NorthernBrewer Bourbon Barrel Porter

[bukguy]

Tried my first bottle about a month after bottling. Tasted FANTASTIC. Slight Bourbon finish but not at all powerful. Very happy about that! But I was disappointed on the carbonation. I used 3.5 oz of primer but figured after a month it would be more carbonated. Am I stuck or will it carb up some more?

 

[RhodySeth]

Mine has been bottled for three weeks - tried one last night and there's not much carbonation. Sounds like it takes these a while to carb up. Gonna give 'em a couple more weeks before I try again.

 

[HeritageHD]

I just bottled mine with about 3.5oz of priming sugar. Was in the primary for 2 weeks then racked to Secondary for 3 weeks. Final og was 1.021. Added a fifth of Buffalo Trace, 2oz oak, and 2 Madagascar vvanilla beans. Let's it sit for another 3 weeks or so then bottled today. It still didn't taste that good. Gonna let it sit for a few months before I try it.

 

[RhodySeth]

I had one of these yesterday. Still not really carbed. But it's tasty alright. A lot of bourbon flavor.

 

[HalfGuy]

Hey guys, this is my first post here - and this is my first homebrew ever! :rockin: I brewed this all-grain recipe on Sunday afternoon. Unfortunately, as this was my first time using my equipment, I didn't take into account for boil-off and trub loss. Instead of the 5 gallons I was shooting for, I think I got only around 3.5 gallons. (The pictures below are of a 6 gallon carboy)

Another small issue I had was I forgot to purchase a hydrometer before pitching the yeast and taking the OG reading.

I cooled the wort down in an ice bath and pitched the Safale S-04 Yeast (dumped it in dry) at 70* F.

This picture is about 14 hours after I pitched the yeast (Monday - 10 AM)

This picture is about 18 hours (Monday - 2 PM)

This picture is about 22 hours (Monday - 6 PM)

Now fast forward to today, Friday @ 1:00PM, the airlock activity has slowed down substantially but there is definitely still bubbling on the surface of the wort.

The krausen has definitely fallen off and the yeast cake has appeared at the bottom.

In my opinion, it smells good through the airlock and it looks like fermentation was quick and vigorous (as expected for the s-04 yeast) Just wanted to make sure this looks normal so far - as I am very cautious as this is my first ever home brew (all-grain or extract).

I was planning on waiting another week, and then racking the beer into 4, 1 gallon carboys. I want to add bourbon for #1, coffee for #2, bourbon + coffee #3, and then keep the base beer for #4. Any comments/suggestions so far?

 

[HeritageHD]

Its been 15 weeks since brew day and 6 weeks since bottling with the last week in the fridge. Really tempted to try it but think it's a little too soon....

 

[HeritageHD]

Way too much oak. Tastes like a bon fire. It carbed up good but is gonna take a few more months.

 

[IronLion409]

Second round of BBP . Can't wait. One of our favorites. About 18 hours after pitching.

 

[nextgenxx]

My chocolate bourbon porter just placed 1st in local HB contest last week followed by my IPA placing 2nd!! First time ever entering in any contests!! As the winner I get to brew my recipe on their 7bl system! Excited!!!


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[flyingflannel]

My one issue is it lacks body. I made it once, enjoyed it alright, I think some, perhaps .25 lb/ .5 lb carapils or caramunich would be quite nice in it.

 

[BMWillis]

Hey all!

I'm definitely planning on brewing this up as soon as my American Wheat comes out of the fermenter, want to give it ample time in the bottle to mellow out before Christmas this year.

This thread has been an absolute treasure trove of information! That being said I have a couple of prep questions before I start planning out the brew day:

1) it seems like this is a very active fermentation, and a blow off is basically required. I'm still using a 6.5gal bucket, how would I go about making a blow off for it? Is this screaming for me to upgrade to a carboy?

2) I was also thinking of bumping up the ABV just a little bit, and had an idea of adding between half a pound and a full pound of brown sugar. I don't want to take anything away from the whiskey or oak flavors, but I thought it might compliment the vanilla flavors pretty well. Ya us or nays? Any other ideas to bump up the ABV?

Thanks everybody!


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[glenn514]

BMWillis...you can make a blow-off using a three-piece airlock. Take the bottom portion...the part you stick in the hole in the bucket cover...to the hardware and buy about 4 feet of tubing that fits over the little plastic tube inside the airlock. Back home, put the bottom piece of the airlock into the bucket lid, slide the tubing over the little plastic tube and run the other end into a container of water. PRESTO...a blow-off tube!

glenn514

 

[BMWillis]

Awesome! Thanks for the tip Glenn!


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[cjonesga]

A 1" blow off tube is a nice tool in the toolbox because it lessens the likelihood the tube will clog if it is an over active fermentation.

 

[glenn514]

^^^True, that. But many times, something is better than nothing.

glenn514

 

[Texconsinite]

Made this kit last year, and it was well-received by our group. Also a good learning experience for me. I learned that I do not like the flavor that the wood chips impart on the beer. I was also the only one who felt this way, everyone else raved about it.

