I just brewed Northern Brewer’s 5-gallon all-grain bourbon barrel porter recently. A week ago I added 3 ounces of oak chips that had soaked in Maker’s Mark for a few weeks plus all 16 ounces of bourbon that they soaked in to the fermenter. I just tasted it today and have pulled several small samples. The oak I can taste for sure, but I’m struggling to find the bourbon in it, which is surprising considering most people I see talking about brewing this style add less bourbon or complain about it having an overwhelming bourbon flavor with the amount of bourbon I used.
Anyone know why this might be?
Anyone know why this might be?
Last edited: