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Old 12-27-2012, 11:40 AM   #11
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Hmmm... Ed, those links gave me some ideas... I was thinking about soaking the oak chips in Knob Creek (Kentucky Bourbon) for a few days, then toasting them, then just throwing them in primary after fermentation settles down, letting them float around until bottling, see what happens. I think that would produce a nice flavor? Whaddya think?
How about toasting the oak before you soak it so the toasting doesn't drive out the flavor of the Knob Creek?
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Old 12-27-2012, 06:30 PM   #12
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its been my experience with knob creek from cooking steak with it, is that heat drives off the alcohol but not the flavor of the bourbon. i think i want the toasted oak to be the more dominate flavor, with just a hint of the bourbon.... and i feel that since bourbon is born from oak barrels, it can only serve to enhace that flavor and aroma.... i think marnating the oak chips after toasting will dull the oak flavor more than toasting after would dull the bourbon flavor. however, i could be wrong.

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Old 12-27-2012, 06:37 PM   #13
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Originally Posted by Gunpowder
its been my experience with knob creek from cooking steak with it, is that heat drives off the alcohol but not the flavor of the bourbon. i think i want the toasted oak to be the more dominate flavor, with just a hint of the bourbon.... and i feel that since bourbon is born from oak barrels, it can only serve to enhace that flavor and aroma.... i think marnating the oak chips after toasting will dull the oak flavor more than toasting after would dull the bourbon flavor. however, i could be wrong.
When I made my ipa I didn't toast anything, but when I added it to the secondary I poured the oak cubes and the remaining alcohol it was soaking in right into the fermenter. If you were to toast first and add that to the knob creek all that toasty flavor would be in the alcohol as well. So my suggestion would be to dump it all into the fermenter! Either way you decided to do it isn't wrong it's just your preference. Experimentation is half the fun
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