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Old 02-17-2013, 08:27 PM   #1
Lucky7s's Avatar
Sep 2012
Rome, GA
Posts: 54
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I've had a Midwest Bourbon Barrel Old Ale on oak cubes and 16+ Oz. of Makers Mark in the secondary since Jan 1. The temp is 58-58* (kept in garage). Any suggestions on how long to keep in secondary before bottling? I figure it'll be late April to early May before ambient temp will be much above 60*. Will 2 more months require additional yeast for bottling?

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Old 02-17-2013, 11:59 PM   #2
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Cyclman's Avatar
Jan 2013
Aurora, CO
Posts: 6,251
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Taste it regularly, that's a lot of Bourbon assuming 5G batch. Once it's too oaky, you can't go back.
Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote

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Old 02-18-2013, 01:41 AM   #3
Mar 2010
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16 ozs seems like a decent amount of bourbon.

Oak can get overpowering, but fortunately it will mellow over time. But if it is way over it will take a long time.

Go taste it, if it is about right, bottle it. You are probably OK for yeast right now, but a couple more months of cold weather and I think I would probably re-yeast.

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Old 02-18-2013, 02:07 PM   #4
Mar 2012
Chicago, IL
Posts: 152
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When I did a bourbon barrel type beer last year it was the oak and not the bourbon that was too much. I used 16oz of bourbon in a 5 gal batch and I thought that was just about right. The problem was the oak. I left it in there WAY too long and it ended up tasting like a tree. I would taste it every week and bottle it when it tastes right to you.

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