zachary80

Recipes 

I had a fantastic Rye Porter from Bell's brewery that sold me on the idea. I've never had a dark rye beer aged in oak/barrels, but I traditionally love rye (whiskey and beer). Despite not being a huge fan of Boulevard's Rye on Rye or He'Brew R.I.P.A on Rye I think this new NB recipe has promise

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Primary: Peat Smoked Porter, Black IPA 2 (double dry hop)
Secondary: Modified Apfelwein (+2 cans concentrate, -1/2lb sugar), Skeeter Pee
Bottled: Surly Cynic Pro Series PM, Berry Blend (1:4) Apfelwein, Yeti clone, Houblonmonstre 2

Next Batches: Urca Vanilla Porter clone, Tongue Splitter (double dry hop), APFELWEIN

djbradle

Recipes 

Coming up on 10 months now . . . . Man I wish I saved them all. This stuff is AMAZING! The bitterness had died down a tad and now the flavors have melded with the malt shining more. I must say this is very tasty, aromatic, and complex. This was the version with the Old Crow bourbon and Madagascar Vanilla beans (2).

Effington

Recipes 

I have a few bottles that are nearly 3 years old. I had one a couple weeks ago. The bourbon and oak flavors are pronounced, but the beer is smooth. Unfortunately some of the beer characteristics are gone. Still enjoyable, certainly still good.

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iluv2brew

Recipes 

I've made this beer several times. The last time I made it I soaked the chips in very good sipping rum to make a rum barrel porter. Took the blue ribbon with it at my local club.

jmadway

Recipes 

I just kegged my porter, set up on a nitro tap. Just tried it and it doesn't seem quite ready (too boozy). Planning on taking it off the tap and aging it some more. Obviously, at this point I would keep at its current fridge temp. Just wondering about aging it cold. Any disadvantages to this? Would like to age at least another couple of months.

pjilsner

Recipes 

Hello all!

I brewed this baby on the first of November (2012).
Transferred to secondary after 3 weeks, added bourbon/oak to secondary in two parts one week apart from the other, and it's been sitting pretty in my closet since.

I left it in my closet over winter break with the heater off, so the beer dropped down to 54 and (presumably) stayed there for about a month until I came back home. I'm not worried about the beer going bad, as it isn't sitting on it's original yeast cake and the fermentation should have been done weeks ago. I'm curious though whether I should do anything differently when I bottle; add a tiny amount of yeast or more sugar perhaps?

Anyone know if a cold aging period like I unknowingly put my beer through will change or affect the finished product in a noticeable way? My only thoughts from all I've read about aging beers is that it's probably just preserved well. Either way I am more excited for this one than any other batch I've brewed so far. Only 11 months to go!....

By the way, there have been some wonderfully helpful comments and suggestions in this thread. I've become much more comfortable letting my beer sit. A belated thanks to all the helpful members of this forum!

ricksam

Recipes 

noob here who has just finished my second brew and I have been drooling over this kit ever since I bought the equipment from NB last month. I was curious if anyone has tried to char the oak cubes before soaking them in the bourbon as a way to extract a bit more of a vanilla flavor? Might add a bit of a smokey flavor too...

smurfwar

Recipes 

Yum yum yum... Brewed march of 2012. Just now tasting it and im glad i waited. 2 oz. pure bourbon vanilla extract & 20 oz makers mark really make the beer. Cant wait to do version #3

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Looking for an extract black belgian witt recipe.
PM me if you find one. Thx