bovineblitz
Well-Known Member
I'm doing what I'm calling a pirate porter and part of the recipe calls for Pusser's Rum and oak chips. I soaked 1oz medium toasted oak chips in some rum for a little over a week, and that rum sure is tasty!
If you know anything about Pusser's, it's stored in oak barrels which is pretty unusual for a rum so it already has a bit of a woody flavor. My goal is to get both an oak flavor and a rum flavor to come through.
Now that I've taken the chips out of the rum it seems to me that they've lost all their oakiness. I popped one in my mouth and it just tastes like rum... should I even bother adding the chips to the beer? Logically I'm thinking that the rum has stripped all the oakiness out of the chips at this point so I don't need them, but will I be missing something by not actually adding them?
I plan on adding the oaked rum at bottling to taste then adding additional rum for more flavor if needed.
Any suggestions?
If you know anything about Pusser's, it's stored in oak barrels which is pretty unusual for a rum so it already has a bit of a woody flavor. My goal is to get both an oak flavor and a rum flavor to come through.
Now that I've taken the chips out of the rum it seems to me that they've lost all their oakiness. I popped one in my mouth and it just tastes like rum... should I even bother adding the chips to the beer? Logically I'm thinking that the rum has stripped all the oakiness out of the chips at this point so I don't need them, but will I be missing something by not actually adding them?
I plan on adding the oaked rum at bottling to taste then adding additional rum for more flavor if needed.
Any suggestions?