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Old 08-24-2013, 01:02 AM   #1
drunde77
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Jan 2012
Teutopolis, Illinois
Posts: 97


Hello,

I have been soaking 1 oz of medium toast oak chips for a week in some American Honey Bourbon. (I failed to measure the bourbon that i used). Anyways, last night I added the chips and bourbon to the secondary for my porter. (moose drool clone). Today I came down to the basement and found this guy with some bubling again. Is this normal? Also, how long should I wait to keg this guy?

Thanks,
Doug



 
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Old 08-24-2013, 03:24 AM   #2
butterpants
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Just could be degassing a bit.

I leave my caribou slobber/moose drool clone in primary 2 weeks, secondary a month and then I keg and serve. It doesn't taste awesome until another month in the keg.... but that's me



 
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Old 08-24-2013, 12:16 PM   #3
CadillacAndy
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Oct 2011
Pittsburgh, PA
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I would go off of gravity measurements if you're unsure. I'd check it once a day over a period of 3 days to see if the gravity has changed. Once you get the same gravity reading 2 times in a row, is when I'd keg. I'd also recommend checking the beer at regular intervals to avoid over-oaking. I've done this many times and it takes forever to age out. Cheers!

 
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Old 08-24-2013, 01:26 PM   #4
KampusBrewery
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Aug 2013
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I think it's pretty normal. Oak chips contain a bit of sugars, so it might start to ferment again a bit.

 
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Old 08-24-2013, 01:47 PM   #5
drunde77
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Jan 2012
Teutopolis, Illinois
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Acutally, I know it is done fermenting, or so I thought. It came out to 1.014 for 3 days. I then put it in the secondary for two weeks and now am just adding the oak/bourbon (wild turkey tennesee honey). I just want to know how long to keep the oak/bourbon in before kegging. I have read that oak chips can work quickly.

Should I leave in just for a week?

Also, any reason why I am getting the bubbles?

 
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Old 08-24-2013, 03:06 PM   #6
CadillacAndy
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Oak chips will get you oak flavor much faster than cubes. I don't think there's any way to give you a set time on how long it will take. I would start checking after just a couple of days and check every couple of days until the desired level of oak flavor is reached. Use your palate rather than the calendar and you'll be much happier with the end result.

 
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Old 08-24-2013, 06:48 PM   #7
drunde77
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Jan 2012
Teutopolis, Illinois
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Ill keep tasting it... could fermentation started again due to the honey added to the bourbon? Maybe I should of added just bourbon. ....

 
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Old 08-24-2013, 07:22 PM   #8
drunde77
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Jan 2012
Teutopolis, Illinois
Posts: 97

Quote:
Originally Posted by butterpants View Post
Just could be degassing a bit.

I leave my caribou slobber/moose drool clone in primary 2 weeks, secondary a month and then I keg and serve. It doesn't taste awesome until another month in the keg.... but that's me
Sorry just now saw yours.... yeah the batch I got on tap now is that age and is great!

 
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Old 08-24-2013, 07:26 PM   #9
evrose
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Moose Drool isn't a porter.

I'm know that's picking nits, but...

 
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Old 08-24-2013, 07:26 PM   #10
butterpants
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I kicked a 4 month keg of it few weeks ago, last pour was the best..... figures!



 
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