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So, so in! Thanks!

I've one used wood once, but what I did was soak it in spiced rum (tried something different then the typical bourbon) for a week then tossed it all in. A couple of days would work fine too. Being a RIS, I assume the base abv is high already, so you could just go in raw. The alcohol will take...

Nimbus in Scottsdale is closed. I'd through in. Sun-Up (Phoenix), OHSO (Phoenix) and Fate Brewing (Scottsdale). Angels Trumpet downtown also has a great selection of beers and the food is killer.

I'm in!

Good point! Thanks for that Qhrumphf. That 5 thousandth could be difference between getting drunk 1 drop sooner or 1 drop later. :cross:

I figured someone had, but I couldn't locate a thread. The information cheezydemon3 provided helped my figure out my Spiced Bourbon Amber bumped from 6.5% to 6.9%. I was guessing 7%, so wasn't far off. Tasted it last night and it was quite good, but I swear that little bit of bourbon somehow...

Definitely in! Thanks!

2013 should be the year I get a kegging setup. I still share a ton with people at work, so I don't see bottling going away completely for me. Then again, I could just fill some bottles off the tap. Does the carbonation stay ok or do you need to add more?

Oh I agree. The recipes I've done booze on have had rum soaked oak cubes and bourbon soaked oak cubes. When I add the cubes, I go ahead and transfer the booze that wasn't soaked up too. It's worked well, as it's usually just a couple of ounces, but this last one had a bit more, which is why it...

Thanks for that. Yeah, feeling kind of silly for wanting to know. Based on taste, you would think it added way more than that, but the math doesn't lie, right? :D

I need to double check. Say 35% abv.

I have made a couple of brews now that have had rum and bourbon additions to achieve a flavor profile. Even vodka 'extracts' used at bottling. Is there a way to calculate how much the ABV goes up from the booze additions? Example: 5 gallons of a 5% beer had 6 ounces of bourbon added to the...

Like others have said, honey itself ferments out and leaves a touch of honey flavor behind. I love honey malt and find it adds a very nice honey sweetness and complexity to a brew. I limit my addition to .5lb/5 gallon batch, unless the goal is something maltier where I want sweetness over hops...

Congrats! How can that be a bad thing?

60 minutes addition needs to increase to 1.75 or 2oz to balance the sweetness of the crystal and honey malt. I'm one that loves honey malt, but I only use it as an accent, .5lb max in a batch, unless I'm going for something maltier. Cascade at 10 will never hurt things. This will be a very...

4 oz of Crystal 60L seems a bit light to me. Bump it to 12oz. 4 oz of honey malt would give it a nice sweetness too. Hop schedule looks fine to me. You should end up with a nice lemon/lime pale. Good luck!

Please do!

Revisiting this... have you brewed it again? How was the taste on this one?

Did you deseed the habanero? You can save yourself a lot of heat and heartburn by deseeding.

I have one that I will be bottling in a week or two. I may try one at Thanksgiving, just to see where its at. It'll be a better a month later at Christmas. I plan to brew the same beer again (if its good) over the next couple of years and have a vertical tasting to compare them. Brew it. Try...