NorthernBrewer Bourbon Barrel Porter

[dale1038]

I just did this kit with no secondary. I soaked the cubes in bourbon for 2 weeks, transferred just the cubes to primary and let age for 2 weeks, then added the bourbon in at bottling. Tasted good when I bottled it up, we'll see how it all blends together.

 

[sha0056]

I added the bourbon and oak in the secondary and racked on top of the bourbon / oak for 2 weeks

 

[MarkyMark80]

I made this on Thursday night, this is only my 2nd brew and I NAILED the volume and OG right on the money. I'm really looking forward to this one.

 

[BeerBrods22]

So yesterday I brewed 10 gallons of this "nectar of the gods".I am going to divide it 4 ways and make some comparisons 1- makers mark 2-cheap bourbon 3-captain morgan 4-???????.
So I am looking for ideas.
Coffee?
Kahula?
Ideas...

 

[BeerWard]

So I am looking for ideas.
Coffee?
Kahula?
Ideas...

Islay Single Malt Scotch

 

[sha0056]

Try coffee and makers mark in 4th

 

[Madinaman]

Maybe try a different roast of oak cubes, or a different country, like French or American or Hungarian Cubes? Maybe try with some spices in it, like cinnamon sticks, cloves, etc and age until christmas for a festive beer.

 

[BeerBrods22]

That is a good idea... I have French oak chips. Would it bee too much to soak cloves and cinnamon in the bourbon...and oak chips?

 

[dale1038]

So yesterday I brewed 10 gallons of this "nectar of the gods".I am going to divide it 4 ways and make some comparisons 1- makers mark 2-cheap bourbon 3-captain morgan 4-???????.
So I am looking for ideas.
Coffee?
Kahula?
Ideas...

My vote is a Rye Whiskey. I love using Rye Malt in beers, and I always wonder if a Rye Whiskey would provide some similar flavors.

Plus, I also like Rye Whiskey by itself :rockin:

 

[Xtant]

Sadly, my batch didn't turn out so well. Soapy off-flavor. I'm sure it is ruined. I'll be bottling it from my keg at some point. Maybe it'll improve. From what I've read, that's doubtful.

So sad. lol

 

[gigantor]

quick question

getting ready to bottle and the instructions have 2 different ways depending on what type of sugar you are using.

the only thing they sent me is just labeled 'Priming Sugar', so how do I know how much to use?

 

[gigantor]

went back to their site, and apparently I upgraded at checkout, which they state is Corn Sugar.

hopefully that's correct

 

[MarkyMark80]

Hey guys, I'm ready to move this to secondary I think. I had an OG of 1.065 and now it is at 1.021. I keep hearing about this dreaded stuck fermentation at 1.021 (this is only my second batch). Is this ok to move to secondary now? I have had no activity in the carboy for over a week now. I tasted the beer after I measured the gravity and it tastes great as is!

 

[Joedub]

Mine was down to 1.020 with steady gravity readings so I racked to secondary.

 

[sha0056]

went back to their site, and apparently I upgraded at checkout, which they state is Corn Sugar.

hopefully that's correct

their priming sugar is corn sugar - I think a 5 oz package. you should be fine if you use that

 

[FlipMasterFlash]

For the style I backed down from the full 5 oz of corn sugar by a fair bit. I used 3.2 oz of corn sugar and feel like that the carbonation came out exactly what I'd expect for the style. No issues with how well the beer heads at that amount.

 

[MDRex]

That's an interesting post above. I assume you did that because this beer tends to stop at a higher FG, retaining some fermentables.

Has anyone else backed off on the amount of priming sugar they used for this beer?

Has anyone used the full amount and had issues with bottle bombs?

 

[FlipMasterFlash]

My choice of 3.2 oz had nothing to do with the finishing gravity, it was purely because I wanted a carbonation consistent with the style of beer.

There are calculators available like this one that will help figure out how much sugar to use to get a carbonation level that is in accordance with the style of the beer. For some styles I'll adjust a bit up or down based on my own preference.

