I am thinking add Baileys ( the Irish Cream Whiskey) to my Stout 3 days before bottling, in order to increase the cream mouthfeel and sweetness as well as alcohol. Has anyone done it and is it a good idea? Anthing I should be aware of? Thanks.
Agree with this. Just because it sounds like it will taste good doesn’t mean it will.I haven't done it, so only guessing. My guess is that it's a bad idea - I think the cream/oils will separate. Maybe try adding some to a glass of beer and let it sit for an hour or so to see what happens.
How about once you get past the yeast’s tolerance? Like an 11% or 12% RIS?Personally, I wouldn't add liqueur to beer - the sugar will all ferment so it won't leave the 'richness' that is probably being targeted. For chocolate, I'd go with nibs and choc essence, then add some bourbon to up the booze content.
It won't ferment once you get past the yeast's tolerance. But then you can't bottle carbonate either. I'd be wary of relying on yeast tolerance to stop a ferment though (especially if bottling) - they'll slow way down before actually reaching a point where they die.How about once you get past the yeast’s tolerance? Like an 11% or 12% RIS?