Hi, I'm a novice homebrewer and got a few books for christmas (extreme brewing and radical brewing), and when I go back to school I planned on making a batch from a recipe with a few friends. We decided on a spiced bourbon stout. The recipe is vague and just tells you the amount of bourbon and vodka, and then the amount of spices to add to it. I was wondering when this would be added to the brew. Would it just sit in the primary fermenter? Also with the bourbon and vodka (about ten ounces total) would that do enough to mess up the yeast due to the alcohol content to the point where we would need some champagne yeast or other method? We planned on making a somewhat strong stout to begin with so we were thinking we might need the stronger yeast anyway.
Thanks for the help
Thanks for the help