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Old 11-02-2012, 07:24 PM   #1
luke_d
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So I'm getting ready to brew a Bourbon Dubbel and the recipe tells me to soak oak chips in bourbon overnight, then throw them in the boil, along with the bourbon. It's supposed to help provide that taste you'd normally get from fermenting/aging in an oak barrel.

So my question is wouldn't it make more sense to add the oak chips and bourbon into the actual fermentor instead of the boil? It seems to me that that method is most similar to actually fermenting in a barrel.

Let me know your thoughts ad opinions! Thanks!

 
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Old 11-02-2012, 11:05 PM   #2
zaireeka
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Nov 2009
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Never brewed with oak but I'd say add it to the fermentor. Boiling the chips could give you a pretty nasty wood flavor. The bourdon I would add with your priming sugar before bottling. That way you will be sealing in the flavor.
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Old 11-02-2012, 11:39 PM   #3
sweed
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I would add that to the secondary for a week to 2 weeks, check it every few days to see when you like the oakyness, then bottles it.
Chips don't take long to get flavor as I find out with my RIS.
Soak the chips in the bourbon, a week before adding to the secondary.

 
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Old 11-03-2012, 04:33 AM   #4
luke_d
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Okay so should I put in the chips and bourbon in the fermentor? Or just the chips, then the bourbon at bottling? I want to get optimum flavor from both.

It sounds like I should treat the oak chip/bourbon elixir like dry hops. Just throw them in after a week in the fermentor.

Now that's another thing...is it completely necessary to use a secondary? Couldn't I just put the chips in the primary?

 
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Old 11-03-2012, 10:23 AM   #5
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I soak the chips in bourbon in an airtight container in the fridge for th whole of primary fermentation. Then pour through a hop sock into secondary,tie it off,& drop it in. Rack the beer onto them,liquid & all. In about 7-8 days,the flavor will be strong. I add the liquid too,since oak flavor is being soaked out just as bourbon flavor soaks into the chips.
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Reason: secondary,not primary!

 
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Old 11-03-2012, 12:46 PM   #6
luke_d
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Awesome, so I let it go through fermentation first, then add the oak and bourbon. Got it, thanks!!

 
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Old 11-03-2012, 04:04 PM   #7
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I should've proof read my post. I do it in secondary,not primary! oopsy...
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Old 11-03-2012, 04:10 PM   #8
luke_d
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Oh okay!! So I don't currently have another carboy to do a secondary fermentation. Would it be any different I'd I just put the oak and bourbon in the primary once I'm a couple weeks along in fermentation?

 
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Old 11-03-2012, 04:43 PM   #9
Calder
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Quote:
Originally Posted by luke_d View Post
Oh okay!! So I don't currently have another carboy to do a secondary fermentation. Would it be any different I'd I just put the oak and bourbon in the primary once I'm a couple weeks along in fermentation?
That will work out just fine.

 
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Old 11-03-2012, 04:46 PM   #10
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Just make sure it's at FG & cleared nicely first.
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