I did this one and used Makers Mark. Soaked the oak cubes in a pint of makers mark for about 3 weeks. Dumped it all in secondary and let it sit for 10 days.
It took about 3 months in bottles for the flavors to really come out, but it has become my best & favorite beer that I have brewed. I will be brewing it again and again.
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Tap 1: Imperial Stout
Tap 2: Milk Stout
Primary 1: Irish Stout
Primary 2:
Secondary:
Bottled: American Barleywine
On Deck:
I left mine in secondary for 6 weeks. I just bottled mine last week and just from the SG sample it tasted great! I plan on opening my first bottle around the end of March to see how it's coming along. The only thing I think I might do differently is use 16 oz of MM instead of only 10 oz.
I have a batch thats been in the primary for about a week......from what I'm reading I should have already started soaking the oak chunks.
I guess a trip to the ABC store is order.......
I can't wait to taste this, I had a Bourbon Porter in a BBQ joint called Billy's in Lexington KY awhile back and have been searching for a commercial version eversince........When I saw this thread I thought, since I can't find one I can buy, I might as well do it myself.
I started soaking my cubes in bourbon the same day I racked to secondary. After two weeks of secondary I then added my bourbon and oak cubes. Then I just left it alone for another 4 weeks.
What's funny is that I was just at the Northern Brewer website yesterday and this was one of 3 kits I was looking at getting. I really want to try this one before the end of the year. Question, when soaking the oak chunks...it that done in an open container or closed container???
What's funny is that I was just at the Northern Brewer website yesterday and this was one of 3 kits I was looking at getting. I really want to try this one before the end of the year. Question, when soaking the oak chunks...it that done in an open container or closed container???
I'd soak in a closed container just to keep dust, dog hair or anything else from floating into it.
I'm doing this recipe, but have had trouble with stuck fermentation. I had an OG of 1.065, and after adding more yeast and even a little yeast nutrient, can't get it past 1.024. That's an attenuation in the low 60 percentages I think... Will I be safe to bottle with that? The hydrometer reading hasn't changed in over a week.
@Thakog, honestly I wouldn't know, best to ask someone more knowledgable e.g. BM, EdWort, or Revvy these guys aren't the only ones but they're just the ones I first think of when there's a question like that in the offing.
I bottled my BBP Tuesday the second of this month
I plan on bottling the Apfelwein tomorrow or Sunday.
for BBP I let
4wks in prim
add woodchips to bourbon at week 2 in sealed container
4wks in 2ndary with bourbon and woodchips added at transfer time.
Hopefully the f'ing temp thing didn't kill it for me we'll see.
and always RDWHAHB
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I had the same issue with stuck fermentation. I started around 1.068, and made it just below 1.030. I added a second yeast packet with nutrients and stirred as well. Got nothing.
Sample taste pretty good. I'm kegging it instead of bottling so I'm not worried about explosions. Added the Marker's Mark to the cubes today. Should dump it all in next week.
Not thrilled with the low attenuation but I think it might still turn out great.
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