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I appreciate the replies, but I think maybe I didn't phase this well. Basically I'm wondering if bourbon extracts flavors from oak in the same way as beer, or if it happens much faster because of the high alcohol content

Hey everyone, I'll be making my annual Xmas stout and will be using an oak spiral instead of chips this year. I only want to do a 2-week secondary (oak, chocolate, and for the last week toasted coconut also), so I plan to soak the spiral in bourbon for awhile before that to start extracting...

I hear ya, and I've had a few that I enjoyed...but tbh I only had one in which the brut aspect seemed like a positive (whereas most would have been preferable if they had some extra gravity points and ibu to compensate for them), and that was a brett brut. The brett gave it substantial...

There's a while bjcp subcategory for brown IPA but I've never seen one besides DH, and never known a homebrewer who brewed one. Kinda weird when you think about it (unless they were super popular before 2002 and I just missed it 🤷)

To be fair, bruts came around well after NEIPAs and I think their popularity was influenced by people being bored with NEIPAs and wanting something as different as possible while still being fruity with low bitterness. I think they fell out of fashion because they weren't really very innovative...

I think they're still around, but were never hugely popular with the average drinker. Lots of Asian breweries are putting out black IPAs in the last few years, which is pretty cool IMO (I live in Taiwan so I hear a lot about what's happening in TW, HK, Japan, Korea, etc)

Yeah it's a long way to travel. Luckily our main importers are excellent about keeping everything cold en route (lately some have actually been flying stuff in due to the global shipping situation). Still though, even with all of the effort, beers can end up arriving on the shelves showing...

Oh haha alright then. I'm not a big fan of that beer, so I figured your version was better. Maybe it's better if it's super fresh, though. I'm in Taiwan so SN is all cold chain but rarely less than 2 months old. Honestly the only SN IPA I've had that I really like is celebration (speaking of...

That is a can't-lose combo for sure! Bet it tastes way better than the SN beer you're cloning 🙂

Oh awesome, I was just thinking I'd love it with some classic c hops especially in something on the amber/red side of things. Please let me know how it turns out!

Hey everyone, After looking forward to getting my hands on some strata hops for several years, I was finally able to get back to the US and was thrilled to pick some up from the good folks at Yakima Valley Hops. I made a rye IPA featuring a bit of mosaic cryo in the whirl for support, and a...

I ferment at 18c (wort temp), and get a great mouthfeel and flavor profile. Are you saying you get a much better ester profile and mouthfeel with London III by comparison? If so, it's really surprising. I think they're almost identical but gun to my head I honestly prefer the verdant as it...

I was shocked by how much I disliked the vintage I had. I was looking for this beer for years and finally got a chance to try it when an awesome dude brought one to Taiwan and offered to share it. He warned me but I was sure he was wrong. He wasn't. It was so cloyingly sugary and soy saucy...

If anyone is wondering, the starter was at full blast within 1-3 hours and the lower pH was fine for the yeast. I haven't tested any of the bottles yet but I'm extremely confident, and I think this will likely be my go-to any time I bottle a low pH, moderate alcohol beer 🍻

Hi everyone, Long story short: I undercarbed a sour and want to repitch some active wine yeast along with more sugar. In a small 1.035 300ml starter of mostly sugar, how long do you expect it'll take 2g of wine yeast (red star) to reach peak activity? I have the option of leaving it...

Just to update, the hotel delivered a mini fridge and the hops have been in there, so they're still in their prime 🔥🔥🔥 FWIW I got into a conversation with a pro brewer friend last weekend about my feelings that the general consensus that hop oils degrade at a similar rate to AA doesn't really...

That was my plan but they refused at first. However, I haven't called and yelled at them yet haha. I got in touch with YVH and they said that amount of time wouldn't be a big deal. Interesting that @VikeMan posted a calculation that said a month unrefrigerated would equal almost a year in the...

Hey all, So I am back in Taiwan, but a hop order didn't make it to me in NY (FedEx....). Luckily yvh is amazing and resent the order to a coworker who has them, but she's in quarantine in a hotel without a refrigerator or freezer. I'm trying to arrange a pickup from a friend who can get them...

This method is geared towards eliminating DO on the hot side, but won't do much (or anything on the cold side). The flameout addition could potentially be negative since you want to aerate the wort after cooling, which could be inhibited by that addition. However, if you're doing aggressive...

Hey this is likely going to have to be a separate thread, but just wanted to check here if any of you have input on it. My other long-term fermentations haven't been fruited. When I bottle them I have always calculated carbonation at .5 vol higher than what the brewer's friend calc says, in...