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Old 09-29-2012, 12:55 AM   #411
idigg
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Dec 2010
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Anyone interested in using the new New Holland beer barrel bourbon in this porter? http://newhollandbrew.com/beerbarrelbourbon

justin

 
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Old 10-01-2012, 11:01 PM   #412
KurtisCummings
 
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I brewed the recipe I posted above on Sunday 30 Sept 2012 and I got a OG of 1.083. I had to add some water to bring my total volume up to 5 gal... I think after boil I had like 4 gallons.

Anyways, this brew tasted amazing, so I can't wait to see what comes of it.

I didn't do a starter, just a smack pack of the Denny's Fav from Wyeast - I am slightly worried if I should have used two smack packs since I didn't use a starter fermentation is going really well right now as I post this though

Will post an update later.

 
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Old 10-09-2012, 05:56 PM   #413
Wolfbayne
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Random question and sharing of thoughts....

How long would you let this sit in a bourbon barrel instead of adding the actual 10ounces in the secondary? I would figure the actual pull of oak and bourbon from the barrel would be an added benefit?

Any thoughts?.....
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Old 10-15-2012, 02:02 PM   #414
lewisbrett
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Sep 2012
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Quote:
Originally Posted by AGadvocate
Just racked onto vanilla beans today. Mine finished out at 1.014, I hope that's not too low. I just wanna confirm the amount of bourbon to add. Is 10 oz for 5 gallons going to have a strong presence in the final product? Any feed back on how much you guys added?
You probably bottled already but I used 10 oz and it came out very well balanced.

 
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Old 10-15-2012, 10:57 PM   #415
KurtisCummings
 
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What kind of bourbon did everyone choose? I am using Jim Beam. I am sitting at 11.5 brix (1.046 SG) after 15 days in primary. I started at 20 Brix (1.083 SG).

That puts me around 8% ABV. I assume after soaking the chips in Beam for a week, and then adding a few mL to the 5 gal batch before bottling will raise my ABV to where I want it.

Opinions?

 
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Old 10-15-2012, 11:03 PM   #416
KurtisCummings
 
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Typo im sitting at 11.5 brix - 1.022 SG

 
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Old 10-16-2012, 02:27 PM   #417
wowbeeryum
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Feb 2012
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I brewed this up a little over 2 weeks ago, using the partial mash recipe in this thread, and had an OG of 1.087. After 2 weeks in primary I took a hydro sample (this was on Saturday) and was only down to 1.036. Initial fermentation temps were about 70 degrees with ambient about 65. By this point it had cooled to about 65. I used wyeast 1450 and made a 1L starter. I went ahead and moved the fermenter to a slightly warmer room, about 68 degrees. I'm under the impression I might eek out a few more points, but I'm unlikely to get into the 1.020s. Is that correct? Is there anything else I can do? I'll take another sample tonight but I would think I've stalled. Thoughts? The beer itself tasted surprisingly good.

 
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Old 10-16-2012, 08:28 PM   #418
KurtisCummings
 
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I doubt you will get any lower. I only used 1 Wyeast smack pack to get my above mentioned numbers. Your brewhouse efficiency must have been lower or your measurements were off slightly. I wouldn't worry about it, the extra bourbon will bring the ABV up some for ya.

 
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Old 10-17-2012, 02:38 PM   #419
wowbeeryum
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My efficiency was fine, since I got 1.087 to begin with. Measured again last night and still holding at 1.036. I went ahead and gently swirled the fermenter, to see if rousing the yeast has any effect. I'm hoping I can squeak out a few more points and bring the sweetness down slightly.

 
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Old 10-21-2012, 07:39 PM   #420
supermoth
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Nov 2008
Oakland, CA
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Does anyone have advice on how to bottle prime this beer if it finishes at 1.03? Mine has been stuck at 1.03 for a week, even after ramping the temperature up from 63 to 72 over the course of the last week. I'm worried that if I prime normally I'll end up over carbonated or with bombs.

 
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