Originally Posted by pwortiz
I'm assuming you had to use nearly the full bottle of rum, right? I did - if you didn't, please tell me your secret! So, adding all that rum would basically be bad juju for your beer says I.
I filtered mine out using a mesh bag over another container so I could save the "oaked rum" and use it in some marinades or something down the road - you can definitely get the difference in taste!
That said, you're going to want to transfer if you have that option so that you have 2 things going on:
1) You're removing the beer from all the proteins that have settled out.
2) Clarity of the final product will be better as you'll have less protein base to suck up when racking to the bottling bucket.
However, if you don't have the option, then you gotta work with what you got
Best of luck!
J <- If I mispoke here, call me out!
I went a little different route and used Captain Morgan Black rum (which is already aged in blackened oak barrels) with 4oz of toasted french oak chips. I poured about half the bottle into a jar with the chips. Its 47.3% so I'll most likely end up straining out most of the rum.
As far as transferring, I should have another carboy available in 3 weeks so I will be able to do the transfer. I will be kegging this so I don't have to worry about a bottling bucket! Will update as time goes on!