 

[nextgenxx]

I knew my keg was getting low so I decided to bottle the rest and save for the future. Was hoping to get about 4-6 bottles but only was able to fill 2 bottles. So far it's about 6 months old and tastes amazing!! Let's hope I can forget I have these around and find them in another 6 months and see how they have aged! One of my best brews ever! Cheers




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[cjonesga]

Nextgenxx - how did you seal those bottles?

 

[nextgenxx]

Nextgenxx - how did you seal those bottles?

I just use some wine wax from local HB store. I have also heard you can mix crayons and hot glue sticks together to make your wax. Basically you create a double boiler (empty beer can inside of pot of boiling water) add your wax, let it melt, then dip.

Tip: to speed the melting process up I also used a heat gun to melt the wax faster.

Here is another thread with more info.
https://www.homebrewtalk.com/f35/waxing-beer-bottle-caps-115188/


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[cjonesga]

What are some opinions on which yeast for the bourbon barrel porter?

 

[brewSTI]

I just cracked one that had only been in the bottle for 10 days. I expected it to be green and under carbed... which it definitely was. But man it had a nice flavor! I cant wait to taste it again after it is aged for a bit.

I added 5 vanilla beans to the bourbon for a week. Tossed bourbon and 3 beans into secondary with about 1 oz of cacao nibs. I will definitely be making this one again.

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[cjonesga]

I'm brewing this jewel this weekend and will let it condition until the end of October. It might be good to crack one open on Halloween. I'm hoping it will be as good as some of your reviews!

 

[RaiderNation]

Unfortunately, I have a pretty weird off flavor going on right now.
It's currently in week 1 of secondary.
Everything seemed fine up until secondary (sample taste and smell during transfer). I don't know how to describe it, if it's a stale taste or a moldy taste. I'm sure the bourbon is covering up a little of the off flavors. So i don't know if I got oxygenated or infected or what.
A/C did go out during day 3 or 4 of fermentation, but I assumed it didn't harm it too much since the sample taste was fine.

But I guess my question to you guys is, would you even bother bottling this 2 weeks or so from now and wait another 2-3+ for it to condition?
Or just dump the 5 gallons and count it up as a F up.

 

[doublebogey10]

Unfortunately, I have a pretty weird off flavor going on right now.

It's currently in week 1 of secondary.

Everything seemed fine up until secondary (sample taste and smell during transfer). I don't know how to describe it, if it's a stale taste or a moldy taste. I'm sure the bourbon is covering up a little of the off flavors. So i don't know if I got oxygenated or infected or what.

A/C did go out during day 3 or 4 of fermentation, but I assumed it didn't harm it too much since the sample taste was fine.



But I guess my question to you guys is, would you even bother bottling this 2 weeks or so from now and wait another 2-3+ for it to condition?

Or just dump the 5 gallons and count it up as a F up.

Unless it is infected, I see no reason to dump, especially if you haven't even bottled yet. This is a beer you have to have patience with. It evolves. I'm not saying there's nothing wrong with it, but you might be surprised how it comes out.



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[heckofagator]

Hey guys, I have this kit on the way and hope to try it this weekend. It'll be my 2nd time brewing.

A couple of questions that I'm not 100% on. Should I opt for a yeast starter kit? I see NB recommends it. If so, I'll go to the local store and pick up that stuff ahead of time. Or am I ok with just pitching just the yeast that comes with the kit?

If you're only using primary fermentation and then straight to the priming bucket, is 4 weeks usually enough? With the oak and bourbon added for the last 2 weeks?

 

[DAJDive]

Hey guys, I have this kit on the way and hope to try it this weekend. It'll be my 2nd time brewing.

A couple of questions that I'm not 100% on. Should I opt for a yeast starter kit? I see NB recommends it. If so, I'll go to the local store and pick up that stuff ahead of time. Or am I ok with just pitching just the yeast that comes with the kit?

If you're only using primary fermentation and then straight to the priming bucket, is 4 weeks usually enough? With the oak and bourbon added for the last 2 weeks?

It is a big beer. I would go with a starter if you can to give the best fermentation possible.

I secondary this beer. Two-three weeks in the primary then two-three more weeks in secondary. Then I add the bourbon soaked oak cubes and age it a couple more weeks. After it has bulk aged for about two months, I will bottle it and let it bottle age for a couple more months.

I drank the last bottle from my last batch of BBP about a year after brewing it. It was 1000 times better than the first bottle. BBP will get much better with age.

 

[heckofagator]

I'm still in the learning phase for sure - what does the secondary fermentation buy you here over just leaving it in one vessel for 4-5 weeks?

 

[PourSomeMore]

When barrel aging using wood chips is there an optimal time to be in contact with the wood? The longer you leave the chips in do you get more wood flavor?

 

[drat12]

I have this sitting. In secondary on oak and bourbon (used about1/2 of recommended amount). I'm reading that several people had issues with it carbing. Anyone recommend either upping sugar addition or adding additional yeast?


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[jshake]

I put a full pint in mine it carbed up just fine. Let it set for a month before you open your first one