Brewsit
Well-Known Member
I brewed this last December, followed the recipe as described. After primary fermentation, about two months in, it was split into two corny kegs and put in a closet that sits in the middle of the house (pretty well controlled temp of about 72-76 year round). It sat there until I added the bourbon barrel chips in July, about 7 months in. I just threw it on the tap, and man... this is an amazing beer. Very strong sour flavor, like tart raspberries, smokey bourbon character... and a bit of a funk that is not in any way overdone. I'm going to have to pull it off the tap if I expect to still have any left before Christmas.