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Old 12-01-2011, 06:46 PM   #1
ChineseBrew
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Default Rum in IPA

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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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
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Thx

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Old 12-02-2011, 01:57 AM   #4
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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
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Let me know how it turns out


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