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Old 01-01-2013, 08:46 PM   #11
Gunpowder
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Not much... I just put the oak chips in a spare test test tube, shook them until they all settled nicely, then poured the whiskey over them until they were covered completely. Maybe 2 shots worth.



 
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Old 01-01-2013, 09:01 PM   #12
shelly_belly
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No matter what flavor bourbon I use to season my 5 gal barrel it always taste better afterwards.



 
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Old 01-01-2013, 09:18 PM   #13
harrymanback92
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I get Knob Creek for $25 a bottle and can tell you you'll notice a difference. I did a bourbon Porter with Makers and oak, and the same recipe with Knob Creek and Oak; the Knob Creek beer had a more noticeable bourbon flavor, and "cushioned" the malt quite a bit more than the Makers. I attribute this to the long aging of Knob Creek which leaves it loaded with Oak sugars.

But that's my experience, if I was paying 40 a bottle I'd stick to Makers.
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Old 01-01-2013, 10:03 PM   #14
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Quote:
Originally Posted by Gunpowder View Post
Yes they were toasted... and waste of Bourbon my ass, I drink that when its done!
Youre not gonna put the bourbon in the beer? I did a scotch oaked. Wee heavy and put the scotch in with the chips. Damn that was a good beer.
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Old 01-03-2013, 04:28 AM   #15
zachattack
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Woah woah woah... Knob Creek is a decent bourbon (a little too sweet for me), but there's no way it's top shelf.

Treat yourself to a single barrel, something aged a little longer (10+ years), a true micro-distilled, or go for the gold and try some Pappy (I've never been able to try some!) or Stagg.

Hudson and Woodinville are great micros that I've been lucky enough to try, and I have some Elijah Craig 18 year single barrel that's smooth as hell.

I'm certainly no expert, but at that price point I prefer Makers 46, and to be honest my favorite everyday whiskey is Bulleit (their rye especially). Best value around.

 
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Old 01-03-2013, 04:36 AM   #16
twalte
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Dumb question, but here it goes. Does soaking in Bourbon insure that the chips are sanitized? Might want to try this with a smaller portion of a Russian Imperial Stout that I just moved to secondary.

Seemed like the alcohol content may not be high enough to kill microbes...but still learning and looking for ideas.
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Old 01-03-2013, 04:40 AM   #17
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Quote:
Originally Posted by twalte View Post
Dumb question, but here it goes. Does soaking in Bourbon insure that the chips are sanitized? Might want to try this with a smaller portion of a Russian Imperial Stout that I just moved to secondary.

Seemed like the alcohol content may not be high enough to kill microbes...but still learning and looking for ideas.
Jamil says no, they recommend steaming first.

Give this a listen if you have the time:
http://thebrewingnetwork.com/shows/B...-08-Wood-Aging

 
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Old 01-03-2013, 04:41 AM   #18
twalte
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Thanks. Will check it out tomorrow.
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Old 01-03-2013, 04:44 AM   #19
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Got some pieces of a Makers Mark 46 barrel before xmas from a good friend.

First picture is of them as they arrived (the shorter piece is what I cut to get the three pieces in the second picture).
Second picture is after they've been sitting in an ounce, or two, of MM46 for several days. I cut the pieces off of the larger one (after sanding the outside), then toasted all sides that were not already. Poured enough MM46 to mostly cover the bottom of the container then placed the pieces in it. After tying the butchers twine to them of course (drilled the hole before toasting). Planning on dropping 1-3 of them into a batch of mead I made last year that needs more flavor added (or did last time I checked). Before I add them, I'll sample the batch though. If the mead has improved enough over the past several months, then I might just add one piece. Otherwise, up to all three could go in. I'm also thinking about adding some to the 15%+ barleywine when it goes to aging vessel.

BTW, I seriously doubt anything harmful could survive a soak in 40%+ alcohol. Also, MM46 is 94 proof, so 47% ABV.
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Old 01-03-2013, 04:51 AM   #20
zachattack
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Quote:
Originally Posted by twalte View Post
Thanks. Will check it out tomorrow.
No problem. Like most of those podcasts, they ramble on quite a bit. I think the "soaking in booze" talk comes towards the end. But basically their point is that plenty of wild yeast/bacteria can thrive in oak, and you need stronger than 80 proof to kill them all. I think many people don't bother, but it's so quick and easy to steam them first so why not? Just toss them in a measuring cup or whatever in your microwave, throw in a splash of water, and zap it for a couple minutes.



 
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