So I'm a bit perplexed. Brewed up an AG version of Northern Brewers "Bourbon Barrel Porter". Held her steady at a 153 degrees through an hour mash, and hit my target OG of 1.065, with 5 gallons into the primary. Pitched one packet of Danstar Windsor Ale yeast and over the next 2.5 days witnessed the most vigorous, violent fermentation I've seen in about 28 batches. Ten days later, I racked the brew on top of 2 oz. oak cubes and 16 oz. Makers Mark bourbon in the secondary. Four weeks later, bottling day...took a hydro sample as I was siphoning into the bottling bucket....FG 1.023....seems WAY too high!
So I guess my first question is this...would adding 16 oz of bourbon skew the FG that much? If anything, I figured by adding additional alcohol, the FG would have DROPPED.
Also, would the porter/bourbon have stratified in the secondary? I took a taste of the hydro sample from the bottom of the secondary and a taste of the dregs from the bottling bucket, and got a much more pronounced bourbon flavor from the dregs in the bottling bucket (which led me to believe there was stratification in the secondary, since the sample from the bottling bucket would have been thoroughly mixed).
Anyway, that's a long-winded, 2-question post...but any thoughts would be appreciated!