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06-08-2013

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11-30-2014 1:16 PM

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  • Posted in thread: Bourbon without the oak on 10-19-2014 at 01:54 AM
    In case anyone cares, I went ahead with this. I made a base stout at 7.6% ABV and added 500 ml
    of bourbon and 500 ml of cold brewed coffee at bottling. No oak addition.It's been in the
    bottle 12 weeks...

  • Posted in thread: Bourbon without the oak on 06-13-2014 at 10:21 PM
    Thanks for the feedback. The northern brewer bourbon barrel porter recipe calls for 16 oz, and
    a friend of made it and upped the bourbon to 20 oz and it turned out great, did take a few
    months to mell...

  • Posted in thread: Bourbon without the oak on 06-13-2014 at 03:05 PM
    Planning on a bourbon coffee stout and was thinking of adding 16 oz of bourbon at bottling
    along with the cold pressed coffee. Didn't want there to be too much going on (and in the
    interest of fewer s...

  • Posted in thread: Gingerbread stout feedback on 07-14-2013 at 07:38 AM
    Yep, we brewed it on 06/22, just hit 3 weeks in primary. Plan to bottle it at 4 weeks. We ended
    up cold crashing the starter of the Scottish ale yeast, then decanting and doing a second step
    with the ...

  • Posted in thread: Hardywood Park Gingerbread Stout help. on 06-08-2013 at 02:49 PM
    Incidently, I also live in RIC and have had the original multiple times.

  • Posted in thread: Hardywood Park Gingerbread Stout help. on 06-08-2013 at 02:48 PM
    Hey guys, been following this thread for a while and planning on taking a run at GBS on the
    22nd with a buddy of mine. Here's the recipe we're planning.OG - 1.112FG - 1.033ABV -
    10.46%IBU's - 55SRM - ...

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