djbradle
Well-Known Member
I put this in the primary at 58 degrees ambient in the basement on Jan. 2nd and hit the OG of 1.065. I just took a reading this morning and it's now at 1.024 with active ferm still going on. I gave it a swirl and placed it to a warmer spot at the basement stairs at around 68 degrees which is on the upper level for this Scottish ale yeast. Temps are supposed to be between 55 and 70 degrees for this strain. Any objections to this move? Bubbling had slowed to ever 5-10 seconds at this point. The sample tasted great! What were everybody else's FG's that have brewed this kit? If I can get this into the teens I'll be pleased. I have two vanilla beans sliced and opened sitting in 20 oz of bourbon with the 2 oz of toasted oak cubes going for 1.5 weeks now. This is an extract kit btw, my second batch ever. It's level at the 5 gallon mark on the bucket which was better than my number 8 at about 4.5 gallons when moved to secondary, basically from poor water measurement in the primary pour. I didn't do a full boil with this bbp.
Before I add this bourbon/vanilla bean(2)/ oak cube mixture are there any thoughts out there as to the best way to do it?
I was thinking of adding the full 20 oz because I typically like stronger flavored beers. I had placed the vanilla beans in the jar about 4 days ago. The oak cubes have been in there for almost 2 weeks. I used a cheap bourbon, Old Crow reserve.
Before I add this bourbon/vanilla bean(2)/ oak cube mixture are there any thoughts out there as to the best way to do it?
I was thinking of adding the full 20 oz because I typically like stronger flavored beers. I had placed the vanilla beans in the jar about 4 days ago. The oak cubes have been in there for almost 2 weeks. I used a cheap bourbon, Old Crow reserve.