This is one of my all time favorites. I got a bit lazy and left it in the primary (A 23 gallon Conical), on the yeast, for about 4-6 weeks. I just kegged it 4 days ago, put in the wood chips and the liquor that had been soaking, and used a carb cap to force carb a 2 liter, and wow! Its definately one of my favorite brews to date! And considering about 18 gallons went to the kegs, it should be around awhile. I batch sparged using a Brew Magic system and hit the numbers right on. This brew has a amazing head, tastes great, very clean finish with a nice borbony/vanilla tone on the back palate. I used Buffalo Trace, worked out well.