Do you put the scrapings from the inside into the secondary or do you discard that and only put in the chopped up husks?

thanks

egurney

Recipes 

The scrapings is the good stuff. Definitely put it in.