simonpeternielsen
Member
Hey guys,
so, for my third batch of beer I decided to do an imperial stout. I got the recipe out of EXTREM BREWING by Sam from Dogfish. I also decided I wanted to add some bourbon soaked oak chips to the secondary fermenter. I soaked the chips in almost 200ml of jameson for two weeks, and poured all of it (including the residual jameson at the bottom of the chips) into the secondary fermenter and racked into it. the recipe says to let it age in secondary for another 4 weeks (its been two weeks in secondary at this point).
However, I have been reading a bit tonight and am now wondering if I may have added too much jameson? there wasnt very much added that wasnt already absorbed into the oak chips, however I just thought I would hear what you guys had to say..... it is supposed to finish at 11%, and I wanted this to be a big, tear your face off stout, but I also didnt want it to be undrinkable.
so, for my third batch of beer I decided to do an imperial stout. I got the recipe out of EXTREM BREWING by Sam from Dogfish. I also decided I wanted to add some bourbon soaked oak chips to the secondary fermenter. I soaked the chips in almost 200ml of jameson for two weeks, and poured all of it (including the residual jameson at the bottom of the chips) into the secondary fermenter and racked into it. the recipe says to let it age in secondary for another 4 weeks (its been two weeks in secondary at this point).
However, I have been reading a bit tonight and am now wondering if I may have added too much jameson? there wasnt very much added that wasnt already absorbed into the oak chips, however I just thought I would hear what you guys had to say..... it is supposed to finish at 11%, and I wanted this to be a big, tear your face off stout, but I also didnt want it to be undrinkable.