Here's my recipe:
Yes, I'm aware of the low efficiency (54%) but it was due to a poor crushing of the grains at Midwest (thread
Anyway, thanks to this thread
, I took two Medium Char American Oak spirals, soaked them in about 10 ounces of Blanton's sideways in a gallon freezer bag and removed as much air as possible and it's sitting in my cellar in the dark (not sure if light affects bourbon)
I'm planning on soaking those for 1 week and adding to my keg with the bourbon in a small mesh bag.
This is a 13.5% Imperial Stout and it tastes pretty good but the maturation will of course help it taste better so I was thinking 2 weeks of spirals in the keg. I'd like to also add a vanilla bean. I have 2 but most threads I've seen here say 1 is plenty. do I just toss that in?
The plan is tasting from the keg once per week to see how things are coming along but storing the keg at room temp (65 F) to mature faster than it would in the cellar at 55F.
How does all of this sound?
Can someone who has experience with Bourbon or Vanilla beans in a 12%+ RIS sound off on their personal mileage on adding these flavors to an RIS? Should I keep the oak and vanilla in the keg longer than 2 weeks?
How long should I wait before tapping this beer? Should I wait until the summer? I'd love to have this beer around the 1st week of March.
I guess it really depends on my taste and kegs are nice as I can try it slowly to see how it progresses but I do hear not to keep the oak or vanilla in there too long but RISs can improve with age...Thanks!