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02-01-2012, 12:09 AM
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#21
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Junior Member
Join Date: Jan 2012
Location: Pittsburgh, PA
Posts: 19
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UPDATE: The cherries and stout have been in the secondary for 5 days. Today I grabbed a sample with a thief and took a hydrometer reading, it's still at 1.020, possibly 1.019. The sample that I took is looking good, when I held it up to the light it had a deep red color to it, and it tasted excellent! It's definitely a stout beer that has subtle hints of chocolate, cherry, and bourbon instead of chocolate cherry juice that has a hint of beer, which is perfect. From what I've read on here the fruit flavors really mellow over time so maybe I should have added a little more cherry to ensure the flavor doesn't mellow away right away? I'll continue to update as I test and try. As of right now I'm planning on leaving it in the secondary for a total of 2 weeks and then bottling, unless someone has another recommendation?
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02-14-2012, 12:03 AM
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#22
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Junior Member
Join Date: Jan 2012
Location: Pittsburgh, PA
Posts: 19
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I took a couple of hydrometer readings about a week apart, it seemed to be riding steady at 1.018 so I bottled yesterday. I did a little bit of sampling with a sample at the end and the bourbon is more pronounced than the last time I sampled it. I'm very excited to see how this conditions, I will be sampling a bottle every so often to see how the different flavors evolve over time.
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03-03-2012, 09:08 PM
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#23
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Junior Member
Join Date: Jan 2012
Location: Eagle river, Ak
Posts: 3
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Out of curiosity, what kind of bourbon did you use?
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03-03-2012, 11:56 PM
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#24
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Member
Join Date: Mar 2012
Location: ACT, Australia
Posts: 91
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Wow awesome! This is almost the same as one of the brews that I am planning at the moment. I was actually thinking of doing a porter rather than a stout, and using a bit of vanilla as well. I hadn't thought about the bourbon, I might have to look into that! I actually havent had any beers that had bourbon notes, so i'll have to do a "field trip" to see if I can pick one up... for research purposes of course 
Keen to hear what you think of this one, once you crack open a bottle.  |
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03-06-2012, 11:22 PM
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#25
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Junior Member
Join Date: Jan 2012
Location: Pittsburgh, PA
Posts: 19
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Quote:
Originally Posted by Afhuff01
Out of curiosity, what kind of bourbon did you use?
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I used Four Roses, which is some excellent bourbon! |
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03-06-2012, 11:32 PM
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#26
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Junior Member
Join Date: Jan 2012
Location: Pittsburgh, PA
Posts: 19
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Today (3/6/12) was the first day that I opened a bottle. The first aromas that I could smell were the chocolate and then the bourbon. Upon tasting it was a little different than the smell. The first thing that I tasted was the chocolate, then a hint of cherry, and then a hint of the bourbon, and the aftertaste almost leaves you with a hint of coffee. With the taste safari and how smooth it's turning out I'm very happy with this brew so far!
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03-07-2012, 01:01 AM
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#27
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Junior Member
Join Date: Jun 2011
Location: Clinton, Il
Posts: 18
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What yeast did you use I'm planning on copying this one looks delicious!!
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03-07-2012, 01:26 AM
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#28
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Junior Member
Join Date: Jan 2012
Location: Pittsburgh, PA
Posts: 19
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I made a half gallon starter with 1/2 lb of DME and WLP001(California Ale) yeast. You'll have to let me know how yours turns out! I would love to get some feedback!
Last edited by Yoop; 03-07-2012 at 01:29 AM.
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03-07-2012, 02:31 AM
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#29
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Junior Member
Join Date: Jun 2011
Location: Clinton, Il
Posts: 18
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I will start this one April 3 when I get back from vacation. Lots of attention will be needed and definitely don't want to short change this beer!
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03-07-2012, 02:38 AM
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#30
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Junior Member
Join Date: Jun 2011
Location: Clinton, Il
Posts: 18
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Sorry two more questions what was the og and how much priming sugar did you use for bottling ratio, type?? Thanks
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