My Kentucky Bourbon Barrel Ale attempt

OHIOSTEVE · 11-17-2011, 09:33 PM

My KBBA is on the oak chips now ( 2 days) and the sample I pulled at racking was terriffic. I THINK I hit the base brew dead on and will make this again even if I mess up the oaking process because I really liked the taste of the sample. I cut a stave from a KNOB CREEK barrel into chunks and soaked it in woodford reserve for 2 weeks. I figure I will wait a bit longer and start tasting it until I get what I want. Any tips on how long to wait before starting to taste it?

**carltjones** · 11-19-2011, 02:01 AM

I do about 5 days with handfull of oak chips. Ive done 3 weeks in keg and stout nearly undrinkable.

OHIOSTEVE · 11-19-2011, 03:23 AM

Quote:

Originally Posted by carltjones

i do about 5 days with handfull of oak chips. Ive done 3 weeks in keg and stout nearly undrinkable.

gonna taste it tomorrow

OHIOSTEVE · 11-19-2011, 04:09 PM

tasted it just now, and normally when I do a taste of warm flat beer I taste and toss the rest of the sample. I could have poured a pint of this and sat and enjoyed it. Anyway the oak has only been in about 3 days now and I can MAYBE get a hint of it already. I will give it till monday and give it another taste. Definitely brewing this again even without the oak.

boostsr20 · 11-19-2011, 04:47 PM

If you like how it tastes now, bottle or keg it now. I too have ruined a stout by not bottling when I liked it. Time got away from me and 1 week later it was nearly undrinkable. Now at 1.5 years old its mellowed enough to call it good.

OHIOSTEVE · 11-19-2011, 05:41 PM

Quote:

Originally Posted by boostsr20

If you like how it tastes now, bottle or keg it now. I too have ruined a stout by not bottling when I liked it. Time got away from me and 1 week later it was nearly undrinkable. Now at 1.5 years old its mellowed enough to call it good.

understood but I am waiting on the oak and bourbon to come out more. I know what you are saying but the base beer for this is terriffic , Thats what I meant.

OHIOSTEVE · 11-19-2011, 05:42 PM

BTW is setting at 62 degrees so it will be a bit slower process hopefully. That way I do not overshoot it.

OHIOSTEVE · 11-23-2011, 07:10 PM

Bottled it just now. Sat on the oak for 7 days and as I tasted I started to notice it changing so I quit while I was ahead. When I do this again I do not think I will soak the oak in bourbon, but rather add pieces of a toasted oak stave to the beer and add the bourbon seperately. I THINK the soaking in bourbon caused me to get more bourbon and less oak than I wanted. Still tastes great don't get me wrong but just not exactly where I want it. I will say that the base beer was dead on what I taste in the KBBA and the differences are in the oaking.

**DoubleAught** · 11-27-2011, 11:18 PM

ohiosteve, I bought a 4 pack of KBBA yesterday. It's quite possibly one of the best beers I've ever drank. I'm interested in brewing this myself, what recipe did you use? Thanks!

moorerm04 · 11-27-2011, 11:59 PM

Ohiosteve I brewed this clone for my last brew and it has been in the bottle three weeks now. I used 1 oz of med roast French oak chips and two vanilla beans. I did soak the oak and beans in bourbon during primary, but I discarded the Bourbon when I racked the beer on top of the oak and beans.... I was afraid of the tannins that are in the wood. I left it on top of the oak and vanilla for 15 days and it was perfect. I added around 1-1/4 cup of bourbon when I bottled, but I wish I would have added a little more.... My beer needs to age a little while longer, but it is the best beer I have brewed to this date.