New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > Extract Brewing > NorthernBrewer Bourbon Barrel Porter




Reply
 
LinkBack Thread Tools Display Modes
Old 02-18-2010, 02:44 PM   #21
SevenFields
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Topeka, KS
Posts: 743
Liked 10 Times on 8 Posts
Likes Given: 2

Default

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.



__________________

Tap 1: DFH Pumpkin
Tap 2: Amber
Primary 1: Nut Brown Ale
Primary 2:
Secondary: Imperial Pumpkin
Bottled: American Barleywine
On Deck: Pecan Brown Ale

SevenFields is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2010, 02:49 PM   #22
Effington
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: , PA
Posts: 193
Likes Given: 1

Default

Would you secondary longer next time or do you think 10 days is about right? I've heard anywhere from 1 week to 1 month is best.



__________________


Effington is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2010, 03:31 PM   #23
Headcase
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Grand Junction, CO
Posts: 43
Liked 3 Times on 3 Posts
Likes Given: 2

Default

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.

__________________
Headcase is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2010, 10:31 AM   #24
rebeltruce
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Virginia
Posts: 50
Liked 1 Times on 1 Posts

Default

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.

__________________
rebeltruce is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2010, 01:59 PM   #25
Headcase
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Grand Junction, CO
Posts: 43
Liked 3 Times on 3 Posts
Likes Given: 2

Default

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.

__________________
Headcase is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2010, 07:10 PM   #26
jamesjensen1068
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Omaha, NE
Posts: 366
Liked 9 Times on 9 Posts
Likes Given: 1

Default

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???

__________________
jamesjensen1068 is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2010, 02:14 PM   #27
Headcase
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Grand Junction, CO
Posts: 43
Liked 3 Times on 3 Posts
Likes Given: 2

Default

Quote:
Originally Posted by jamesjensen1068 View Post
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.
__________________
Headcase is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2010, 06:39 PM   #28
Thakog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Vancouver, WA
Posts: 88
Default

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 is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2010, 02:27 AM   #29
epimortum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Jacksonville, FL.
Posts: 84
Liked 2 Times on 2 Posts
Likes Given: 3

Default

@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

__________________

Im Himmel gibt’s kein Bier, Drum trinken wir es hier.
Add yourself to the Home Brewers Map Here is the associated HBT Forum

epimortum is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2010, 09:17 PM   #30
CanyonBlue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Michigan
Posts: 9
Default

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.



__________________
CanyonBlue is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bourbon Barrel Coffee Porter Suthrncomfrt1884 Porter 19 01-24-2011 09:20 PM
All-Grain - Bourbon Barrel Robust Porter Brian S Smoke & Wood-Aged Beer 2 03-19-2010 08:02 PM
bourbon-barrel-aged barrel-oak-smoked porter? slim chillingsworth Recipes/Ingredients 3 08-01-2009 02:46 PM
Bourbon Barrel Aged Porter Saccharomyces Recipes/Ingredients 8 02-27-2009 06:25 PM
Bourbon barrel porter nyer Recipes/Ingredients 4 12-01-2008 04:38 PM