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Old 07-30-2006, 12:21 AM   #1
clayof2day's Avatar
Dec 2005
Madison, WI
Posts: 566
Liked 3 Times on 3 Posts

Hey all,

I just did a barelywine that I wanted to have resemble that bourbon barrel aged flavor. I soaded 1 oz. oak chips in borbon and let them sit 2 weeks with the dry hop and then added to taste at bottling. Unfortunately, I think I may have overdone it a littel bit. Anyone who has done this know how much this will mellow with age? It will be 6 mo. to 1+ years before these are cracked, I just hope all that malt and hop character thats in there will still be the MOST prominent. They are as of now, but the bourbon is definately there on the tounge.

I'm sure its a RDWHAHB situatation, but I think the HB is what got me here in the first place (softened the palate a bit I think)


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Old 07-31-2006, 09:56 AM   #2
Art by David Shrigley
Catfish's Avatar
Jul 2005
Nishinomiya, Japan
Posts: 840
Liked 15 Times on 3 Posts

My bourbon porter end up like like that. It's mellowing okay, the bourbon flavors have blended in well. Don't worry about it. Don't tell people there's bourbon there and say it's a yeast by product, they'll be impressed.
鯰 a.k.a. なまず a.k.a. Catfish

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