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I highly recommend using a beer starter. I have been doing 800 ml starters with my liquid wyeast since I tend to brew beers that are 1.070 or higher. I built something similar to this http://www.homebrewing.org/The-Stirstarter-Yeast-Stir-Plate-_p_1306.html and it works great. I do the starter...

steveO, 6 oz of oak! Wow! I was thinking 2-3 oz of medium toast. I am definitely interested to here how this turns out. I think I will be brewing next weekend so I will have to get this ironed out. Are you planning on adding the bourbon, or just the bourbon soaked oak?

hibbleton, so how did this end up turning out. I am very interested in brewing this soon. Any pointers are appreciated.

Update: All my buddies think this recipe is spot on and I can't agree more now that I have this in the keg. I am too impatient and have been drinking this pretty steadily. I will say it has gotten better the longer it has been in the keg though overall great thread and recipe. Senorms, did...

Fermentation finally quieted down to a bubble or so every 3-5 minutes. Did a quick gravity check with the "thief" and gravity was at 1.020 (9.2% ABV) for 13 days of fermentation. I am stoked! A 1-2 more weeks in primary, with a move to secondary and we should be all set. I didn't take notes...

Fatty liver, I just brewed your version of this recipe today and it looks and smells great. OG was right at 1.090 for 5 gallons. Nice!