I soaked dark toasted cubes in Knob Creek for several months.
Drained off the liquor and dropped them into the secondary before racking. I let it sit for a few weeks or more.
It came out really nice. Really nice nose from the bourban and good oak charector in the aftertaste. It mellowed out to barely preceviable after a year or so of storage.
Secondary British all Amarillo IPA, Calypso
Conditioning Decoction maddness, FlyingJess Ale
Drinking Oatmeal Chocolate Stout, Oaked Bourbon Chocolate Stout, Dry Mead)
Up NextScottish ale and Dopple Bock
Always ready for the wack snack attack, I carry sandwiches around in a straight edge style JanSports backpack.
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