NorthernBrewer Bourbon Barrel Porter

[jturie]

Good to see this thread, as I've been thinking about doing it. Gotta add it to the list!

 

[epimortum]

Just pulled one out for a tasting Sunday and OHH yummiees. My fear of the yeast being murdered by the arctic blast of my freezer seem to have been for naught. Carb'd really really well and the only thing I can say is if it keeps getting better over the next year it'll be unbelievable at Christmas / Thanksgiving.

 

[SevenSeaScourge]

I also have a stuck fermentation with this kit...OG: 1.066 and it won't budge past 1.024.

Started oak-soaking in a "dash" over 16 oz of Bulleit Bourbon. Can't wait to try this brew...

 

[Headcase]

I put one of my first taster bottles in the fridge yesterday morning. I'll be tryin one out tonight when I get home. I brewed this up 12th of December so it's taken an epic amount of patience to go this long without drinkin any!

 

[tbeahrs]

This is my 5th batch and I'm really excited because it seems like people rave over this beer. I usually only use a secondary for beers that I really want to clear up or dry hop. In that light, I think I will only be using a primary fermentor for this Porter. Probably let it sit for about 6 weeks and I'll just add the oak-soaked bourbon and wood chips in the last 1-2 weeks.

Thoughts anyone? Is this a bad idea?

 

[Bopper]

This is my 5th batch and I'm really excited because it seems like people rave over this beer. I usually only use a secondary for beers that I really want to clear up or dry hop. In that light, I think I will only be using a primary fermentor for this Porter. Probably let it sit for about 6 weeks and I'll just add the oak-soaked bourbon and wood chips in the last 1-2 weeks.

Thoughts anyone? Is this a bad idea?

That will be OK but I would age this in bottles for a while before drinking too much of it. It ages really well. I'm still drinking the batch I brewed in 09/08.

On the other hand, I usually don't secondary beers but I did secondary this one to provide for extended bulk aging. I don't have my notes at work but I think I left it in secondary for about six months. You'll be OK if you bottle after 6 weeks in primary though, just be patient and age them for a while before you drink both cases. You'll be glad you waited.

Also, welcome to HBT!!

 

[tbeahrs]

Thanks! I just don't want to leave it in the primary too long because it will be on the yeast cake. Maybe I'll do 2 months. At what point during your six month secondary fermentation did you add the oak chips and bourbon?

 

[Bopper]

Thanks! I just don't want to leave it in the primary too long because it will be on the yeast cake. Maybe I'll do 2 months. At what point during your six month secondary fermentation did you add the oak chips and bourbon?

I'm not sure off the top of my head. I want to say I added the oak and bourbon 4 weeks before I kegged. Just keep tasting it every week or two to see if the oak is where you want it then bottle. You'll be fine leaving it in primary 6 weeks before bottling. Just let the bottles age for a few months at room temperature.

 

[PuppyKicker]

I too just brewed this beer. Can anyone tell me what the target final gravity for this beer is? I can't seem to figure that out.

I got an OG of just over 1.065. Took a sample today after being in primary for 9 days and it's just over 1.023. Saw a few posts in this forum saying that they feel they have a stuck fermentation with similar readings.

I'm not getting any more airlock activity (though I know this isn't a good indicator of fermentation). I suppose I'll take another reading in a day or two before racking to secondary.

Any idea what FG i should be shooting for?

 

[Xtant]

I can't wait to taste this, I had a Bourbon Porter in a BBQ joint called Billy's in Lexington KY awhile back and have been searching for a commercial version eversince........When I saw this thread I thought, since I can't find one I can buy, I might as well do it myself.

Are you sure it was a porter? I love Billy's. I know they keep the Kentucky Bourbon Barrel Ale on tap. They might have had BBC's Jefferson Reserve Bourbon Stout, as well. Both are good. The Jefferson Reserve is amazing. Easily one of my favorite beers...

Any reason why this shouldn't be my first brew? I'd picked it out as something I'd love to try, then searched this place...

 

[rebeltruce]

Are you sure it was a porter? I love Billy's. I know they keep the Kentucky Bourbon Barrel Ale on tap. They might have had BBC's Jefferson Reserve Bourbon Stout, as well. Both are good. The Jefferson Reserve is amazing. Easily one of my favorite beers...

Any reason why this shouldn't be my first brew? I'd picked it out as something I'd love to try, then searched this place...

My memory gets a bit cloudy sometimes.....I remembered having a Bourbon flavored beer at Billy's, along with my most excellent Mutton Platter!!!

I didn't think it was a Porter, and now that you mention it I'm sure it was the Kentucky Boubon Barrel Ale.

So far as this being your first brew, this was my second, and I have had no problems. I would recommend a 6 gallon better bottle or a bucket for the primary, the first 3-5 days area pretty violent fermentation. I had mine in a 5 gallon better bottle and the blow off was pretty amazing.....

Mine has been siting on the oak and bourbon for a little over two weeks, I'll be bottling it soon. Very anxious to have a taste, hopefully in a couple months I'll be enjoying a glass.

