woodmansee
Active Member
Quick question for some with experience:
I am making a rum vanilla porter with oak chips. I decided the best way to do it was to make a tincture with the rum, vanilla, and oak chips. Tincture has been soaking for about 3weeks and I'd say it's ready whenever (smells and tastes good) but when should I add it to the beer?
My plan has been to add it at the time of kegging (about a week from now) but I want to serve this beer at a party about a week after that. Will that be enough time for the flavors to meld?
My thinking is the tincture will make this possible but I could always add it now. Just looking for opinions!
Thanks in advance!
I am making a rum vanilla porter with oak chips. I decided the best way to do it was to make a tincture with the rum, vanilla, and oak chips. Tincture has been soaking for about 3weeks and I'd say it's ready whenever (smells and tastes good) but when should I add it to the beer?
My plan has been to add it at the time of kegging (about a week from now) but I want to serve this beer at a party about a week after that. Will that be enough time for the flavors to meld?
My thinking is the tincture will make this possible but I could always add it now. Just looking for opinions!
Thanks in advance!