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Old 01-21-2013, 09:07 PM   #31
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The OP suggested doing 20oz of bourbon instead of the 16 called for... I'd go for it.

May have to try this as one of my new favorites is a Bourbon Barrel Ale from Lexington Brewing...



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Old 01-21-2013, 09:49 PM   #32
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I just removed the oak cubes from the bourbon mixture. Reason? I took some deep whiffs of the bourbon mixture and just did not like the strong charred oak flavor (I'm not a bourbon guy).

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I prefer vanilla and bourbon notes much more than oak.
You state your not a bourbon guy. Then back that claim up by saying you prefer bourbon notes.

Bourbon is a spirit made from at least 51% corn and aged in charred oak barrels. I would suggest doing a little bit of research on your spirits before tackling a kit like this. Hope it turns out good!!


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Old 01-22-2013, 02:09 PM   #33
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The OP suggested doing 20oz of bourbon instead of the 16 called for... I'd go for it.

May have to try this as one of my new favorites is a Bourbon Barrel Ale from Lexington Brewing...
A guy in my local club told me his bourbon beers were always overpowered by the bourbon, and recommended using less. I figured I'd stick with the kit instructions for the first time, since I had recommendations to go both ways. Live and learn, and make better beer next time!

The Lexington Bourbon Barrel Ale is what turned me on to it, too. I'd say at this point it is my favorite commercial brew.
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Old 01-22-2013, 03:28 PM   #34
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I brewed up this extract kit from Northern on 11 August 2011. I took two cases of it down to Texas in December 2011 for the baptism of my first grandson. I brought back a case of it, and stored it in my cellar. My future son-in-law and I had one on Christmas Day 2012...over a year later...and it was OUTSTANDING! I still have about a half-dozen bottles left, which I will enjoy privately, thank you very much!

And I discovered that drinking this beer at a cool room temperature really brings out all the subtle flavors of the grains, hops and bourbon. I don't even bother to put this one in the frig!

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Old 01-22-2013, 09:00 PM   #35
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Beer to me is best at 55 to start and then to let it warm . . . no complex flavors hidden at those temps. . . . then again all the beers I drink are in that category of being complex with layers upon layers of flavor.

I have one more bottle of the Jan. '12 batch. My last taste was about a month ago. I wouldn't age mine any longer as it's perfect. I don't see how three years would serve any purpose other than a loss of some complexity and zero bittering balance.

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Old 01-22-2013, 09:21 PM   #36
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You state your not a bourbon guy. Then back that claim up by saying you prefer bourbon notes.

Bourbon is a spirit made from at least 51% corn and aged in charred oak barrels. I would suggest doing a little bit of research on your spirits before tackling a kit like this. Hope it turns out good!!
Turned out awesome actually. I've never had bourbon before taking the taste of the Old Crow I used. There certainly was not even the slightest harshness and charred flavor in that sample. It was a preliminary flavor in the batch that soon mellowed out greatly even to be almost unnoticed. Possibly some greener elements as well that I can't remember too much. I guess bourbon notes suite my palate better as you state.

When it comes to spirits I like a good scotch. I can't remember ever getting any charred oak notes from Glenfiddich, Glenlivet, or Johnny Walker. I'm not a hard liqueur guy and never did research so I can't comment much.

This kit was actually my second ever batch. The first was a NB number 8. Both turned out great although the number 8 had some heavy weight fusels. Since then I've learned quite a bit and now do all grain custom recipes.


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