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Old 12-11-2007, 08:24 PM   #11
tuckferrorists
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Originally Posted by Evan!
ME!!! I made a winter ale last year where I soaked some oak cubes and a vanilla bean in 2 cups of bourbon during primary fermentation, then tossed the whole thing into secondary with the beer. It's deeeelicious.
how much oak cubes? and was this a 5 gal batch?


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Old 12-11-2007, 08:31 PM   #12
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Originally Posted by Nate
I'm hoping this was genuinely intended to be helpful...
Yes, I was trying to be helpful by suggesting you search for bourbon if that sounds interesting to you. There have been a number of recipes I have seen that used bourbon or bourbon soaked oak cubes. I haven't tried any myself so I can't comment on how it works but it does sound good.
Sorry I was too lazy to do the search myself.
Craig
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Old 12-12-2007, 12:34 AM   #13
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Originally Posted by CBBaron
Yes, I was trying to be helpful by suggesting you search for bourbon if that sounds interesting to you. There have been a number of recipes I have seen that used bourbon or bourbon soaked oak cubes. I haven't tried any myself so I can't comment on how it works but it does sound good.
Sorry I was too lazy to do the search myself.
Craig
No problem and appreciate the info. It was really just more of a casual question to begin with. You see fortified wines... I've just never seen a fortified beer and figured someone was probably doing it.
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