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Home Brew Forums > Home Brewing Beer > General Techniques > Adding bourbon soaked oak to secondary
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Old 09-07-2012, 10:55 PM   #11
Subsailor
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Originally Posted by brycelarson View Post
My burbon-vanilla oak aged oatmeal stout only needed about 7 days with the chips suspended in a bag. The flavor pulls out quickly.

I would suggest doing it in a bucket with a spigot so you can taste regularly.
+1 I definitely agree with regular tasting as the aging progresses. Some like more oakiness others less.
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Old 09-08-2012, 02:45 AM   #12
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Was this for a 5 gallon batch? Halving these numbers for 2.5 gallons.
Yep, 5 gallons
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Old 09-08-2012, 03:22 PM   #13
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+1 I definitely agree with regular tasting as the aging progresses. Some like more oakiness others less.
I was really shocked to see how quickly it got to where i wanted it. I mean we're talking about a 7% alcohol, 1024 beer - but the oak got to a tasty level in just a matter of 3 days or so and got to a nice whiskey/burbon flavor in a little over a week. Seems to be holding nicely a couple of months later in the bottles.
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