 

[Xtant]

I'm going with the deluxe starter kit from Northern so I'll have 6.5 carboy as a primary.

Pretty much everything is excellent at Billy's. I can't wait to get home. Billy's would be fantastic, right about now...

 

[rebeltruce]

I know what you mean.....old Marine here.

Have a co-worker heading your way, she is Airforce and coming to Bagram.

Keep your head down, and thanks for your service!!!

 

[nootay]

just curious how long everyone let this one condition. a few of my buddies brewed this and said it has a very strong bourbon flavor, like a boilermaker:

http://en.wikipedia.org/wiki/Boilermaker_(beer_cocktail)

anyone else's taste like this? maybe they put in too much bourbon, or maybe it just hasnt conditioned long enough?

 

[Thakog]

Mine has a stronger oak flavor than it does a bourbon flavor (though you can still taste the bourbon). I think I let it sit on the oak for about 3.5 weeks though. My has been bottled for a month now, and it's finally starting to carb properly.

 

[mgo737]

Mine came out way too strong on the bourbon, like a boilermaker. I used the recommended 16oz Bourbon. It is almost 1.5 years since I brewed it and still very strong but much more drinkable. I would recommend only using 8 oz of Bourbon...

 

[SevenFields]

Mine came out way too strong on the bourbon, like a boilermaker. I used the recommended 16oz Bourbon. It is almost 1.5 years since I brewed it and still very strong but much more drinkable. I would recommend only using 8 oz of Bourbon...

It may have to do with the type of bourbon you used.
I used the recommended 16oz of Makers Mark Bourbon and it turned out great. It never had a strong bourbon flavor to it, next time I will use more.

 

[rebeltruce]

I used 16oz of Evan Williams Single Barrel...just bottled mine last weekend, had a small sample and the bourbon flavor was almost perfect. A little strong, but I'm sure it will mellow in the bottle. Don't plan on even trying one for a few months....

 

[NBABUCKS1]

Funny I also had stuck fermentation!

I brewed back in Feb and had a SG 0f 1.052 and a final Gravity of 1.028.


I wonder what gives on this?

 

[knowitman]

This looks like a wonderful brew, especially since I am always ready for a pint of BBC Bourbon Stout. This just might have to be my next batch to give it time to age for winter. It's still a toss up between this or an extract Chimay Blue Recipe I found.

 

[ScottishBrewer]

this kit is great with Basil Hayden insted of Makers, doesn't over power the other aromas

 

[Jedimaster1]

Was thinking about doing this brew in the fall and was thinking about adding about 4 oz of coffee. Would that work with this beer? Thanks.

 

[ScottishBrewer]

i could see it working out, give it a shot.

 

[cedar_lake]

I just racked this to secondary yesterday- gravity's stuck at 1.028. There was a little more molasses overtone in the wort sample than I would have liked, but that didn't keep me from drinking every last (room temperature, un-carbonated) drop! I'm a new brewer (this is my fourth batch) so between now and when I do this one again I think I'll learn how to/get the gear to do a yeast starter. My plan at this point is to use the full 16 oz of bourbon (probably Knob Creek because that's what I like) as it might balance out the sweetness a bit.

 

[MDRex]

How does this brew compare to Goose Island Bourbon County Stout? The bourbon in that was too strong for me, I'd like something that is more mellow but still clearly a bourbon brew.

 

[sha0056]

MDRex,

I also recently brewed the BBP from Northern Brewer (after trying Goose Island Bourbon County Stout). The bourbon barrel porter is still quite oaky (c. 2 months post bottling), but not heavy on the bourbon (I used 24 oz MM and 2 oz oak cubes for 2 weeks in secondary)

Overall I would say the Goose Island is bigger in every way (13% ABV imperial stout). Try the northern brewer kit as recommended and see for yourself - I think you will really like it. personally, I am currently doing the Northern Brewer Imperial Stout kit and will be using 2 oz toasted oak (medium American) and 24 oz Maker's Mark in the secondary!

 

[MDRex]

Thanks, that is what I was hoping to hear and really makes me want to try it. I am going to do this one later in the fall and plan on having it ready for next Christmas, along with my barley wine.

 

[Thakog]

I brewed mine in January and it is really starting to come into it's own. I entered it into a fair this August and it did well. (Got a blue ribbon, but a lot of other people did too.)

The oakyness has subsided some, and the bourbon has mellowed. I think that when the weather cools, I'll be drinking a lot of mine, and I doubt it will survive much past Christmas.

 

[BigJefe]

Those of you with stuck fermentation, did you use a yeast starter?

I did a starter, and I'm 7 days into primary today, and after a rapid take-off my kearauesesnssedn (sp?) is gone and things are taking it easy in my temp controlled freezer. Maybe I'll kick it up 2 degrees tonight.

 

[sha0056]

Just racked my NorthernBrewer imperial stout into secondary with 2 oz medium toast American Oak, 24 oz MM bourbon, as well as 6oz mocca java coffee brewed in French press. will be leaving this for another month and then bottle

will let ya'll know how it compares to the bourbon barrel porter (which is starting to mellow and tastes quite nice now!)