mesooohoppy
Well-Known Member
I brewed this recipe this last sunday:
http://www.themadfermentationist.com/2012/09/rumble-barrel-belgian-strong-dark-recipe.html?m=1
(I got a 1.071 og, my first big beer.)
I'd like to get my rum bought and soaked in the cubes this weekend (not too early is it?).* I don't drink rum and don't know anyone who does, so I need some help. I am open to suggestions, I'd like to stay with rum as it seems like like certain rums would pair well with the candi syrup added at flameout. What I used came in bags. I believe it was d-80 and d-100, approx .80 lb each as I couldn't get all of it all out and I needed to start cooling the wort.
Any suggestions would be greatly appreciated. I believe the oak cubes are medium toast American (all the LHBS has/had).
If you also have any suggestions for how many cubes to use would be excellent as well, as I was going to wing it. I would like the rum/oak to be at the mild to moderate level; something to complement the brew and not be overpowering.
edit: FWIW, this is a 5.5 gallon batch.
http://www.themadfermentationist.com/2012/09/rumble-barrel-belgian-strong-dark-recipe.html?m=1
(I got a 1.071 og, my first big beer.)
I'd like to get my rum bought and soaked in the cubes this weekend (not too early is it?).* I don't drink rum and don't know anyone who does, so I need some help. I am open to suggestions, I'd like to stay with rum as it seems like like certain rums would pair well with the candi syrup added at flameout. What I used came in bags. I believe it was d-80 and d-100, approx .80 lb each as I couldn't get all of it all out and I needed to start cooling the wort.
Any suggestions would be greatly appreciated. I believe the oak cubes are medium toast American (all the LHBS has/had).
If you also have any suggestions for how many cubes to use would be excellent as well, as I was going to wing it. I would like the rum/oak to be at the mild to moderate level; something to complement the brew and not be overpowering.
edit: FWIW, this is a 5.5 gallon batch.