Ok so I had bacon soaking in bourbon for about 5 months. I now have oak chips soaking in the bacon bourbon. How long would you leave the chips in the bourbon? I left them in the booze about 2 weeks last time before adding the chips to the fermenter. Would you strain the bourbon out before pouring the chips in the beer? Last time I strained out all the liquid and just put in the soaked oak chips. The oak bourbon flavor was hinted but not over powering. I left them in the fermenter for about 2 weeks. I am looking for a little pronounced taste, not over powering. If I wanted it to taste like bourbon I'd just pour the makers mark straight in. Is like to hear how you have infused bourbon in to your beers.
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