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Old 01-08-2012, 05:43 PM   #11
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That's it. 3oz chips,2-3oz bourbon will be plenty. Just put both in an airtight container in the fridge on brew day. It'll take till FG is reached to soak real well. And by the way,pour the whole thing through a hop sock into secondary. Tie off the bag,& drop it in. That'll keep the chips contained. You don't want whoever drinks it to get splinters in there throat.


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Old 01-21-2012, 09:51 PM   #12
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I'm ready to put the chips in. How do I sanitize the sock? Soak in sanitizer and rinse or boil in water?



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Old 01-25-2012, 12:48 AM   #13
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Once you have done one you will know more about your tastes and preferences. I brewed the Northern Brewer Bourbon barrel porter and use 2 oz of oak and 16oz of bourbon. After secondary for 6 weeks and a couple of months of bottle conditioning, the bourbon is just right. I might actually up the volume for the next batch. This was a dark beer and a few ounces of bourbon would get lost in it. A lighter beer would likely need less.

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Old 01-25-2012, 03:59 AM   #14
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I brewed a porter for my first AG, and due to not knowing about FG readings with a refractometer, i thought I would never reach FG. Decided to soak 2 oz of toasted oak chips in a pint of Jack Daniels and dumped it in. Was not excited about trying this beer so brewed and drank many others. I got tired of seeing it sit in the secondary and considered tossing it. After I learned about adjusting the reading of the refractometer, I discovered the FG was acceptable and kegged it. It must have sat in the secondary for 3-4 months. Turns out it is just about the best home brew ever! Hope I can re-create it. Very little JD flavor, but very complex. Don't be afraid to wait.

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Old 02-11-2012, 08:23 PM   #15
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Okay, so I tasted the beer after one week in the secondary and it was boozey. After two weeks it was a little better. After the third week it is great and I am kegging it today. I will let it sit at least one week in the keg, maybe two before tapping. I think that this isn't going to be the only batch. I will make this one again.

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Old 02-11-2012, 09:16 PM   #16
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Ok- Can I just cube up any kind of oak-say- if I where a woodworker? And can I use rye or any other whiskey?

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Old 02-11-2012, 09:22 PM   #17
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I put Bourbon/Oak/Vanilla into EdWorts Haus Pale Ale. I have a friend that bought a kegerator so that he could always have this on tap.

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Old 02-12-2012, 02:17 AM   #18
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I'm getting ready to make an Irish Car Bomb Stout (or at the very least just adding some jameson into the mix). For the 2nd fermenter, does it matter if the oak is cubed or chips? Do you get better absorption or favor from the chips?

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Old 02-12-2012, 03:45 PM   #19
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I used the chips because that's what I had on hand at the time. I salvaged them from the secondary after kegging and my husband is going to use them in the smoker today. I bought cubes for the next batch. Seems much easier I read on here that you can use the cubes over and over.

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Old 02-13-2012, 12:14 AM   #20
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Oh cool, then I'll definately buy the cubes to reuse them. I wasn't aware you could reuse them like that. I wonder if they lose their absorption properties over time. But hey, if you can get a dozen uses out of them...that's money well spent. Thanks for the tip!



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