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Old 03-10-2011, 11:39 AM   #1
Dawgbrew
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Feb 2011
Atlanta, GA
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Has anyone here brewed this Whisky Stout? If so, what did you think?

 
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Old 03-14-2011, 10:32 AM   #2
Dawgbrew
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Feb 2011
Atlanta, GA
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Just bottled it yesterday. I'll repost the outcome in a few weeks!

 
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Old 03-28-2011, 11:34 PM   #3
claymont
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Nov 2010
Dacula, Georgia
Posts: 11

I got that kit from a local brew supply store that open recently. I just brewed it last night. Did you add any whiskey to your or soak the wood chips in whiskey? I was thinking of doing that but I'm not sure how much to add, I've seen any where from a 750 ml bottle to just a couple ounces
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Seondary fermenter: Whiskey Barrel Stout

Bottled:

Previous Brews: American Wheat
Toungue Splitter American Pale Ale

 
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Old 03-29-2011, 12:18 PM   #4
Dawgbrew
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Feb 2011
Atlanta, GA
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I did not. The beer turned out really well. However, I really don't taste the Whisky, so I guess you could add some. I left the chips in for 3 wks not 4, so maybe that would make a difference.

 
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Old 06-08-2011, 01:05 PM   #5
claymont
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Nov 2010
Dacula, Georgia
Posts: 11

Finally got around to bottling this beer after sitting in the secondary on the wood chips/ 6 oz of whiskey for a month. It will be interesting to see how the flavors change/develop as time goes by and the beer ages. I tried a sample as I was bottling and it is a very strong whiskey flavor
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Seondary fermenter: Whiskey Barrel Stout

Bottled:

Previous Brews: American Wheat
Toungue Splitter American Pale Ale

 
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Old 06-08-2011, 01:16 PM   #6
unionrdr
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Feb 2011
Sheffield, Ohio
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I'm going to do something similar with a dark ale recipe I came up with. 4oz of medium roast French oak chips with 3-4 jiggers of 8 year old Beam's Black. Put whiskey /chips in sealed container in the fridge when I pitch on the dark ale.
Finish fermentation on the dark ale,then rack to secondary. Hold open hop sack over surface of beer,& pour all through the hop sack so as to contain the chips. I don't want small chips getting into a bottle. Then let it sit for maybe 2 weeks. I thought maybe the larger amount of soaked chips would go quicker.
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Old 08-01-2011, 05:17 PM   #7
Lucky_Chicken
 
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Jul 2011
Bloomfield, IA
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I brewed this a few months ago. It turned out very nice with good charactor. I added 1 cup of whiskey to soak/ sanatize the wood chips before going in the secondary. What I noticed after 2 weeks in the secondary was a smooth stout with a slight wood/ whiskey after taste. I only have a few left but those ones actually got to age and they are exceptionally smooth, my sugestion if you have the patience (I dont) is to age them at least 30 days after bottling/ kegging.

on another note I am on a quest to find an all grain version of this.

 
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Old 08-01-2011, 05:43 PM   #8
unionrdr
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My whiskely ale has been in the bottles 31 days now, Tried a few with the wife @ 22 days in & had a smooth bourbon flavor,with some roastiness in there. Not much carbonation yet,minimal head @ 22 days. Maybe try it again @ the end of this month.
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Old 08-05-2011, 01:12 AM   #9
claymont
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Nov 2010
Dacula, Georgia
Posts: 11

I first tried mine after a month in the bottle, I didn't like it too much. It had too much of the wood flavor. But now after two months it tastes real good and is turning into quite a good beer. I plan on setting aside at least a six pack to see how the beer ages and the flavors change
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Seondary fermenter: Whiskey Barrel Stout

Bottled:

Previous Brews: American Wheat
Toungue Splitter American Pale Ale

 
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Old 08-10-2011, 12:31 AM   #10
82cabby
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Dec 2010
West Falls, NY
Posts: 20

Hi all-

Can somebody help me out with this brew? I just picked up the kit, but it only comes with the standard (generic) instructions and I have no idea when to add each of the grains and the wood chips! Thanks for any help you can provide!

 
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