monkamillion
Active Member
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- Nov 6, 2012
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Just bottled my 35th all grain batch, but my first imperial stout to include oak chips and bourbon flavors. Every post I've read here and other forums assumes the best practice is to soak the chips in bourbon prior to adding to the secondary. As much as I'd love to use a whiskey cask to impart desired flavors (and it looks awesome), time and resources demand simpler measures.
What flavor differences might one expect if they simply add the oak chips to the secondary and then add the bourbon at bottling?
BTW, at bottling it was tasting fine, but I have another month of bottle conditioning to go
What flavor differences might one expect if they simply add the oak chips to the secondary and then add the bourbon at bottling?
BTW, at bottling it was tasting fine, but I have another month of bottle conditioning to go