luke_d
Well-Known Member
So I'm getting ready to brew a Bourbon Dubbel and the recipe tells me to soak oak chips in bourbon overnight, then throw them in the boil, along with the bourbon. It's supposed to help provide that taste you'd normally get from fermenting/aging in an oak barrel.
So my question is wouldn't it make more sense to add the oak chips and bourbon into the actual fermentor instead of the boil? It seems to me that that method is most similar to actually fermenting in a barrel.
Let me know your thoughts ad opinions! Thanks!
So my question is wouldn't it make more sense to add the oak chips and bourbon into the actual fermentor instead of the boil? It seems to me that that method is most similar to actually fermenting in a barrel.
Let me know your thoughts ad opinions! Thanks!