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.