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Old 12-01-2011, 06:46 PM   #1
ChineseBrew
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Sep 2011
Avon Lake, OH
Posts: 21


I am planning on using about 1 cup of rum in a double IPA recipe. I was wondering if adding it to the secondary may shocked the yeast too much. Can those little guys handle it (using liquid WL California ale yeast - 5 gallon batch) or should I add it with 5 minutes left in the boil? My alternate method would be to use a small amount of cedar chips soaked in the rum and then adding it to the secondary.

Any feedback would be appreciated.

 
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Old 12-01-2011, 07:05 PM   #2
ciphin78
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Apr 2011
St. Louis, MO
Posts: 114
Liked 16 Times on 7 Posts


When adding Rum or Bourbon, I've always just added it right before bottling and/or kegging. (with great results)

 
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Old 12-01-2011, 07:19 PM   #3
ChineseBrew
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Sep 2011
Avon Lake, OH
Posts: 21

Thx


 
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Old 12-02-2011, 01:57 AM   #4
Calder
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Mar 2010
Ohio
Posts: 7,589
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Add it to the bottling bucket.

Adding it to the boil will just boil off the alcohol and a lot of the aroma.

 
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Old 12-02-2011, 03:24 AM   #5
daveooph131
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Mar 2009
Dallas, TX
Posts: 1,112
Liked 35 Times on 28 Posts


Let me know how it turns out
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