Brewme
Well-Known Member
I wanted to know if anyone had an opinion about using spiced rum (Captain Morgan Private Stock) instead of bourbon with their oak chips/cubes? I will be brewing this weekend and I am looking forward to making a great beer for Christmas time and realized I didn't want to buy a bottle of bourbon just for this batch unless I absolutely have to. So that begs the question above. Would using rum mess things up or still have great flavor with a stout? The only issue I see is that maybe the rum has too much sugar and will give the yeast more food in my secondary.
Please help!
Please help!