Hello,
Just brewed a porter that I've done quite a few times, but want to add a twist to it. Got some medium toast oak spirals that I'm going to add to the equation after fermentation. I've had rum and bourbon barrel aged porters, but think that a red wine would be a neat addition. My plan is to soak the spirals in a cabernet sauvignon for a week, then add them to my conical, sampling weekly. Thoughts? Has it been done with bad results? Will probably try it anyway, but wondering what people's opinion would be on such a beer.
Cheers!
Just brewed a porter that I've done quite a few times, but want to add a twist to it. Got some medium toast oak spirals that I'm going to add to the equation after fermentation. I've had rum and bourbon barrel aged porters, but think that a red wine would be a neat addition. My plan is to soak the spirals in a cabernet sauvignon for a week, then add them to my conical, sampling weekly. Thoughts? Has it been done with bad results? Will probably try it anyway, but wondering what people's opinion would be on such a beer.
Cheers!