 

[duckmanco]

That's an interesting post above. I assume you did that because this beer tends to stop at a higher FG, retaining some fermentables.

Has anyone else backed off on the amount of priming sugar they used for this beer?

Has anyone used the full amount and had issues with bottle bombs?

mine finished out at a high 1028 or so, and I used the 2/3rds cup corn sugar as recommended in the NB kit directions, which turned out to be less than the 5 oz. package included in the kit, probably closer to 3.5-4oz or so. I was so freaked out about bottle bombs that I wrapped the bottles in contractor grade plastic bottles while the conditioned.... and sure enough, what I got was a killer, perfectly carbonated, head retaining rich flavor full first brew.... so I wouldn't sweat it.

 

[MDRex]

Great info, thanks. Carbing to style based on the calculators is still something I need to learn more about.

 

[MoeFoties]

I just brewed this recipe on Tuesday (2/15)...and it's officially the first beer I've ever brewed at home. It took nearly 48-hours before I saw any bubbling in the airlock. It still doesn't appear to be bubbling very rapidly...I'd say maybe once every 3-4 seconds or so. I'll cross my fingers and assume everything is okay! Here's my question: I'm leaving for a vacation on 2/26, and won't be back until 3/7. My original plan was to give primary 10-days and then rack to secondary the day before I leave for my trip (the NB recipe kit says to give primary 1-2 weeks, so I figured 10-days was just about right). Would it be best just to let it sit in primary until I get back (approximately 3-weeks total), and then rack to secondary? Are there pros & cons to both? Being that I'm a total rookie, AND over-the-top about following instructions, I feel like I shouldn't deviate from the NB instruction sheet. Thanks in advance for any input...this is my first post after stalking the forum for a few months. I'm just glad to finally be brewing!!

 

[bp262]

Would it be best just to let it sit in primary until I get back (approximately 3-weeks total), and then rack to secondary? Are there pros & cons to both?

Yeah I'd leave it be for the 3 weeks, then rack onto the bourbon / oak when you get back. It should be done fermenting completely and will give the yeast some time to clean up any off flavors present.

There are pros and cons to every facet of brewing (so I am finding out

Good choice on your first batch, still one of my favorite homebrews!

Blake

 

[MoeFoties]

Yeah I'd leave it be for the 3 weeks, then rack onto the bourbon / oak when you get back. It should be done fermenting completely and will give the yeast some time to clean up any off flavors present.

There are pros and cons to every facet of brewing (so I am finding out

Good choice on your first batch, still one of my favorite homebrews!

Blake

Thanks Blake...I appreciate the quick reply.

 

[gigantor]

Bottled Tuesday and cracked one open today. Yes I know it's early but I couldn't wait. Brewed in November and this beer is fantastic. Still needs a little more carbonation but I could drink it as it is no problem. I will be making this one again for sure

 

[Strecker25]

Hey guys I want this to be one of next winters beer and was thinking about brewing this weekend, probably give it one month primary, 6 weeks secondary, and bottle condition until at least october and drink through the winter next year. Any issues with that long of an aging, conditioning time? I searched the thread and saw some mention of 6 months in the secondary so i assume not.

Thanks!

 

[jasper9]

I've had mine in a keg for a week and can tell i'm going to have to let it mellow out for quite a while. The taste is excellent but I don't personally like this strong of a bourbon flavor. I brewed 12/27/10 and followed the directions to the letter.

 

[Dome555]

I've wanted to do this one since I tried Goose Island's Bourbon County but would need another keg for the aging. Seems like a good excuse to get another keg but my options for aging temp are a hot apt with no a/c for the summer (80-100F) or in the kegerator (40-45F). The kegerator has room for it but will the cold affect the aging process?

 

[uglysofa]

I started this recipe on tuesday. Bubbling away in the carboy as we speak.

 

[colinthehippie]

See the most recent BYO, aging cold is definitely preferrable if you don't have cellar temps available (60 F or so).

Concerning this recipe, if I do something similar again I will use less bourbon, maybe 10 oz or so.

 

[Joedub]

Has anyone used Jack in this recipe?