I just finished brewing a bourbon barrell ale and I have the oak cubes soaking in some Maker's Mark. I looked around the forums and saw that some people weight their cubes in a bag and some just float them in the secondary. I also found that some people only put in the oak and others dump the bourbon in too. I would like to see what the consensus is.
Am I better off weighting down the oak chips or floating them, and should the bourbon go in too?
It is going to age for about a year, so smoothness should not be an issue.
Am I better off weighting down the oak chips or floating them, and should the bourbon go in too?
It is going to age for about a year, so smoothness should not be an issue.