Yeah, I've made enough beer to finally realize that aging is that hardest thing to do but it is also the most rewarding.
Here are the instructions for the bourbon and vanilla:Vanilla and Bourbon additions:
After primary, slit open 2 fresh whole vanilla beans, scrape them, chop them into quarters and add to the secondary and rack beer onto vanilla beans. Leave in secondary for 7-14 days tasting it periodically to make sure the vanilla flavor is just where you want it. You can also add 1 oz. of Bourbon soaked Oak chips to secondary (optional), just be sure to check it and make sure the oak isnt getting overly strong. Rack to keg and add 7-10ml of Bourbon (I'm using Maker's Mark) for every 16 oz. of beer (test the amount of bourbon to see what your preference is).Lil' Sparky,
I'm going to be very careful with the bourbon as I don't want an overt bourbon taste or smell, just enough to add another dimension to it.
I'm going to do the vanilla, bourbon and oak chips (.75oz) soaked in bourbon then rack it to a carboy for bulk aging. Then I'll keg it for long term cold fridge storage. I'll probably bottle some of it but I'm not sure if I'll do that from the keg or before I keg it. Any advice on filling a few bottles before I keg it? Can I just mix up the right amount of priming sugar and yeast for a few bottles and then keg the rest?
I sparged this thing for a long, long time, going really slow collecting wort. But even when I quit collecting the gravity of the wort running into the pot was 1.011.
I'm hoping to hit at least 1.020 for a final gravity as that would be an 11% beer
80+% efficiency is awesome. I'm very surprised. I must have hit all the temperatures just right.