CorneliusRox
Active Member
So I am making a stout right now. I just transferred it from the primary to the secondary yesterday (don't give me crap for using a secondary ).
Everything looks great, and it looks like I'm on par to be about 12% and it's still just got a hint of sweetness at 1.026 SG.
My thought was, why not turn this into a Bourbon Barrel Stout?
It it really as easy as getting some Oak chips, let them soak in some bourbon for a day, then tossing them into the secondary in a muslin bag?
If that's the case, what bourbon do you recommend? I was thinking Rebel Yell personally (best tasting, cheap-ish bourbon I know of).
More info:
I have lots of Oak on my property, and heat my house with them, so I thought it'd be cool to grab some, cut it down to size, and use that.
Should it be seasoned (I assume so), or wet? Then would it be worth it to roast it a bit to add a hint of smokey flavor? Then boil, then soak in bourbon?
Finally, how many ounces per 5gal? I have read .5-2oz max of soaked chips and only for the last 1-2 weeks of secondary fermentation.
Everything looks great, and it looks like I'm on par to be about 12% and it's still just got a hint of sweetness at 1.026 SG.
My thought was, why not turn this into a Bourbon Barrel Stout?
It it really as easy as getting some Oak chips, let them soak in some bourbon for a day, then tossing them into the secondary in a muslin bag?
If that's the case, what bourbon do you recommend? I was thinking Rebel Yell personally (best tasting, cheap-ish bourbon I know of).
More info:
I have lots of Oak on my property, and heat my house with them, so I thought it'd be cool to grab some, cut it down to size, and use that.
Should it be seasoned (I assume so), or wet? Then would it be worth it to roast it a bit to add a hint of smokey flavor? Then boil, then soak in bourbon?
Finally, how many ounces per 5gal? I have read .5-2oz max of soaked chips and only for the last 1-2 weeks of secondary fermentation.