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Old 02-23-2013, 10:48 PM   #11
billbob06
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Oct 2012
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Kegged this a couple of weeks ago. It's one of my favorites of any BB recipe I've done.

 
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Old 02-24-2013, 02:04 AM   #12
ctfsh9
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Jun 2012
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I bottled this 2 weeks ago today, might have to open up the 1st one after this post. Put oak chips in 6oz of Maker's and let soak for 2 weeks and then added bourbon and chips to secondary after 2 weeks in primary. Was in the secondary for 3 weeks. Took a sampling at bottling and could taste the bourbon. Brewing partner wants to add more bourbon next time but he is a bourbon drinker.

 
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Old 02-24-2013, 07:37 AM   #13
Hackwood
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I added my chips to ???oz of green label Jack. Left through the whole brew and fermentation. Decanted and added to secondary. It is still one of my best brews. You can't lose with this BB kit.


(I DID save the "decanted" Jack to drink at a later date. YES, it was rough, but YES it was good!)
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Old 02-25-2013, 01:52 PM   #14
claymont
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Nov 2010
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I just drank my last bottle of this after a little over two years in the bottle(had a few hidden away at my parents house), and it was very good a smooth. I will Be making this again as it seems to just get better as it ages
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Seondary fermenter: Whiskey Barrel Stout

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Old 02-25-2013, 02:17 PM   #15
STEVESKI
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Feb 2013
Fairfax, VA
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As someone who likes bourbon, what would be the recommended amount of bourbon to add to the secondary? I definitely want to taste the bourbon, but I don't necessarily want to disgust the non-bourbon drinkers I'll be sharing this with though.

 
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Old 02-26-2013, 12:17 AM   #16
Hackwood
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I'm not sure about adding it straight to secondary. I might have to try that next time. I think I was the only one that even tasted it. Probably because I knew it was there. Definitely a good brew.
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Old 02-26-2013, 07:25 PM   #17
claymont
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Nov 2010
Dacula, Georgia
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I soaked my wood chips in 6 onces of scotch for a week or two then dumped all of it into the secondary and then transferred the beer on top of it. It had a good subtle scotch flavor after a few months in the bottle after the woodiness subsidized
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Seondary fermenter: Whiskey Barrel Stout

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Previous Brews: American Wheat
Toungue Splitter American Pale Ale

 
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Old 05-18-2013, 10:30 PM   #18
mdoyle1268
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May 2013
Livonia, Michigan
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Quote:
Originally Posted by billbob06 View Post
Kegged this a couple of weeks ago. It's one of my favorites of any BB recipe I've done.
What temp and pressure did you carb it at? This is my first brew and I went straight to kegging so I am a complete noob. I have had it at 12psi at 41* for a couple weeks and it is pretty good tasting but I think the mouth feel is a little thin. It has gotten better over the last week so I am thinking it is a carbonation issue and not a mistake during the brew.

 
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Old 05-19-2013, 01:22 PM   #19
billbob06
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Oct 2012
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Quote:
Originally Posted by mdoyle1268 View Post
What temp and pressure did you carb it at? This is my first brew and I went straight to kegging so I am a complete noob. I have had it at 12psi at 41* for a couple weeks and it is pretty good tasting but I think the mouth feel is a little thin. It has gotten better over the last week so I am thinking it is a carbonation issue and not a mistake during the brew.
41° @ 11psi, if I remember correctly. It's funny you posted, I brewed this again yesterday.

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Old 05-19-2013, 01:32 PM   #20
unionrdr
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Well,with my batch,it took 1 day shy of 10 weeks in the bottles to condition properly. Next time,I'll use only about 2oz of chips with 2-3 jiggers of bourbon instead of the 5 jiggers used this time. After 8 days in secondary,the bourbon/oak flavor was stronger than I would've liked for a good malt/bourbon/hop balance. I'm thinking the one NZ hop that gives the iak & blackberry flavor might be good in this one.
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