CrimsonYellow
~Expert Beer Drinker~ Noob Home Brewer~
Hi guys,
I tried to search the forum for secondary fermentation with whisky and somehow could only find whisky infusions using wood chips. :tinhat:
My brew day, this weekend (my first recipe), is a Vanilla, Cinnamon, Nutmeg Porter.
Hops - Williamette and WGV.
Pre-mash volume - 18L
Batch volume - 13L
My idea is to add Vanilla, Cinnamon and Nutmeg to this porter during secondary fermentation. The quantities that I'm looking to put are
1. Vanilla Beans - 2 beans
2. Cinnamon - 1 bark
3. Nutmeg powder-.35 gms ( I've read that even small amounts tend to be right in the face)
Whisky - Jameson Caskmates Stout Edition
I am planning on crushing them up and mixing them in about 35mls of whisky with intervals of agitation and rest for 8-9 days.
I would add the spices to a muslin bag (post-infusion) and place them in the secondary fermentation vessel with the whisky, siphoning my beer from primary (10 days) into secondary (4 days).
I plan to bottle condition this with dextrose and letting it sit for 10 days up until Christmas (2019). The whisky wouldn't kill my yeast, right? :confused.:
Would this be an issue in any way when it comes to my final beer? Are these spice amounts enough to shine through in my porter? :?: :?: :?:
Any advice is appreciated.
Cheers!
I tried to search the forum for secondary fermentation with whisky and somehow could only find whisky infusions using wood chips. :tinhat:
My brew day, this weekend (my first recipe), is a Vanilla, Cinnamon, Nutmeg Porter.
Hops - Williamette and WGV.
Pre-mash volume - 18L
Batch volume - 13L
My idea is to add Vanilla, Cinnamon and Nutmeg to this porter during secondary fermentation. The quantities that I'm looking to put are
1. Vanilla Beans - 2 beans
2. Cinnamon - 1 bark
3. Nutmeg powder-.35 gms ( I've read that even small amounts tend to be right in the face)
Whisky - Jameson Caskmates Stout Edition
I am planning on crushing them up and mixing them in about 35mls of whisky with intervals of agitation and rest for 8-9 days.
I would add the spices to a muslin bag (post-infusion) and place them in the secondary fermentation vessel with the whisky, siphoning my beer from primary (10 days) into secondary (4 days).
I plan to bottle condition this with dextrose and letting it sit for 10 days up until Christmas (2019). The whisky wouldn't kill my yeast, right? :confused.:
Would this be an issue in any way when it comes to my final beer? Are these spice amounts enough to shine through in my porter? :?: :?: :?:
Any advice is appreciated.
Cheers!