Bourbon Barrel porter

[Rkuhns]

So I brewed a bourbon barrel porter. My wood chunks are soaking in makers Mark. Refrigerate or don't refrigerate the wood chunks and bourbon?

 

[stonebrewer]

Don't.

 

[RedlegEd]

So I brewed a bourbon barrel porter. My wood chunks are soaking in makers Mark. Refrigerate or don't refrigerate the wood chunks and bourbon?

Hi. No need to refrigerate. The alcohol content of the MM will do a number on whatever little nasties are in the oak chips/chunks/cubes. BTW, let your porter condition a good long while. Six to eight weeks is way too early. This beer doesn't even hit it's stride until 6+ months. Ed

 

[Rkuhns]

Bottle condition 6 months? Surely not sit in my secondary that long?

 

[RedlegEd]

Bottle condition 6 months? Surely not sit in my secondary that long?

Yes, bottle condition/age that long (or longer.) Once it's carbed up after about 2-3 weeks, then move your bottles to a dark, coolish (~60-65°F) place to let it age. I'd recommend you check your secondary somewhat regularly. Depending on the type and amount of oak you put in, it doesn't take a very long time to get that "oaky" flavor. Leave it in too long, and it becomes overpowering to point of distasteful. Hope it comes out great. Ed

 

[stonebrewer]

+1 on aging. I kegged a Westy clone and had an initial pour that was not good...way hot and just not good. Put it away for a long 6 month nap and tried it and it was way better. Probably could have aged it another 6, but was low on beer so into the kegerator it went. Just did a HOtD Adam clone and will not touch it (much more than already ;>) for another 6-12 months.

 

[Rkuhns]

I've read things like 5 weeks in secondary. I don't think I'm going to go that long. I don't want That over powering oak flavor.

 

[RichardM]

I've been planning on brewing this one as well. If not doing a secondary, how long in the primary?

 

[RedlegEd]

I've been planning on brewing this one as well. If not doing a secondary, how long in the primary?

Hi. What I've done in the past (no secondary,) is usually wait two to three weeks to let it fully ferment, then add the oak & bourbon (which I've started soaking several weeks before.) I'll let that rest for at least three to four days, then check to see how much oak flavor it has. Keep checking every day or so. I've never had to go more than a week to ten days before I racked off to bottle and condition/age. Let your taste be your guide, just remember that the oak flavor will mellow over time, so it can be a little strong when you bottle, but that'll age out. Hope this helps. Ed

 

[stonebrewer]

I've been doing tinctures instead of putting the wood into the beer or the beer into wood. I use chips and they tend to dissolve and turn into mush. So I now put them in a small mason jar, add some liquor (vodka, grain, bourbon, scotch, whatever additional flavor notes you may want determines your choice), and let that sit for a few weeks. Once fermentation is complete, I add the tincture and taste until is right for my taste buds. Can even add it to the keg if you undershoot the flavor or it mellows...