Oak chips soaking in bacon bourbon

[dhelegda]

Ok so I had bacon soaking in bourbon for about 5 months. I now have oak chips soaking in the bacon bourbon. How long would you leave the chips in the bourbon? I left them in the booze about 2 weeks last time before adding the chips to the fermenter. Would you strain the bourbon out before pouring the chips in the beer? Last time I strained out all the liquid and just put in the soaked oak chips. The oak bourbon flavor was hinted but not over powering. I left them in the fermenter for about 2 weeks. I am looking for a little pronounced taste, not over powering. If I wanted it to taste like bourbon I'd just pour the makers mark straight in. Is like to hear how you have infused bourbon in to your beers.


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[gatomalo]

did you not like the way you did it last time? or are you going for a stronger hint of bourbon? or oak? or bacon?

i would follow the same process as before and simply leave the chips in the fermenter longer. i'd be concerend about bacon floaties if you didn't strain it out.

 

[dhelegda]

I did like. I had the bacon wrapped in a coffee filter to keep all the grease and floaties out of the bourbon. And I strained the bourbon through a coffee filter last night before adding the chips. I would follow the same steps just want a little bit stronger flavor with out making it over powering.


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[scottballz]

I dont suggest using pouring the bourbon in, just the chips. Even a little could over power the whole batch. Just stick with the chips and give it a taste every week until you reach your desired oak and bourbon flavor. you might have to leave it for a little bit longer to get the desired flavor but it is well worth the wait. I usually leave mine on the oak for a good month before I even start tasting it.

 

[dhelegda]

How long do you leave your chips in the bourbon before adding to the beer!


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