Priemus
Well-Known Member
- Joined
- Aug 26, 2009
- Messages
- 448
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Hey,
Quick question, I hope
Next beer on my list is gonna be probably a pale ale, a little on the sweet side and planning to soak some medium toast french oak CHIPS in some scotch for a week or two and add to the ferment.
Two questions:
100grams (4-ish ounces) for a week in secondary, sounds about right?
Do I have to drain off the whisky or can I dump all the chips in, with the whisky, with any luck impart a little more of that sweet scotch goodness.
It wouldnt be much, just barly enough to cover the chips. But I'm worried adding 100proof booze in any ratio might be detrimental to my poor yeasts.
Quick question, I hope
Next beer on my list is gonna be probably a pale ale, a little on the sweet side and planning to soak some medium toast french oak CHIPS in some scotch for a week or two and add to the ferment.
Two questions:
100grams (4-ish ounces) for a week in secondary, sounds about right?
Do I have to drain off the whisky or can I dump all the chips in, with the whisky, with any luck impart a little more of that sweet scotch goodness.
It wouldnt be much, just barly enough to cover the chips. But I'm worried adding 100proof booze in any ratio might be detrimental to my poor yeasts.