I brewed my oak aged whiskey barrel stout, again.
However, this time the oak cubes had been soaking for a week or two over the one year mark.
The roughly 3.5 oz of cubes, and 4 oz of the whisky it was soaking in aged for 3 months in the bottle.
The brew is spectacular! I thought about saving a few to submit to a comp., but I can't part with them, they are soooo good!
3rd recipe down, 5 more to go.