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Old 01-16-2014, 08:22 AM   #11
bren2426
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I'm making a similar beer a Scottish ale wee heavy and I plan on soaking on bourbon oak chips in secondary for about a week then transferring to age for about 6 months or until I like the flavor. Question is about the yeast re pitch. You said not to pitch in secondary unless it's sitting for 6 months. Is that something I need to do and what is the reasoning. O.g was 1.070 and final is 1.004 and I plan on kegging when done. So is there really any need to re pitch. Thanks.

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Old 01-16-2014, 03:20 PM   #12
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Nope. I added vanilla to mine as well. Vanilla beans. 3 of them.
Did you soak the beans in bourbon to sanitize them before adding them to the secondary?
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Old 01-16-2014, 04:42 PM   #13
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Did you soak the beans in bourbon to sanitize them before adding them to the secondary?
Yes but also because it was a bourbon porter. It is darn delicious too, I just took a sample.
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Old 01-17-2014, 02:20 AM   #14
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Bourbon and vanilla go great together (bourbon has vanilla character from vanillin anyway). Chocolate and vanilla go great together. So the 3 together are great to my palette. Cocoa powder will work at this point, but it may be messy. If you do it, go light, and dissolve in boiled water (you can always add more). Cacao nibs are an idea, but the flavor isnt as strong and has a little more bitterness.

Dont repitch yeast unless you're letting it sit for 6+ months in the secondary; there's plenty of yeast. I normally let my bugger beers sit for 2 weeks in the primary before transferring, but a stable gravity reading for 3 days (or on Monday and Thursday) will let you know fermentation is done. I wouldnt touch it before 7 days though.
How many ounces of cocoa powder do you think would do the trick?

Also, wouldn't the yeast start to die after 6 months and affect the flavor?
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