bill10827
Member
I've got a recipe for a high gravity Vanilla Bourbon Oak Stout that calls for soaking oak chips in bourbon for a week. I have a new 5 gal french oak meidum roast barrel that I would like to put this brew into to age.
My question is or problem is should I follow the recipe and put the oak chips in or should I leave the chips out and just put the brew in the barrel when it is ready? If I do that when should I put the bourbon in? At what temp is the best for aging a beer?
My question is or problem is should I follow the recipe and put the oak chips in or should I leave the chips out and just put the brew in the barrel when it is ready? If I do that when should I put the bourbon in? At what temp is the best for aging a beer?