Questions reguarding adding bourbon barrel chunks into my Imp Stout - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Questions reguarding adding bourbon barrel chunks into my Imp Stout

Reply
 
Thread Tools
Old 02-22-2013, 01:30 AM   #1
hopzicle
Recipes 
 
Aug 2012
Calgary, Alberta
Posts: 32
Liked 2 Times on 1 Posts



I apologize if this has been posted before. I tried google and searching the forum but couldn't find anything specific. I have an russian imp stout sitting in my primary for 30 days now and im about to transfer into my secondary and let it sit for 6-8 months before I bottle. I picked up some charred bourbon barrel chunks from my LHBS and I want to add them to my secondary but im not sure of a few thing...

- Do I just toss them right in or do I need to do something to sanitize them prior to introducing them to the secondary?
- Is there a "standard" length of time people let them sit in the secondary or is it just done to taste by sampling week to week?
- I've seen some posts mentioning steaming the chunks. Is this for sanitation or flavor?

Cheers

 
Reply With Quote
Old 02-22-2013, 02:39 AM   #2
bleme
 
bleme's Avatar
Recipes 
 
Jan 2012
Visalia, CA
Posts: 2,092
Liked 318 Times on 232 Posts


Some people sanitize by soaking in bourbon. Others toss it straight in.

Some people have a standard length. Some people taste every batch week by week to see when it is right.

Steaming is for sanitation.

Denny Conn did an interview with BeerSmith that was just posted on YouTube last week. He makes a popular Bourbon Imperial Stout and talks about his methods pretty extensively in that interview.

 
Reply With Quote
Old 02-22-2013, 09:09 AM   #3
hopzicle
Recipes 
 
Aug 2012
Calgary, Alberta
Posts: 32
Liked 2 Times on 1 Posts


Quote:
Originally Posted by bleme View Post
Some people sanitize by soaking in bourbon. Others toss it straight in.

Some people have a standard length. Some people taste every batch week by week to see when it is right.

Steaming is for sanitation.

Denny Conn did an interview with BeerSmith that was just posted on YouTube last week. He makes a popular Bourbon Imperial Stout and talks about his methods pretty extensively in that interview.
Thanks for the info? Do you have a link to the youtube video?

 
Reply With Quote
Old 02-22-2013, 12:39 PM   #4
tyzippers
 
tyzippers's Avatar
Recipes 
 
Jan 2012
Meadville, PA
Posts: 2,358
Liked 412 Times on 307 Posts


My $0.02 is that you could either just toss them right in or soak in bourbon, as previously mentioned. I've also heard of people boiling the chunks (or chips) creating a sort of tea and adding everything, including water, since boiling extracts some of the flavor. I don't like that method, I tried it once. Didn't like the outcome.
__________________
Check me out on Untappd. Or don't. See if I care.

 
Reply With Quote
Old 02-22-2013, 08:41 PM   #5
bleme
 
bleme's Avatar
Recipes 
 
Jan 2012
Visalia, CA
Posts: 2,092
Liked 318 Times on 232 Posts


Quote:
Originally Posted by hopzicle View Post
Thanks for the info? Do you have a link to the youtube video?

 
Reply With Quote
Old 02-22-2013, 08:49 PM   #6
powerfreak
HBT_SUPPORTER.png
 
powerfreak's Avatar
Recipes 
 
Mar 2010
AZ, Gilbert, AZ
Posts: 126
Liked 2 Times on 2 Posts


I've one used wood once, but what I did was soak it in spiced rum (tried something different then the typical bourbon) for a week then tossed it all in. A couple of days would work fine too.

Being a RIS, I assume the base abv is high already, so you could just go in raw. The alcohol will take care of any potential bugs.

Safe bet, soak them first, but I wouldn't sweat tossing them in on a RIS.

 
Reply With Quote
Old 02-23-2013, 12:24 AM   #7
tyzippers
 
tyzippers's Avatar
Recipes 
 
Jan 2012
Meadville, PA
Posts: 2,358
Liked 412 Times on 307 Posts


Quote:
Originally Posted by powerfreak
i've one used wood once, but what i did was soak it in spiced rum (tried something different then the typical bourbon) for a week then tossed it all in. A couple of days would work fine too.

Being a ris, i assume the base abv is high already, so you could just go in raw. The alcohol will take care of any potential bugs.

Safe bet, soak them first, but i wouldn't sweat tossing them in on a ris.
+1
__________________
Check me out on Untappd. Or don't. See if I care.

 
Reply With Quote
Old 02-24-2013, 03:48 AM   #8
hopzicle
Recipes 
 
Aug 2012
Calgary, Alberta
Posts: 32
Liked 2 Times on 1 Posts


Thanks for all the replies!

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wood-Aged Beer Whiskey Barrel Bourbon Stout Jebu1788 Specialty, Fruit, Historical, Other Homebrew Recipes 34 01-30-2015 05:41 PM
Bourbon Barrel Stout gtskinner Extract Brewing 1 02-10-2013 02:45 AM
bourbon barrel oatmeal stout ArrowheadAles Recipes/Ingredients 0 03-18-2012 01:12 PM
Brewers Best Bourbon Barrel Stout iceman1407 Extract Brewing 6 09-02-2011 02:47 AM
bourbon barrel stout Bigfish713 Extract Brewing 5 12-28-2009 05:12 AM


Forum Jump