Tomcat0304
Well-Known Member
Hey guys, got a quick question for you. I have the PM AHS Oaked Imperial Whiskey Stout and will be brewing on Saturday. Below is the recipe:
5# Dark LME
5# Munich LME
1# 2-Row Malt
1# Munich Malt
8 oz. Brown Malt
8 oz. Coffee Malt
4 oz. Black Patent Malt
8 oz. Flaked Barley
2 oz. Nugget hops (60 min)
1 oz. Cluster hops (30 min)
1 0z. Willamette hops (15 min)
2.5 oz. Light Toast Whiskey Barrel Oak Chips
375 mL. Maker's Mark Whisky
Wyeast 1084 Irish Ale (Made starter to make 300 billion buddies)
OG: 1.087
FG: 1.020
Ferment in 62*-64*
With a whopping 3 brews under my belt, my questions are about the fermentation vessels. Revvy, and others here, have convinced me that it is best to leave it in the primary through the duration of the fermentation and not secondary.
My plan is to wait until fermentation has completed (checking hydro reading for 3 consistent days), or 14 days whichever is longer. Then add the whisky and soaked chips. From what I understand it is only necessary to secondary if a secondary fermentation will take place, but I have seen several comments that others would secondary to add the chips & whisky. Would secondary be necessary of can I just add them to the primary to finish their time in there?
Also, would I secondary to condition or bottle (the recipe calls for 3 months storage)? My concern with conditioning in the secondary is (1) there's a good chance I'll be moving within 3 months (2) oxidation.
Cheers, and Many Thanks to you all!
Jarod
5# Dark LME
5# Munich LME
1# 2-Row Malt
1# Munich Malt
8 oz. Brown Malt
8 oz. Coffee Malt
4 oz. Black Patent Malt
8 oz. Flaked Barley
2 oz. Nugget hops (60 min)
1 oz. Cluster hops (30 min)
1 0z. Willamette hops (15 min)
2.5 oz. Light Toast Whiskey Barrel Oak Chips
375 mL. Maker's Mark Whisky
Wyeast 1084 Irish Ale (Made starter to make 300 billion buddies)
OG: 1.087
FG: 1.020
Ferment in 62*-64*
With a whopping 3 brews under my belt, my questions are about the fermentation vessels. Revvy, and others here, have convinced me that it is best to leave it in the primary through the duration of the fermentation and not secondary.
My plan is to wait until fermentation has completed (checking hydro reading for 3 consistent days), or 14 days whichever is longer. Then add the whisky and soaked chips. From what I understand it is only necessary to secondary if a secondary fermentation will take place, but I have seen several comments that others would secondary to add the chips & whisky. Would secondary be necessary of can I just add them to the primary to finish their time in there?
Also, would I secondary to condition or bottle (the recipe calls for 3 months storage)? My concern with conditioning in the secondary is (1) there's a good chance I'll be moving within 3 months (2) oxidation.
Cheers, and Many Thanks to you all!
Jarod