Originally Posted by jeburgdo
You used 1 pound?! Surely this is a typo...
I'm wondering how much you did use, because I currently have some as well soaking in Jameson for a stout being brewed tomorrow. Somewhere from 1-2oz range was appropriate I thought though...
Nope. I used 1 Pound or 1# for 6 gallons. They come in 3 pound bags and they are really just over 2# a bag, so I used under 1/2 the bag. The bag was under $10 so I had under $5 total in the oak and
whiskey since I did not need to add any booze.
I tried doing the oz thing with oak cubes from LHBS and never got decent results. I had soaked them in Jameson and I put the cubes and whiskey into the beer for over a week and no one could/can taste it in that batch, including me. I am sure folks do use a small amount and can taste it but I wanted results fast since this was a tasty IIPA and I was all done oaking in 5 1/2 days.
On a side note, I will be using the same chips I used here on a new project. I had made a smokey barley wine and have PLENTY of it aging and I even have some on tap but it is not my most favorite, I am sure a couple of 12oz. bottles a year will be more than enough for me, so I have 8+ years worth stored away.
What I am doing is freeze concentrating about 1/2 the batch. It started @ 12% ABV. I am still in the process of concentrating the batch but it is looking like I will have just under 1 gallon by the time I freeze concentrate the batch twice. The second time it is looking more like a slushy than a block of ice so I will use cheese cloth to help trap the ice but we will see in the am...
I will scale down the same quantity and age the concentrated BW on the chips until it is perfect. I will then add in some Jameson to flavor it to my liking, then bottle it into 12oz bottles uncarbed. So I am essentially turning this into a "sipping whiskey flavored shot". The prototype was REALLY good. I mean YUMMY! did I mention I like whiskey?
I am calling this drink "eichenfass shwartz eisen gerstenwein Irischer whisky" because that is a pretty accurate description of what it is and I plan on taking a bottle out on the ice with me fishing, it should not freeze...It is being called "Black Ice" for short.
If I am right this may be a great way to harvest "bad batches" and turn them into some kind of shot. I can toast chips/cubes, get different woods and liquors to create a unique beverage. Beer went sour? Make an apple chip bourbon shot. Taste like Satan's anus? Make a dark toasted rum. I can not think of a better reason to freeze concentrate than "My batch went bad/I did not like it/it is not to standards.".
I will report back after the finished product is ready in a week or 2.