I'm not really a fan of soaking anything in alcohol unless it's some kind of oak cubes. Does the bourbon add any kind of profile?. I Was thinking about soaking some oak cubes in either whiskey or bourbon to add to this stout. Fermentation has taken off with 4 hrs after pitching added 2 wyeasts...
here's the recipe i am doing tomorrow. Had to scale the hops back to 0.57 oz's to get 27 ibu's hops where at 14.03% Alpha. Also decided to add in 0.50 lbs flaked oats
Style: American Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 5.70 gal
Post...
I don't see why not as long as its a non fermentable sugar. Like splenda or sweet n low. Getting ready to brew the all grain batch today going with 7# pale malt
6 lbs 2-row
3 lbs Wheat Malt
1 lbs acid malts
8 oz Flaked oats
Kettle soured with 8 oz non crushed acid malts for my lacto kept at 100f for 2 days till p.h was at 3.6 boiled for 45 mins with .75 crushed coriander and 14 grams of smoked sea salt. Moved to carboy with us-05 that that i rehydrated...
I can't really help with any input on the extract part since I've never done extract brewing. But I can help with your yeast question and ibu's. I don't recommend getting your ibu's up to 10. Lactobacillus is susceptible to even 1-2 ibu's and could make the lacto stall. That's why they recommend...
Again I don't get why people are going to all of this trouble for back sweetening. Just use non fermentable sugars. I bottled my chai cider 2 days ago. Added 1 lb of lactose tasted amazing. If you want brown sugar use splenda they make a brown sugar and you won't have to worry about bottle...