acburke01
New Member
I am Currently Bottling a Chile bourbon oaked imperial stout. After bottling about half I realized it doesn’t have quite the Chile taste that I had hoped for. I stopped bottling and I am going to let the beer sit on another Chile, a bit of cocoa, etc for 5 days... my question is, with half the carboy still full and exposed to oxygen, should I be worried about the beer getting too oxidized or contaminated while it sits in the carboy?
A bit more More info... I have been aging this in secondary for about 6 months now. It tastes great as it is, although I want a bit more of that heat from the chile peppers. I am using carb drops in the bottles so no need to worry about priming sugar. I have also resealed the carboy as usual.
Thanks in advance all!
A bit more More info... I have been aging this in secondary for about 6 months now. It tastes great as it is, although I want a bit more of that heat from the chile peppers. I am using carb drops in the bottles so no need to worry about priming sugar. I have also resealed the carboy as usual.
Thanks in advance all!