djbradle

Recipes 

Just bottled this yesterday and it has changed considerably! The flavor and mouthfeel, even flat, is supreme. Gotta brew another 5 gallon batch now for next year.

djbradle

Recipes 

Just wanted to follow up with you guys. I bottled this BBP and the taste is ridiculously good! The color is like old motor oil. The taste has mellowed quite a bit from the previous hydro samples to a perfect blend of oak/bourbon/vanilla, I simply love it. I'm glad I added the 600 ml's of bourbon. I made sure to suck up some of the yeast on the bottom to make sure there was some extra in the bottling bucket. I used a full 5 oz. pack of corn sugar boiled and added half to the bottom of the bucket, then the rest before the last bit was syphoned. I stirred for a while with a sanitized spoon. They are now sitting in 70 degrees and will be there for another 2.5 weeks before I test one for adequate carbing. 24 22 oz bombers, 3 12 oz bottles, and one martinelli's green 750. That was from about 4.9 gallons minus small amount of peanut butter yeast. The head might be rather high since I didn't carb to style. It's just amazing to experience this and can't imagine how the flavor will meld after some proper aging. It's a lower abv so I will not age for too long. I will most likely enjoy through the early spring and save some more in the early fall.

The taste is really really perfect imho.

rasdas

Recipes 

Brewed mine up on monday...bubbling away in primary right now...planning 3 weeks in primary, 2 weeks in secondary, then kegging for 2 weeks....but with all the great reviews its going to be hard to let this sit once i keg it....

__________________
On Tap: NB Caribou Slobber
Kegged: NB Dawson's Multigrain
Primary : NB Bourbon Barrel Porter

Deck: NB Bavarian Hefeweizen, Hard Lemonade, Apfelwein

djbradle

Recipes 

Don't worry too much about letting it sit . . it's a low gravity brew so it doesn't need the aging imho. Just to get the oak/bourbon/etc. balanced is the key. Seriously, it tastes that good already and I plan on enjoying it right away after carbing.

acuenca

Recipes 

Its an average gravity brew with complex flavor profile from the oak and bourbon. The longer I waited the more the bourbon blended with the porter and oak flavor profile...definitely cellar a few to try in a year if you can stand it.... You won't be dissapointed...

djbradle

Recipes 

Question: Does there need to be a little sediment in each bottle for carbing?

Basically the BBP was in secondary for a while and I'm assuming the bottles will carb after 6 weeks but if they don't? Would the yeast have a tough time due to the oak and bourbon? The beer was pretty crystal clear when bottling.

Average gravity you are right . . I'm too used to very high gravity beers so the low gravity was just a personal opinion.

gavball6

Recipes 

Cooling wort on this right now... Looking forward to hearing how yours tastes after conditioning!

doublebogey10

Recipes 

Is there something close to a consensus or preferred opinion as to the brand and amount of bourbon to use for this?
Also, is there anyone here who has made this with a rye whiskey instead of bourbon?
I am going to brew this next month and already getting excited for it. I have a specific rye whiskey that I like and am thinking about using that.

acuenca

Recipes 

There should be enough in suspension to carb up the beer when you transfer to the oak and bourbon and then subsequently to the bottling bucket. Mine was p pretty clear too and carbed up just fine.

acuenca

Recipes 

I don't think there is a preffered consensus on the bourbon type but similar to wine with cooking, id use a good whisky/bourbon that you would typically drink not a cheap one....many people use makers...i used wood ford reserve... The rye idea is great. Use what you want to drink....